Bake-along | Dessert | Easy recipe to make with kids | Food

Strawberry Cheesecake Muffins

June 10, 2020

Heylo! Assalamu alaikum!

This is one of my often baked, most loved and yummy cupcake recipe. So it should definitely be my first recipe to share for my very first Zoom Bake along! I’d love it if you join and bake with me, these beautiful streusel-topped muffins with me! Check out the recipe, it is pretty simple and straightforward. I’ll guide you on how to get really soft, moist and delicious muffins without the hassle of additional syrups/ creams etc. Hoping to see you, Insha Allah!

Love having kids baking with me in my kitchen

Strawberry Cheesecake Muffins

1/4 cup (50g) light brown sugar
1/2 cup (62g) all-purpose flour
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, cold

1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
2 large eggs, room temperature preferred
1/2 cup (120g) yoghurt
2 teaspoons vanilla extract
1 and 3/4 cups (220g) all-purpose flour (measured correctly)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/4 cups (250g) fresh or frozen (do not thaw) chopped strawberries

Cheesecake Filling
6 ounces (168g) cream cheese, softened to room temperature
1 egg yolk
1 teaspoon vanilla extract
3 Tablespoons (36g) granulated sugar

Preheat oven to 180C degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.

Make the streusel: In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.

Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yoghurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk until combined and little lumps remain. Fold in the strawberries with a wooden spoon or rubber spatula.
Don’t worry if the berries bleed a little – my batter was pink-ish in some spots; it looks pretty when baked.

Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top).
Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.
Bake the muffins for 20-25 minutes at 180C degrees or until a toothpick inserted in the centre comes out clean. Start checking on it from 20 mins. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.

Make-ahead tip: Muffins stay soft, fresh, and moist covered tightly in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and warm to your liking.

Additional Notes:
-You can make the muffins even without the cheese filling or the streusel topping. But those elements just elevate it and bring more flavour, sweetness and moistness to the muffins. 🙂

-You can add some chopped almonds or pecans or walnuts to the streusel topping and they would add a lovely crunch to the moist muffins. Again you’re just taking it next level. 🙂

See you in Zoom!

Before Baking
Freshly Baked Muffins.. delicious!