I found this original recipe in my “Winning Recipes” (Vol.2) cookbook under “Berry Cheesecake Muffins” on page 324 and adapted it. I followed the original recipe’s exact measurements but made it slightly healthier using brown sugar instead of white, Smart Balance flax seed butter instead of real butter (but I did use regular cold butter for the streusel topping), 2% milk instead of whole milk, and of course fresh strawberries (because they’re in season and I had a lot of them) instead blueberries and raspberries. They were absolutely wonderful! I think this should be at every breakfast/brunch gathering!
Strawberry Cheesecake Muffins
Makes 12 large or 24 small muffins: 25 minutes
Ingredients:
- 1/3 cup Smart Balance butter
- 3/4 cup brown sugar
- 2 eggs
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/3 cup 2% milk
- Cream Cheese Filling:
- 6 ounces softened cream cheese
- 1/3 cup brown sugar
- 1 egg
- 1 1/2 cup fresh chopped strawberries
- Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tbs brown sugar
- 1/2 tsp ground cinnamon
- 1 tbs cold butter
Directions:
- In a large bowl, cream butter and sugar until it’s light and fluffy. Add the eggs one at a time beating well after each. In a separate bowl combine the flour, baking powder, and cinnamon. Gradually add the dry ingredients with the wet ingredients alternating with the milk. Fill paper-lined muffin cups about 1/3 full.
- In a small bowl for the filling, beat the cream cheese, sugar, and egg until mixture is smooth. Add in the berries. Drop a tablespoon into center of each muffin cup. **If there is extra muffin batter, add an extra tsp to each top.
- For the topping, combine the flour, sugar and cinnamon in a small bowl and cut in the butter until mixture is crumbly. Sprinkle over muffin batter. Each cup should be full.
- Bake at 375 for 25-30 minutes or until toothpick inserted comes out clean. Make sure to cool for about 5 minutes before removing from pans.
Enjoy!
Advertisement
