Strawberry Cheesecake Muffins Recipe - Allrecipes.com
Strawberry Cheesecake Muffins Recipe
  • READY IN 40 mins

Strawberry Cheesecake Muffins

Recipe by  

"A desert type muffin that disappears in minutes."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
May 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!

 
Most Helpful Critical Review
Mar 16, 2003

Mine overflowed the first time. I would put less batter in the bottom of the cups next time. Slightly strange aftertaste.

 
Feb 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....

 
Jun 03, 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!!

 
Jul 09, 2003

This muffin is the best! The cream cheese/jam filling is to die for. (note - only use 1/2 tablespoon cream cheese for each muffin).

 
Oct 31, 2005

I'm so sorry !!! There is only a 5 star limit !!! 10**********'s

 
Mar 16, 2003

I loved these muffins- though they weren't what I'd been attempting to re-create from the kind I'd tasted at a bakery. The lemon zest adds a wonderful flavor. I created six giant muffins instead of twelve smaller ones and they came out looking great... the only reason why I gave it four stars instead of 5 is because they were more dry than I'd hoped for- definately will make another batch sometime though.

 
May 05, 2008

I made these last night on a whim. I found them very easy to make. The muffin is not very sweet. I used strawberry pie filling instead of jam and creamed it with the cheese and sugar, it was delicous. I think next time I will add 1/2 c regular sugar and see if that helps. The great thing is this is a basic muffin recipee. You could negate the cream filling and put about anything in these muffins.

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 263 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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