I am a strong enough woman to admit it. I have a very serious addiction to muffins. I love them. All of them. I don’t think I have met a muffin I didn’t want to scarf down. I also have another addiction. I am addicted to Sally’s baking Addiction. All of her recipes are A-MAZ-ING! That includes this one for Strawberry Cheesecake Muffins. Normally when I use another bloggers recipes, I make a a few changes to make it my own, but there was only one very small minor change I made. I do feel like it might have upped the taste a bit, but honestly, there was really nothing to change.
These strawberry cheesecake muffins didn’t stand a chance. Everyone was taking these muffins before they even had a chance to cool all the way. So I turned around and made another batch.
1/4 cup light brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup butter
1/2 cup butter softened
1/2 cup sugar
1/4 cup light brown sugar
5 ounce container of Greek Strawberry cheesecake yogurt
2 teaspoons vanilla extract
1 and 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh or frozen chopped strawberries
6 ounces cream cheese, softened
1 egg yolk
1 teaspoon vanilla extract
3 Tablespoons granulated sugar
Preheat oven to 425F degrees. Line a muffin pans cupcake liners.
How to make the streusel: In a small bowl, combine the brown sugar, flour, and cinnamon. Use a fork to cut in the butter until the mixture resembles crumbs.
How to make the muffins: In a medium bowl, beat the butter on high speed until creamy. Add the sugar and brown sugars and beat on high until creamed together. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute. Turn up the mixer to high speed until the mixture is combined.
In a large bowl, combine the flour, baking soda, baking powder, and salt. Add the wet ingredients to the bowl and mix together. Combine until most of the lumps are gone. Fold in the strawberries.
Make the cheesecake filling: In a medium bowl, beat the cream cheese until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
In the muffin cups, add about a tablespoon of batter to each one. Then add about a tablespoon of filling to each cup. Cover each muffin with enough of the batter to cover the cheesecake filling. Add some of the streusel topping to each muffin. Press it down to make it stick.
Bake the muffins for 5 minutes at 425F degrees.Then, lower the temperature down to 350F. bake for 18 minutes or until a toothpick comes out clean.