Strawberry Cheesecake Muffins
 
Prep time
Cook time
Total time
 
Recipe type: Breads and Muffins, Desserts
Serves: 22 to 24 muffins
Ingredients
  • Muffin Batter:
  • 2½ cups flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ cup sugar
  • ½ cup buttermilk*
  • 2 eggs
  • ¼ cup canola oil
  • 1 tsp. vanilla
  • ½ cup plain Greek yogurt (or vanilla)
  • 3 TBSP fresh lemon juice
  • 1 heaping cup strawberries (or raspberries, blueberries, or blackberries)
  • Cream Cheese Batter:
  • 1 (8-oz.) package cream cheese, softened
  • ¾ cup sugar
  • ½ tsp. vanilla
Instructions
  1. Preheat oven to 375 F. Line a muffin tin with paper liners or spray with non-stick spray.
  2. Muffin batter: Combine the sugar, buttermilk, eggs, oil, vanilla, yogurt, and lemon juice. Add the dry ingredients and mix well. Gently fold in the berries, being careful not to over-mix.
  3. In a separate bowl, use an electric mixer to combine all the ingredients for the filling.
  4. Gently fold HALF of the cream cheese batter into the muffin batter.
  5. Fill each muffin tin about ⅔ of the way full with the muffin batter.
  6. Top each muffin with about 1 TBSP of the remaining cream cheese batter. Using the back of a spoon, push the cream cheese batter down into the muffin batter, then use a toothpick to gently swirl it around.
  7. Bake for about 25 - 30 minutes, rotating the pan halfway through
Notes
*To make your own buttermilk, add 1 TBSP white vinegar to a ½ cup measuring cup. Fill the rest of the cup with enough milk to make ½ cup. Let sit for 5-10 minutes.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/22/strawberry-cheesecake-muffins/