Strawberry Cheesecake Muffins

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These muffins are the perfect way to celebrate the sweet, sun-ripened summer berries. With pockets of fresh strawberries, swirls of creamy cheesecake and jam and a brown sugar streusel, each bite tastes like a sunny picnic! Highly recommended!

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Strawberry Cheesecake Muffins

Yield: For 12 muffins

Author: Fida Milki

Ingredients

For the cheesecake swirl:

• 8 oz cream cheese at room temperature
• 1 egg yolk at room temperature
• 1/4 cup sugar
• 1 tsp vanilla extract

For the streusel:

• 2/3 cup flour
• 1/4 cup brown sugar
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1/4 cup unsalted butter melted

For the batter:

• 1/2 cup unsalted butter melted
• 1 cup sugar
• 2 eggs at room temperature
• 6 tbsp Greek yogurt
• 6 tbsp buttermilk
• 1 tsp vanilla extract
• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 cups fresh strawberries quartered
• 1/3 cup strawberry jam

Instructions

1. Preheat the oven to 425 degrees F (218 C).
2. Grease a standard muffin tin and set it aside.

Prepare the swirl:

1. Whisk the cream cheese with the egg yolk, sugar and vanilla until smooth. Set aside.

Make the streusel:

1. In a medium bowl, combine the flour with the sugars and salt.
2. Add the melted butter and work everything with your fingers until the mixture resembles wet sand. Set aside.

Make the batter:

1. In a large bowl, whisk the melted butter with the sugar until combined then add the eggs, yogurt, buttermilk and vanilla extract. Mix until smooth.
2. Mix the flour with the baking powder and salt then fold into the egg mixture.
3. Gently fold the strawberries into the batter followed by the jam.
4. Use a spatula to create streaks. Do not overmix.

Bring it all together:

1. Scoop the batter into the prepared tin, filling 3/4 of each cup.
2. Spoon 1 tbsp of the cheesecake mixture on top of each muffin and drag it through the batter with a toothpick to create a swirl.
3. Sprinkle 1 tbsp of the streusel on top of each muffin and press it gently with your fingers into the batter.
4. Bake the muffins in the heated oven for 5 minutes on 425 F then lower the heat to 375 degrees F (190C) and continue baking for 18 minutes until the muffins are golden brown.
5. Remove from the oven and let the muffins cool in the pan before releasing them.
6. Serve and enjoy!