Strawberry Cheesecake Crumble Muffins
Ingredients
For the Cheesecake Filling
- 115 g Cream cheese, softened
- 25 g Granulated sugar
- 1/2 tsp Vanilla extract
For the Streusel Topping
- 50 g Brown sugar
- 45 g Cold unsalted butter, cubed
- 60 g All-purpose flour
For the Muffin Batter
- 250 g All-purpose flour
- 150 g Granulated sugar
- 2 tsp Baking powder
- 1/2 tsp Salt
- 180 ml Whole milk
- 115 g Unsalted butter, melted and cooled
- 1 Large Egg
- 1 tsp Vanilla extract
- 150 g Fresh strawberries, diced
Instructions
Preparation of Filling & Streusel
- Beat the cream cheese, sugar, and vanilla until smooth and set aside.
- Rub the cold butter into the flour and brown sugar until it resembles coarse crumbs. Refrigerate until needed.
Making the Batter
- Preheat the oven to 190°C (375°F) and line a muffin tin.
- In one bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk the milk, melted butter, egg, and vanilla.
- Gently fold the wet ingredients into the dry ingredients until just combined, then fold in diced strawberries.
Assembling the Muffins
- Fill each muffin cup halfway with batter, drop a tablespoon of cheesecake mixture into the center, and top with the remaining batter and a few strawberry slices.
- Sprinkle the streusel over the top.
Baking the Muffins
- Bake for 20-25 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Let them cool in the tin for 10 minutes before transferring to a wire rack.
Notes
Strawberry Cheesecake Crumble Muffins are a delightful treat that combines the rich flavors of cheesecake with soft, fruity muffin goodness. This recipe is perfect for breakfast or as a sweet snack at any time of the day. Adding fresh strawberries gives these muffins a lovely touch of natural sweetness, making them truly irresistible.
Why Make Strawberry Cheesecake Crumble Muffins
Making Strawberry Cheesecake Crumble Muffins is not just about eating a yummy muffin; it also offers a burst of flavors and textures. These muffins are soft and fluffy, with a creamy cheesecake center and a crunchy crumble topping. They are great for sharing at gatherings or enjoying on a cozy morning at home. Plus, using fresh strawberries enhances the flavor and makes for a beautiful presentation.
How to Make Strawberry Cheesecake Crumble Muffins
To make your own Strawberry Cheesecake Crumble Muffins, gather the following ingredients:
Ingredients:
- 115g (4 oz) Cream cheese, softened
- 25g (2 tbsp) Granulated sugar
- 1⁄2 tsp Vanilla extract
- 60g (1⁄2 cup) All-purpose flour
- 50g (1⁄4 cup) Brown sugar
- 45g (3 tbsp) Cold unsalted butter, cubed
- 250g (2 cups) All-purpose flour
- 150g (3⁄4 cup) Granulated sugar
- 2 tsp Baking powder
- 1⁄2 tsp Salt
- 180ml (3⁄4 cup) Whole milk
- 115g (1⁄2 cup) Unsalted butter, melted and cooled
- 1 Large egg
- 1 tsp Vanilla extract
- 150g (1 cup) Fresh strawberries, diced
Directions:
-
Prepare the Filling & Streusel: For the filling, beat the cream cheese, sugar, and vanilla until smooth and set aside. For the streusel, rub the cold butter into the flour and brown sugar until it resembles coarse crumbs. Refrigerate until needed.
-
Make the Batter: Preheat the oven to 190°C (375°F) and line a muffin tin. In one bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk the milk, melted butter, egg, and vanilla. Gently fold the wet ingredients into the dry ingredients until just combined, then fold in diced strawberries.
-
Assemble: Fill each muffin cup halfway with batter, drop a tablespoon of cheesecake mixture into the center, and top with the remaining batter and a few strawberry slices. Sprinkle the streusel over the top.
-
Bake: Bake for 20-25 minutes or until the tops are golden and a toothpick inserted comes out clean. Let them cool in the tin for 10 minutes before transferring to a wire rack.
How to Serve Strawberry Cheesecake Crumble Muffins
These muffins can be enjoyed warm or at room temperature. Serve them alongside a cup of coffee or tea for a cozy treat. They are also perfect for breakfast or as an after-school snack. A drizzle of chocolate or a sprinkle of powdered sugar can elevate their presentation.
How to Store Strawberry Cheesecake Crumble Muffins
To keep your Strawberry Cheesecake Crumble Muffins fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them in a freezer-safe bag for up to three months. Just thaw them overnight in the fridge before enjoying.
Tips to Make Strawberry Cheesecake Crumble Muffins
- Use fresh strawberries for the best flavor. You can also substitute them with other fruits, such as blueberries or raspberries.
- Ensure the cream cheese is softened to make mixing easier and achieve a smooth filling.
- For an extra crunch, you can add nuts to the streusel mixture.
Variation
If you’re looking for a different twist, you can try adding chocolate chips or swapping out the strawberries for banana slices. For those who love a fun flavor combination, consider incorporating lemon zest for a bright touch.
FAQs
Can I make these muffins gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend.
How do I prevent strawberries from sinking in the batter?
Toss the diced strawberries with a bit of flour before adding them to the batter. This can help them stay suspended in the muffin.
Where can I find more delicious muffin recipes?
Discover more recipes like Peanut Butter Banana Chocolate Chip Muffins by following this link.
Enjoy your baking adventure with Strawberry Cheesecake Crumble Muffins and savor every delightful bite!
