STRAWBERRY CHEESECAKE MUFFINS II
A moist white cake muffin with a wonderful strawberry cheesecake inside, and a crumb topping with pecans on top.
Provided by Jenny Saunders
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Cream together the cream cheese and confectioners' sugar in a bowl.
- Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
- Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
- Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
- Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.
- Preheat an oven to 375 degrees F (190 degrees C).
- Line 6 extra large muffin cups with paper liners.
- Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
- Fill each prepared muffin cup half full of batter. Reserve remaining batter.
- Divide the cold strawberry preserves evenly over the batter.
- Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.
- Top each muffin cup with remaining batter.
- Sprinkle muffins with the crumb mixture and chopped pecans.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 718 calories, Carbohydrate 86 g, Cholesterol 111.5 mg, Fat 39.3 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 20 g, Sodium 863.1 mg, Sugar 53.8 g
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Xhuljan Breshanaj
[email protected]I'm definitely going to be making these muffins again.
Sibahle Ngubeni
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them.
Ama Nana
[email protected]I've never made cheesecake muffins before, but these were a great first try.
Omama Waheed
[email protected]These muffins were so easy to make and they turned out so well!
farman jabbar
[email protected]I'm not a huge fan of strawberries, but I still enjoyed these muffins.
Aamir Jamali
[email protected]These muffins were a bit too dense for my taste, but they were still good.
Khurram Arain
[email protected]I made these muffins for a bake sale and they sold out in minutes!
Tinbit Elona
[email protected]These muffins were the perfect balance of sweet and tart.
Pakistan Criket
[email protected]I loved the way the strawberries and cheesecake filling swirled together in these muffins.
Bilal salamat
[email protected]The cheesecake filling was a bit too runny for my taste, but the muffins were still delicious.
Lucy Ukpo
[email protected]These muffins were amazing! I will definitely be making them again.
Heather Haynes
[email protected]I followed the recipe exactly and the muffins turned out dry and crumbly. I'm not sure what I did wrong.
Godstime Mejewhue
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
Julia Ana
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
Daniel Chukwuma
[email protected]These muffins were so moist and flavorful. The cheesecake filling was the perfect amount of tanginess.
Adrin Adhikari
[email protected]I've made these muffins several times and they always turn out perfect. They're my go-to recipe for a quick and easy snack.
Hira Yasin
[email protected]These muffins were a hit! They were so easy to make and tasted delicious. I loved the combination of the sweet strawberries and the tangy cheesecake filling.