Wednesday, May 12, 2010

Strawberry Cheesecake Surprise Muffins



Note: I'm so embarrassed by this photo - bad angle, poor lighting and the muffins are on a paper plate (good ole Royal Chinet! LOL). I was running out the door when I took this photo, snapping pictures before whisking these off to work.

The truth is, they are delicious. The soft, pristinely white-crumbed muffins contain a sweet dollop of cream cheese filling. The filling is an unexpected surprise and takes these muffins a notch above the rest. It provides a hint of cheesecake flavor and adds moistness while camouflaging itself into the muffin as it bakes. They are So light and fluffy you might even be able to convince yourself that they're a healthy diet food so you should eat 2 or 3!

**Tip** To reduce the likelihood of the strawberries disappearing or into the batter after the muffins are baked, don't mix them into the muffin batter. Instead, layer them into the batter in the muffin cups.

Strawberry Cheesecake Surprise Muffins
makes 12 | adapted from luluathome

2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup whole milk
1/2 cup butter, melted
1 1/2 tsp vanilla extract
2 large eggs, room temperature lightly beaten
1 cup fresh strawberries, small dice

Cream Cheese Filling:
4 oz cream cheese, room temperature
1/3 cup granulated sugar
1 tbsp vanilla extract

1. Preheat oven to 350 degrees F. Line 12 muffin tins.

2. In a small bowl, mix together the cream cheese filling ingredients until smooth. Set aside. In a large bowl, combine flour, sugar, baking powder and salt. Set aside. In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.

3. Using a spatula, mix the milk mixture into the flour mixture. Fold together until combined. Do not overmix. Spoon the batter into the prepared tins. Scatter a few pieces of strawberry on top of each. Top with a tsp of cream cheese mixture, a tbsp of muffin batter, and finally a few more pieces of strawberry.

4. Bake the muffins for about 15 to 18 minutes, until they're golden on top and the middle of the cupcake is slightly firm when lightly pressed with a finger. If they're browning too fast, tent with foil.

9 comments:

Cristina @TeenieCakes said...

These sound so good! Who doesn't love cheesecake...and then in a muffin!

Kat said...

They sound delicious. And your picture is fine. Please take a peek at my baking blog. I am hosting a giveaway for a beautiful vintage recipe box. I have also written a baking cookbook too. Thanks so much. Kat
http://sweetkatskitchen.blogspot.com/

Holly said...

These muffins look so moist and delicious! I really like your tip as well-layering the berries!

Joanne said...

Some things are just so delicious that they speak for themselves...no matter the picture. These sound amazing!

Helen said...

These look delicious. I love the tip of placing in the strawberries. And the layering tip is brilliant! Your photo looks fine! I hate mine as I just point and shoot! The muffins still look very appetizing!

littlemisspotato said...

The look out of this world!
I like the layering idea too :D

littlemisspotato said...

The look out of this world!
I like the layering idea too :D

~Nikki~ said...

They still look tasty!

Baking Addict said...

The look great to me. I love the cheesecake surprise. Thanks for the tip about the strawberries. Bookmarking for future use :) I'll link back to you if I make them.