Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins {Sweet Pea's Kitchen}

One of my favorite parts about springtime is all of the delicious berries that are just starting to come into season. Walking through the grocery store the other day, I spotted the first containers of strawberries of the spring season. Just looking at them got me really excited for the warm weather that’s just around the corner.

Strawberry Cheesecake Muffins {Sweet Pea's Kitchen}

I’ve had my eye on these muffins for a while now and after spotting that container of spring strawberries I knew it was time to give them a whirl. These babies are incredible and were just the ticket to curb my strawberry craving. Packed with fresh chunks of strawberries and a dreamy cheesecake filling. We’re talking cheesecake in muffin form people! :D

Strawberry Cheesecake Muffins

Yield: 12 muffins

Ingredients:

For the Streusel Topping:
1/4 cup all purpose flour
1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, cold

For the Muffins:
2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup canola oil
1 cup whole milk
1 teaspoon vanilla extract
2 cups strawberries, cut into small pieces

For the Cream Cheese Filling:
4 ounces cream cheese, softened
1/3 cup granulated sugar
2 tablespoons of beaten egg
1 teaspoon vanilla extract

Directions:

Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray; set aside.
For the topping: In a small bowl, stir together flour, sugar cinnamon. Add the cold butter and mix with a fork until the mixture looks like coarse wet sand; Set aside.
For the Muffins: In a medium bowl, whisk together the flour, sugar, baking powder, salt; set aside.
In another bowl, whisk together the egg, canola oil, milk and vanilla extract. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until just incorporated. (Do not over-mix)
For the Cream Cheese Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together until light and fluffy, about two minutes. Beat in the egg and vanilla extract; set aside.
Fill each muffin cup with 1 tablespoon of muffin batter. Add a few pieces of strawberries and a one teaspoon of cream cheese filling to each muffin cup. Sprinkle with half of the streusel topping. Top the muffins with remaining batter so the strawberry cream cheese filling is covered. Sprinkle the remaining strawberries followed by the remaining streusel topping.
Bake muffins until the tops are slightly golden brown and toothpick inserted into the center comes out clean, about 22-25 minutes. Cool muffins in muffin tin for 5 minutes before serving. Serve warm.

Source: adapted from Food Wanderings in Asia, originally adapted from Squirrel Bakes 

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