Strawberry Cheesecake Muffins
Indulge in the irresistible combination of fresh, juicy strawberries and creamy cheesecake filling with these Strawberry Cheesecake Muffins! Perfectly moist and fluffy, these muffins feature a golden-brown exterior that encases bursts of sweet strawberry pieces and a luscious cream cheese center. With a quick and easy batter made from pantry staples like all-purpose flour, buttermilk, and vanilla extract, these homemade treats are ideal for breakfast, brunch, or dessert. The secret? Coating the diced strawberries in flour to keep them evenly distributed and gently piping the rich cream cheese filling into each muffin for a surprise in every bite. Ready in under an hour, these muffins are a crowd-pleasing delight that strikes the perfect balance between fruity freshness and decadent indulgence. Treat yourself to a batch today!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups fresh strawberries, diced
- 8 ounces cream cheese, softened
- 0.25 cups powdered sugar
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium-sized bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients, gently folding them together until just combined. Be careful not to overmix.
Set aside about 2 tablespoons of flour and toss the diced strawberries in the flour to coat them. This helps prevent the strawberries from sinking to the bottom of the muffins.
Gently fold the floured strawberries into the batter.
In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy. Transfer the mixture to a piping bag or zip-top bag with a small corner snipped off.
Fill each muffin liner about halfway with the batter. Pipe a dollop of the cream cheese mixture (about 1 teaspoon) into the center of each muffin, then add more batter on top until the liners are approximately three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Strawberry Cheesecake Muffins!
Nutrition Facts
Calories |
3852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3849 mg | 167% | |
| Total Carbohydrate | 463.7 g | 169% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 261.7 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 635 mg | 49% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1323 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
