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Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins

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UCME

A desert type muffin that disappears in minutes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Beat together cream cheese and confectioners' sugar until smooth; set aside.
  3. In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
  4. Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
  5. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.
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Reviews

ashleynicole
49
5/20/2009

So good with some changes. As writen, theyre not sweet enough. For the cream cheese filling, use 1/2 cup confectioners sugar instead of 1/4. For the muffin batter add 1/4 cup granulated sugar (in additition to the original 1/2 cup brown sugar). Also use 1/2 cup butter instead of 1/3. With these changes, its a perfect muffin. Tip: dont be shy with the cream cheese/jam filling. Lots is good!

Jillian
32
2/26/2010

Great concept for a muffin, but the batter does need a bit of work as it is a bit bland as it - I added 1/2 cup of white sugar in addition to the brown and creamed the sugars with 1/2 cup of Land O lakes lite butter until lite and fluffy then added the egg. I also used 1 tsp. of vanilla and 1/4 tsp. of lemon extract. The cheesecake mixture is excellent - I used 3/4 of an 8 oz. package and 1/2 c. of confectioners' sugar. I always line my bakeware with Pam for baking to help with taking/popping things out when done. Don't overfill or you'll have a mess on your hands! Overall, very good and I can't wait to try these with other types of jams....

MIXEDNUTS
19
6/3/2003

Yummmmmmmy!!!! That sums it up! I got this recipe from a friend and thought I would try it out! The kids love these muffins!!!!!!!!!!! They are totally scrumptious! A little tedious to make, but well worth the time and effort. Next time, I am using muffin liners as they are a bit messy to get out of the pan without!!