Why Make This Recipe
Strawberry Cheesecake Muffins are a delightful treat that combines the best of both worlds: the moistness of a muffin and the creamy richness of cheesecake. Perfect for breakfast, snacks, or dessert, they are easy to make and even easier to enjoy. The bright flavor of fresh strawberries paired with creamy cheesecake creates a delicious bite that everyone will love. These muffins are not only delicious but also visually appealing, making them a great choice for gatherings or special occasions.
How to Make Strawberry Cheesecake Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, vegetable oil, egg, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and gently fold in the chopped strawberries.
- In a small bowl, beat the cream cheese with powdered sugar until smooth.
- Fill each muffin cup halfway with the muffin batter, add a spoonful of the cream cheese mixture, then top with more muffin batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
How to Serve Strawberry Cheesecake Muffins
These muffins are best served warm or at room temperature. You can enjoy them plain or with a dusting of powdered sugar on top. For extra flavor, serve with a dollop of whipped cream or a scoop of vanilla ice cream. They also make a great addition to brunch tables or picnics.
How to Store Strawberry Cheesecake Muffins
To store these muffins, place them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. For longer storage, consider freezing them. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
Tips to Make Strawberry Cheesecake Muffins
- Use fresh strawberries for the best flavor. If strawberries are not in season, frozen strawberries can work, but make sure to thaw and drain them first.
- Do not overmix the batter; gently fold to keep the muffins light and fluffy.
- Allow the cream cheese mixture to soften at room temperature for easier mixing.
- Experiment with other fruit options like blueberries or raspberries for a different twist.
Variation
You can also make a chocolate version of these muffins by adding cocoa powder to the batter and using chocolate cream cheese. Another fun variation is to mix in nuts or granola for added texture.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese instead of regular cream cheese. It will still give you a creamy texture.
Can I make these muffins without eggs?
Yes, you can replace the egg with a flax egg or applesauce for a vegan option, although this may slightly change the texture.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are ready.
