Strawberry Cheesecake Crumble Muffins
These delightful muffins combine the rich flavors of cheesecake with soft, fruity muffin goodness, enhanced by the sweetness of fresh strawberries.
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
These muffins can be enjoyed warm or at room temperature. Serve alongside a cup of coffee or tea. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.