These are definitely not every day muffins!
The best from two Strawberry Cheesecake Muffin recipes and a touch of personal preference turned out some very delicious, special occasion muffins.
A unique graham cracker crumble sprinkled inside as well as over the top gives a true Strawberry Cheesecake taste experience from a muffin of all things!
The original recipes instruct to fold chopped strawberries right into the batter or layer pieces over the cream cheese filling. Cooking down the strawberries into a delicious filling is the winning choice for me giving a totally different taste experience. The extra time and effort put into the filling preparation is worth the result.
Question is…is this truly a muffin?
Strawberry Cheesecake Muffins
Graham Cracker Streusel Topping
6 Graham Crackers
2 tablespoons all-purpose flour
2 tablespoons brown sugar
3 tablespoons unsalted butter, melted
2 ounces (1/4 cup) cream cheese room temperature
1 tablespoon granulated sugar
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup canola or vegetable oil
1 large egg
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh strawberries or *strawberry filling
- Preheat oven to 350 degrees F.
- Line muffin pan with 9 paper liners or grease well.
- Crush graham crackers in a ziplock bag leaving a few larger pieces for texture.
- In a small bowl combine graham crumbs, flour, brown sugar and melted butter until moistened. Set aside.
- In another small bowl whisk together flour, baking powder, salt and sugar.
- Using a blender blend together oil egg, buttermilk and vanilla.
- Slowly add wet ingredients into the dry and gently stir (do not over mix). Batter will be very thick. If folding the strawberries into the batter do it now.
- Fill each muffin cup with 1 heaping tablespoon of batter, make sure it covers bottom of cup. If using strawberry filling add a heaping teaspoon on top of the batter. If using fresh strawberries add now.
- Add 1 teaspoon of cream cheese mixture then another teaspoon of strawberry filling or fresh strawberries.
- Sprinkle a few graham crumbs, top with remaining batter then cover with streusel mixture.
- Bake muffins for 18 to 20 minutes until golden brown and a toothpick comes out clean.
- Remove muffins from panto a cooling rack.
Notes, Tips and Suggestions
- Lemon zest is the star of the cream cheese mixture, don’t even consider omitting it.
- Blueberry Cheesecake muffins? Why not?