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Strawberry Cheesecake Muffins
These cute dessert muffins have a special strawberry-cream cheese surprise inside!
Ingredients
Makes: 12 muffins
- 120g cream cheese
- 1/4 cup icing sugar
- 2 1/2 cups plain flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 1/4 cups milk milk
- 1/2 cup brown sugar
- 75g butter, melted
- 1 teaspoon grated lemon zest
- 1/4 teaspoon vanilla extract
- 75g strawberry jam
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Preheat oven to 190 degrees C. Grease a 12-hole muffin tin or line with paper cases.
- Beat together cream cheese and icing sugar until smooth; set aside.
- In a large mixing bowl, combine plain flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
- Spoon half of muffin mixture into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin mixture on top.
- Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on a wire rack. Store in airtight container.
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Reviews and Ratings
Global Ratings:
(63)
Reviews in English (47)
So good with some changes. As writen, theyre not sweet enough. For the cream cheese filling, use 1/2 cup confectioners sugar instead of 1/4. For the muffin batter add 1/4 cup granulated sugar (in additition to the original 1/2 cup brown sugar). Also use 1/2 cup butter instead of 1/3. With these changes, its a perfect muffin. Tip: dont be shy with the cream cheese/jam filling. Lots is good! - 27 Mar 2007 (Review from Allrecipes USA and Canada)
Great concept for a muffin, but the batter does need a bit of work as it is a bit bland as it - I added 1/2 cup of white sugar in addition to the brown and creamed the sugars with 1/2 cup of Land O lakes lite butter until lite and fluffy then added the egg. I also used 1 tsp. of vanilla and 1/4 tsp. of lemon extract. The cheesecake mixture is excellent - I used 3/4 of an 8 oz. package and 1/2 c. of confectioners' sugar. I always line my bakeware with Pam for baking to help with taking/popping things out when done. Don't overfill or you'll have a mess on your hands! Overall, very good and I can't wait to try these with other types of jams.... - 26 Feb 2010 (Review from Allrecipes USA and Canada)
Yummmmmmmy!!!! That sums it up! I got this recipe from a friend and thought I would try it out! The kids love these muffins!!!!!!!!!!! They are totally scrumptious! A little tedious to make, but well worth the time and effort. Next time, I am using muffin liners as they are a bit messy to get out of the pan without!! - 01 Aug 2001 (Review from Allrecipes USA and Canada)