STRAWBERRY CHEESECAKE MUFFINS
A dessert-type muffin that disappears in minutes.
Provided by UCME
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). 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.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 34.7 g, Cholesterol 41.4 mg, Fat 9.5 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 5.8 g, Sodium 263.3 mg, Sugar 14 g
STRAWBERRY-CREAM CHEESE MUFFINS
Found this on a website somewhere. Nice and moist, and the cream cheese complements the berries nicely. These taste best on the day they are made.
Provided by Muffin Goddess
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF. Line a 12 cup muffin tin with cupcake papers, then spray lined pan lightly with nonstick cooking spray.
- In a medium bowl, stir together flour, 3/4 cup sugar, baking powder and baking soda. Cut in butter with a pastry blender until mixture is crumbly. Stir in chopped strawberries.
- In a small bowl, blend buttermilk and egg with a whisk. Gently stir buttermilk mixture into flour mixture, mixing only until just combined (do not overmix). Divide batter evenly among muffin cups (you will seem to have too much batter for 12 muffins, but it's not).
- Place 2 tbs of sugar in a small dish. Dip each cream cheese cube in the sugar, then place each dipped cube into the center of each muffin. Press the cheese cubes into the muffin batter until they are level with the batter (don't submerge the cream cheese in the batter, though; the tops should still be visible). Sprinkle the muffins evenly with the remaining 1 tbs of sugar.
- Bake muffins for 20-25 minutes, or until light brown (a toothpick inserted off-center comes out clean -- do not insert toothpick into cream cheese).
- Remove baked muffins from the oven and cool in pan on a wire rack for 10 minutes. Remove muffins from pan and serve warm or fully cooled. Store any leftovers in the fridge.
CHUNKY CREAM CHEESE AND STRAWBERRY (OR ANY FRUIT) MUFFINS..RECIPE BY LAURA
I received this in an email from a friend, (I sometimes make them with Bing Cherries instead of the strawberries): *Recipe and Photo's...March 9, 2008 by laura "I bought some cream cheese at the supermarket today and tried another attempt at probably one of my most favourite bakery/cafe items ever. You know the type, you always...
Provided by Straws Kitchen(*o *)
Categories Muffins
Time 20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 dF. Prepare your favourite muffin pans.
- 2. Mix first 4 dry ingredients in a bowl with a fork until well combined.
- 3. In another bowl, heat the butter until liquid and mix in the sour cream, juice, egg and fruit pieces with a fork.
- 4. Add the wet ingredients to the dry ingredients. Add cubed cream cheese and fold together until just combined (there should be no large patches of flour, do not mix further) and cream cheese is evenly distributed but still in chunks (be gentle!).
- 5. Spoon mix into prepared muffin pans (I got 14 out of my batch). If you are a real cream cheese fan (which I am!!) add a teaspoon (or a sm. cube) of cream cheese in the center of each muffin.
- 6. Bake for 15-to-20 minutes or until muffins are golden and when you touch the center of one it springs back. Enjoy!
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