Yes, look who’s back? Yes, this is a late submission, but it’s still Monday! I’ll be honest, these weren’t the easiest muffins to prepare. I always have a hard time with muffins that have special fillings. This one ended up erupting all over my oven. So yes, I have a jelly filled oven right now. Some of the jelly did stay though. Good thing I have a jar of jelly to make up for the strawberry explosion.
Other than the volcanic jelly incident, the muffins turned out very moist, which is good since I used half wheat & half regular flour to make it “healthier” . I’m glad I’m working right now so I can share these with even more people since I’m on a restrictive diet these days!
Strawberry Cheesecake Muffins
Strawberry Cheesecake Muffins
Ingredients
- 8oz softened cream cheese
- 1/2 cup confectioners sugar
- 2 1/2 cups all purpose flour
- 1 egg
- 1 1/4 cup milk
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 tsp grated lemon zest
- 1/4 tsp vanilla extract
- 1/4 cup strawberry jam
Cooking Directions
- Preheat oven to 375 degrees F
- Grease 12 muffin cups or line with paper muffin liners.
- Beat together cream cheese and confectioners\' sugar until smooth; set aside.
- In a large mixing bowl, combine all-purpose 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 batter into muffin cups.
- Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam.
- Spoon remaining muffin batter on top.
- Bake in preheated oven for 20 minutes, or until golden.
- Cool in pan for 5 minutes, then remove muffins and cool on rack.
- Store in airtight container.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
