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mothers day Strawberry Cheesecake Muffins

Mothers Day Strawberry Cheesecake Muffins for a Sweet Surprise

Delight in these Mothers Day Strawberry Cheesecake Muffins, featuring a moist muffin base swirled with creamy cheesecake and strawberries.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: Baked Goods
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Swirl
  • 8 oz Cream Cheese Softened
  • 1 large Egg Yolk
  • 1/4 cup Granulated Sugar Or sugar alternative
  • 1 tsp Vanilla Extract Pure preferred
For the Streusel Topping
  • 1/2 cup All-Purpose Flour Gluten-free blend can be used
  • 1/4 cup Light Brown Sugar Or granulated sugar
  • 2 tbsp Granulated Sugar Adjust based on preference
  • 1/4 tsp Salt Just a pinch
  • 4 tbsp Unsalted Butter Melted
For the Muffins
  • 1/2 cup Unsalted Butter Melted, or use coconut oil
  • 3/4 cup Granulated Sugar Adjust based on dietary needs
  • 2 large Eggs Room temperature
  • 1/2 cup Sour Cream Plain Greek yogurt may substitute
  • 1/2 cup Buttermilk Can be made with milk and vinegar
  • 1 tsp Vanilla Extract Opt for pure
  • 2 cups All-Purpose Flour Replace with gluten-free blend if needed
  • 2 tsp Baking Powder Ensure freshness
  • 1/2 tsp Salt
  • 1 cup Fresh Strawberries Quartered
  • 1/4 cup Strawberry Preserves Can use other fruit preserves

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • Hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners.
  2. In a mixing bowl, combine the cream cheese, egg yolk, granulated sugar, and vanilla extract until smooth.
  3. In another bowl, mix flour, light brown sugar, granulated sugar, and salt. Stir in melted butter until the mixture resembles coarse crumbs.
  4. In a large bowl, whisk together melted butter and granulated sugar, then add eggs, sour cream, buttermilk, and vanilla extract.
  5. Sift together flour, baking powder, and salt. Fold into wet ingredients and add quartered strawberries gently.
  6. Spoon muffin batter into muffin cups 3/4 full. Add cheesecake mixture and strawberry preserves in the center, swirling gently.
  7. Sprinkle streusel topping over each muffin.
  8. Bake for 5 minutes at 425°F, then reduce to 375°F (190°C) and bake for 18 minutes. Muffins should be golden brown.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 40mgIron: 1mg

Notes

Use room temperature ingredients for best results. Let muffins cool completely before serving.

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