"A moist white cake muffin with a wonderful strawberry cheesecake inside, and a crumb topping with pecans on top." — jmacsaunders
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1 (8 ounce) package
dry biscuit mix
dry biscuit mix
I am the author of this recipe. Sheesh I submitted it years ago....anyhow. I've fixed it so it works and added a pic as to how it should look. As for the cheese, use HALF. (4oz cream cheese, 1/3 cup sugar). Just sprinkle the pecans on each. I didn't even use all the topping I had about 1-2 T of it leftover. I also baked mine for 30 min. I let them cool in the pan for 10 min before removing. I hope this helps. Sorry about the incorrect amounts!
These didn't work out for me at all. Way to much cheese, the strawberry jam and even the nuts on top all sank to the bottom. Fell apart when i tried to take them out of pan after cooling.
I followed the recipe exactly. They were so awful! Could not get them out of the pan, they ran over into the bottom of my oven, another mess I had to clean up. They required way too many bowls the untensils.
These muffins were so yummy! I did exactly as the recipe called and the jelly and cheese fell to the bottom of the muffin and the top part crumbled so it was a big mess. (But a delcious mess!) Will try the authors suggestion to reduce the cheese next time!
these are my favorite! All I crave during my pregnancy
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Cheesecake Muffins II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 354
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