Strawberry Cheesecake Muffins

Name: Strawberry Cheesecake Muffins
Ingredients: Cream cheese: 4 ounces (113 g); Egg yolk: 1 (approx. 18 g); Vanilla extract: 1 teaspoon (4 g); Brown sugar: 3 tablespoons (40 g); All-purpose flour: 1 cup (120 g); Baking powder: 1 teaspoon (4 g); Salt: 1 teaspoon (6 g); Vegetable oil: ⅓ cup (72 g); Light brown sugar: ½ cup (110 g); Large egg, room temperature: 1 (50 g); Greek yogurt: ⅓ cup (80 g); Vanilla extract: 1 teaspoon (4 g); Chopped strawberries: ½ cup (75 g)

by Josephine

Muffins with a cream cheese cheesecake layer baked right into the center over a fresh strawberry muffin base. An easy bakery-style muffin recipe that.

Ingredients

Cheesecake Batter

Cream cheese4 ounces (113 g)
Egg yolk1 (approx. 18 g)
Vanilla extract1 teaspoon (4 g)
Brown sugar3 tablespoons (40 g)

Strawberry Muffin Base

All-purpose flour1 cup (120 g)
Baking powder1 teaspoon (4 g)
Salt1 teaspoon (6 g)
Vegetable oil⅓ cup (72 g)
Light brown sugar½ cup (110 g)
Large egg, room temperature1 (50 g)
Greek yogurt⅓ cup (80 g)
Vanilla extract1 teaspoon (4 g)
Chopped strawberries½ cup (75 g)

Instructions

Preheat your oven to 425°F (218°C). Let cream cheese warm to room temperature. Chop: Start with a little more than half a cup of fresh strawberries. Mix: In a large bowl, whisk together oil, light brown sugar, one egg, Greek yogurt, and vanilla extract. Add flour, baking powder, salt, and strawberries. Fold gently.

Prepare Tins: Line muffin tins and fill each with 6 oz of muffin batter. Cheesecake Layer: Combine room-temp cream cheese, egg yolk, vanilla, and sugar. Whisk until well combined. Then layer 3 ounces over muffin batter. Sprinkle a few pieces of chopped strawberries on top. Bake: 5 min at 425°F, then reduce to 350°F (177°C) and continue for 14-16 min. Check with a toothpick!

Strawberry Cheesecake Muffins

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