READY IN 50 mins

Strawberry Cheesecake Muffins II

Read Reviews (5)

"A moist white cake muffin with a wonderful strawberry cheesecake inside, and a crumb topping with pecans on top." — jmacsaunders

Directions

Cream together the cream cheese and confectioners' sugar in a bowl.
Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.
Preheat an oven to 375 degrees F (190 degrees C).
Line 6 extra large muffin cups with paper liners.
Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
Fill each prepared muffin cup half full of batter. Reserve remaining batter.
Divide the cold strawberry preserves evenly over the batter.
Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.
Top each muffin cup with remaining batter.
Sprinkle muffins with the crumb mixture and chopped pecans.
Bake in the preheated oven until golden brown, about 25 minutes.

Kitchen-Friendly View

PREP 25 mins
COOK 25 mins
READY IN 50 mins

Reviews More Reviews

Feb 20, 2012

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!

—jmacsaunders

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Feb 14, 2012

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.

—Leona

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6 Ratings

Jun 17, 2013

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.

—dcsowell

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Jan 25, 2013

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!

—GPhiBQT

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Sep 19, 2012

these are my favorite! All I crave during my pregnancy

—sugerdipped420

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Nutrition

Calories
718 kcal
36%

Carbohydrates
86 g
28%

Cholesterol
116 mg
39%

Fat
39.3 g
60%

Fiber
1.3 g
5%

Protein
8.9 g
18%

Sodium
863 mg
35%

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

Nutritional Information

Strawberry Cheesecake Muffins II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 718
Calories from Fat: 354

% Daily Value *
Total Fat 39.3g 60 %
Saturated Fat 20g 100 %
Cholesterol 116mg 39 %
Sodium 863mg 35 %
** Potassium 183mg 5 %
Total Carbohydrates 86g 28 %
Dietary Fiber 1.3g 5 %
Protein 8.9g 18 %
Sugars 53.8g
Vitamin A 21 %
Vitamin C < 1 %
Calcium 19 %
Iron 25 %
** Thiamin 5 %
** Niacin 24 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.