Ingredients for Strawberry Cheesecake Muffins
- Light Cream Cheese
- 1/2 cup (100g) granulated sugar
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1% Low Fat Milk
- 1/4 cup (50g) packed light brown sugar
- Butter
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- Strawberry Jam
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How to Make Strawberry Cheesecake Muffins
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, beat together 8 ounces (225g) of softened cream cheese and 1/2 cup (100g) granulated sugar until smooth and creamy. Set aside.
- In a large bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 large egg, 1/2 cup (120ml) milk, 1/4 cup (50g) packed light brown sugar, 1/4 cup (55g) melted unsalted margarine or butter, 1 teaspoon lemon extract, and 1 teaspoon vanilla extract.
- Gently fold the wet ingredients (from step 4) into the dry ingredients (from step 3) until just combined. Do not overmix.
- Spoon half of the batter into the prepared muffin cups, filling each about halfway.
- Top each muffin with 1 tablespoon of the cream cheese mixture and 1 teaspoon of your favorite strawberry jam.
- Spoon the remaining muffin batter over the cream cheese and jam filling.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
75g
Fat
24g
Carbs
13g
