Monday, September 16, 2013

Strawberry Cheesecake Streusel Muffins

Over the summer Kristin went with her brother to do some berry picking. This was no ordinary picking though, it was for strawberries. When she came home there was a ton of strawberries and they were fabulous!!! So we looked through our Pinterest boards and I came up with a recipe that sounded really good and quite frankly I wanted to try something new. That is when we found the Strawberry Cheesecake Streusel Muffins. 

What took the longest with the recipe is all of the prep work. As you will see there is a lot of cutting and mixing before you start to do the filling of the cupcake trays. I also found it easier to have multiple mixers to do some of the work for you. If you have never made streusel you should read the directions for the topping before you mix the ingredients together.

These were sooo good that my wife said to me something along the line of making love in my mouth. I am of course paraphrasing or hearing what I want to which was more like blah blah blah love blah blah mouth. So I needed to fill in the rest of her thoughts.
Look at that marbling!
Strawberry Cheesecake Streusel Muffins
  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup canola 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 Streusel
  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 3 tbsp butter
1.  Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners.  If you don’t use cupcake liners, make sure to grease the pan so they will come out easily.
2.  In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt.  Set aside. In another bowl, beat the milk, oil, egg and sugar.  Stir the dry ingredients in the milk mixture gently but do not over mix.  The batter should be slightly lumpy.
3.  For the cheesecake mixture beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
4.  For the topping, mix together the flour, sugar, and cinnamon.  With a fork blend in the butter until it looks like coarse sand.
5.  Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner.  Sprinkle a few pieces of strawberries and then add about 1/2 tablespoon of the cheesecake mixture.  Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter.  Add a few pieces of strawberries on the top and lastly sprinkle with the cinnamon streusel.  
6.  Bake for 20-25 minutes or until toothpick inserted comes out clean.  Let cool into the pan for 5 minutes and transfer them to a wire rack.
All the fresh oven goodness waiting to be eaten

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