These are YUMMY!
They have lots of goodness.... strawberries... sweet muffin bottoms...
cream cheese.... and a sweet, cinnamon sugary crumb topping. MMM.
Strawberry Cream cheese Muffins
For the muffins:
2 cups all purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/4 cup oil
1 cup whole milk
1 tsp vanilla extract
2 cups strawberries, cut into small pieces
Cream cheese Filling:
4 ounces cream cheese
1/3 cup granulated sugar
2 tbsp. beaten egg
1 tsp vanilla extract
Cinnamon-sugar crumb topping:
1/4 cup all purpose flour
1/4 cup granulated sugar
1 tsp cinnamon
3 tbsp. butter
How to make them:
Preheat oven to 400 degrees. Line 12 cup muffin pan with cupcake papers.
First we are going to make the muffin batter. Sift together flour,
baking soda and salt. Set aside. In a different bowl, beat the milk, egg, sugar and oil.
Stir the dry ingredients into the milk mixture, being careful not to overmix.
The batter should be slightly lumpy.
Now for the cheesecake mixture. Beat the egg, sugar, vanilla and cream cheese
in a bowl until smooth.
Time to make the topping. Mix together flour, cinnamon and sugar. With a fork,
blend in the butter until you have fine crumbs, that resemble coarse sand.
Time to make the muffins. Scoop a tablespoon of muffin batter into each cup.
Sprinkle in some strawberry pieces and then add about a tablespoon of cheesecake filling.
Then a little of the topping, then more muffin batter. Add some more strawberries on top, then sprinkle the tops using up the rest of the topping.
Bake for 20-25 minutes. Cool in pan for 10 minutes, then move to a rack to finish cooling.
