Strawberry Cheesecake Streusel Muffins

Strawberry Cheesecake Streusel Muffins are going to get you out of bed in the morning! These strawberry muffins are tender and sweet and full of flavor! Serve these muffins alongside some Perfect Scrambled Eggs, Breakfast Sausage or Baked Bacon and breakfast is going to be divine! Strawberry Cheesecake Streusel Muffins These strawberry streusel muffins are…

Strawberry Cheesecake Streusel Muffins

Strawberry Cheesecake Streusel Muffins are going to get you out of bed in the morning! These strawberry muffins are tender and sweet and full of flavor!

Serve these muffins alongside some Perfect Scrambled Eggs, Breakfast Sausage or Baked Bacon and breakfast is going to be divine!

Strawberry streusel muffins stacked on top of each other.

Strawberry Cheesecake Streusel Muffins

These strawberry streusel muffins are seriously like having cheesecake for breakfast! They are tender, moist, and filled with a luscious creamy filling that is topped with sweet tart berries. If that wasn’t enough for you, then you top them with a crunchy sweet streusel that absolutely makes this muffin! I will admit they seem more like a dessert than a muffin, but no one is judging here. They are called muffins and so we shall serve them as such! Trust me your family will not complain that these are on the table.

These strawberry cheesecake muffins are a great way to use up extra strawberries you might have before they go bad. The muffin batter is super easy to whip up and the cream cheese filling adds that extra bit of tenderness and tang. The strawberries are bright and sweet and the streusel adds a nice bit of crunch. You might just like these better than cheesecake. These may not be the healthiest choice for breakfast, but it is certainly one of the yummiest!

Ingredients for Strawberry Cheesecake Muffins

These take just a bit of time, but they are so worth it! These muffins were perfectly moist and made the perfect breakfast…. or lunch… or possibly even a midnight snack. I may even be eating one right now!

  • All-purpose flour: This is a good basic flour, you can use unbleached flour too.
  • Granulated sugar: Adds a bit of sweetness and browning.
  • Baking powder: The rising agent in the muffins.
  • Salt: Balances the flavors.
  • Egg: Adds moisture and helps the muffins rise.
  • Canola oil: Oil makes sure the muffins are moist.
  • Whole milk: I use whole milk because it creates a rich tender crumb.
  • Vanilla extract: The perfect flavor to go with the strawberries.
  • Strawberries: Cut into small pieces.

Cream Cheese Filling

  • Cream Cheese: Use full-fat cream cheese for the best results. Low fat is ok but do not use nonfat.
  • Granulated sugar: Balances the tang of the cream cheese.
  • Egg: Beat the egg well before adding.
  • Vanilla extract Helps the filling taste its best.

Cinnamon Streusel Ingredients

  • All-purpose flour: This flour works perfectly for the streusel.
  • Granulated sugar: Combines with cinnamon for a perfect touch.
  • Cinnamon: A bit spicy and a bit sweet, you are going to love it with the strawberries.
  • Butter: Do not melt the butter, but do keep it soft.

It is Muffin Time!

Baking with fresh strawberries makes so it’s like you’re biting into a pocket of jam! It is so good!

  1. Prep: Preheat the oven to 400 degrees and line a 12 cup muffin pan with cupcake liners. If you don’t use cupcake liners, make sure to grease the pan so they will come out easily.
  2. Batter: In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt. Set aside. In another bowl, beat the milk, oil, egg, and sugar. Stir the dry ingredients in the milk mixture gently but do not overmix. The batter should be slightly lumpy.
  3. Cheesecake Filling: For the cheesecake mixture beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
  4. Streusel Topping: For the topping, mix together the flour, sugar, and cinnamon. With a fork blend in the butter until it looks like coarse sand.
  5. Layer Muffins: Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. Sprinkle a few pieces of strawberries and then add about ½ tablespoon of the cheesecake mixture. Sprinkle some of the streusel topping onto the cheesecake filling, followed by another layer of the muffin batter. Add a few pieces of strawberries on the top and lastly sprinkle with the cinnamon streusel.
  6. Cook: Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool into the pan for 5 minutes and transfer them to a wire rack.
Four photos with the process of making Strawberry streusel muffins.

Strawberry Cheesecake Muffin Tips

These truly could be the perfect dish! It is a good way to have dessert for breakfast!

  • Room Temperature: Bring the butter, eggs, cream cheese, and even milk at room temperature. The ingredients will blend together better and give you smooth batter instead of lumps. The cream cheese filling will also be smooth and creamy. Ideal for those fresh strawberries.
  • Layering: Layering the batter, strawberries and batter will make sure you get a good pop of strawberry and creamy filling in every bite.
  • Rise: Keep in mind that because of the high dairy and fruit content of these muffins, they will not raise as a regular muffin would.
  • Frozen Strawberries: If you are having a craving and do no have fresh strawberries in the fridge, you can use frozen. Let the strawberries thaw in a colander and let them drain. You do not want excess water in the muffins, that would be bad as you can probably imagine. Try to get as much moisture out of them before adding to the muffins.
  • When they are done: When you lightly touch the middles, they should bounce back. If they stay dented they need a bit more time. If you stick a toothpick in the middle, it should come out dry and clean. No wet batter should be sticking to the toothpick.

Strawberry Cheesecake Streusel Muffins

Make a double batch and save some for later, you’ll be grateful you did!

  • Fridge: Store leftovers in an airtight container or sealed bag in the fridge for 3-4 days. Keeping them in the fridge is best because of the fresh fruit and high dairy content.
  • Freeze: If you make one batch, you might as well double it and enjoy them twice as much. Once the muffins have cooled wrap in plastic wrap and then place in a freezer-safe container or freezer bag. Freeze for up to 3 months. Let them thaw in the fridge overnight or on the counter for a few hours. Once thawed keep in the fridge.
Strawberry streusel muffins cut in half.

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Print

Strawberry Cheesecake Streusel Muffins

Strawberry Cheesecake Streusel Muffins are going to get you out of bed in the morning! These strawberry muffins are tender and sweet and full of flavor!
Course Breakfast
Cuisine American
Keyword Muffin Recipes, strawberry cheesecake muffins, strawberry muffins, streusel muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 286kcal
Author Alyssa Rivers

Ingredients

Strawberry Cheesecake Streusel Muffins

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup canola oil
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups strawberries cut into small pieces

Cream Cheese Filling

  • 4 ounces cream cheese
  • 1/3 cup granulated sugar
  • 2 Tablespoon beaten egg
  • 1 teaspoon vanilla extract

Cinnamon Streusel

  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 3 Tablespoon butter

Instructions

  • Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners. If you don't use cupcake liners, make sure to grease the pan so they will come out easily.
  • In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt. Set aside. In another bowl, beat the milk, oil, egg and sugar. Stir the dry ingredients in the milk mixture gently but do not overmix. The batter should be slightly lumpy.
  • For the cheesecake mixture beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
  • For the topping, mix together the flour, sugar, and cinnamon. With a fork blend in the butter until it looks like coarse sand.
  • Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. Sprinkle a few pieces of strawberries and then add about ½ tablespoon of the cheesecake mixture. Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter. Add a few pieces of strawberries on the top and lastly sprinkle with the cinnamon streusel.
  • Bake for 20-25 minutes or until toothpick inserted comes out clean. Let cool into the pan for 5 minutes and transfer them to a wire rack.

Video

Notes

Updated on May 13, 2021
Originally Posted on April 24, 2013

Nutrition

Calories: 286kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 172mg | Potassium: 192mg | Fiber: 1g | Sugar: 21g | Vitamin A: 282IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 1mg
 

Source : The Recipe Critic More   

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No Bake Pretzel Peanut Butter Bars

These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups! The post No Bake Pretzel Peanut Butter Bars appeared first on Budget Bytes.

No Bake Pretzel Peanut Butter Bars

I’m not sure whether to hug or curse the person who invented no-bake peanut butter bars. This homemade version of a peanut butter cup is so ridiculously simple that you might never buy a packaged peanut butter cup at the store again. Especially since you can stash these in your freezer and just take one out to nibble on every now and then. IT’S JUST TOO EASY.

No-bake peanut butter bars have been around for eons. Well, decades at least. There are a million versions of this recipe out there, but mine have a slightly more even ratio between the chocolate and peanut butter portions, and I like to nestle a little mini-pretzel in the top for a little added crunch.

Oh, and most no-bake peanut butter bar recipes usually specify not to use natural-style peanut butter, but that’s what I use with mine and it works just fine! :)

What Kind of Nut Butter Can I Use?

I used a natural-style peanut butter made with just peanuts and salt for these peanut butter bars. If you’re allergic to peanuts you can use a different type of nut butter, like almond or cashew (although those will be quite a bit more expensive).

Just make sure you choose a nut butter that is quite firm when refrigerated and soft when room temperature. As long as it firms up when refrigerated, it will work for these bars. Oh, and make sure it has at least a little salt and is very well stirred before adding to the recipe. Too much oil and the bars won’t set.

Choose Your Chocolate

This recipe is also fairly flexible when it comes to the type of chocolate used. I used plain old semi-sweet chocolate chips, but you could have a little fun and use dark chocolate, or a different flavored chocolate chip if you’d like.

How to Store Peanut Butter Bars

You’ll want to keep these peanut butter bars refrigerated so they don’t melt. I suggest keeping them in an air-tight container in the refrigerator no longer than a week, or you can freeze them for longer storage (freezer bag, up to three months or so). To thaw, just let them sit out at room temperature for about 10 minutes.

A hand holding one no bake peanut butter bar close to the camera so you can see the side
overhead view of no bake pretzel peanut butter bars lined up in a grid

No Bake Pretzel Peanut Butter Bars

These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups!
Total Cost $3.94 recipe / $0.16 per square
Prep Time 15 minutes
Refrigerate Time 2 hours
Total Time 2 hours 15 minutes
Servings 25 1 square
Calories 187.94kcal
Author Beth – Budget Bytes

Equipment

  • Food Processor
  • Parchment Paper

Ingredients

  • 1 cup graham cracker crumbs (about 8 sheets) $0.38
  • 1/2 cup butter $0.82
  • 1 cup peanut butter (+ 2 Tbsp) $1.38
  • 1 cup powdered sugar $0.07
  • 1.5 cups chocolate chips $1.19
  • 25 mini pretzels $0.10

Instructions

  • If your graham crackers aren't already in crumb form, use a food processor to blitz them into a fine crumb.
  • Place the butter and 1 cup of peanut butter in a bowl. Microwave and stir in 30-second intervals, just until they're warm enough to melt together. Stir until evenly combined. (Reserve the last 2 Tbsp peanut butter for later.)
  • Add the powdered sugar and graham cracker crumbs to the melted peanut butter mixture and stir until evenly combined.
  • Line an 8×8-inch baking dish with parchment paper making sure some of the paper overhangs on the sides so you can lift the bars out of the dish later. Press the peanut butter mixture into the bottom in an even layer.
  • Add the chocolate chips and the last 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir. Continue to microwave and stir in 15 second increments until the chocolate is fully melted and smooth.
  • Pour the melted chocolate over the peanut butter base in the baking dish and spread it smooth. Add the mini pretzels on top in even rows (I did five rows of five across).
  • Refrigerate the peanut butter bars for two hours, or until completely set. Once set, lift the bars out of the dish using the parchment paper. Use a sharp knife to cut them into squares between the pretzels. Enjoy immediately, refrigerate for later, or freeze for long term storage.

Nutrition

Serving: 1square | Calories: 187.94kcal | Carbohydrates: 17.3g | Protein: 3.82g | Fat: 12.94g | Sodium: 108.91mg | Fiber: 1.41g

Love peanut butter and chocolate? Check out my Peanut Butter Fluff Cups or “The One” Chocolate Mug Cake!

overhead view of no bake pretzel peanut butter bars lined up in a grid

How to Make Pretzel Peanut Butter Bars – Step by Step Photos

Graham crackers in a food processor

While you can actually buy graham crackers already in crumb form, it’s going to be less expensive to make crumbs out of whole crackers. You want a very fine and even crumb for this, so a food processor is probably the best option. You need 1 cup of crumbs, which should be about 8 sheets of graham crackers.

Graham cracker crumbs in a food processor

Whiz those graham crackers until they’r every fine and even.

Peanut butter and butter in a bowl

Add 1 cup peanut butter and ½ cup butter (I used salted) to a bowl. Microwave for 30 seconds or just long enough that they’ll melt together. Avoid heating it until it’s piping hot. That will make the later steps more difficult. Stir until the mixture is even and smooth.

Graham cracker crumbs and powdered sugar added to the peanut butter

Add the graham cracker crumbs and 1 cup powdered sugar to the peanut butter mixture.

Peanut butter base mixture in the bowl with a spoon

Stir until it forms an even paste-like mixture.

peanut butter base spread into a parchment lined baking dish

Line an 8×8-inch baking dish with parchment paper so that some of it sticks up the sides (this will help you remove the bars from the dish later). Spread the peanut butter mixture evenly into the bottom of the dish.

Chocolate chips and peanut butter in a bowl

Add 1.5 cups chocolate chips and 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir will. Continue to microwave and stir in 15 second increments until the chocolate is melted and smooth. Avoid over heating the chocolate or it will begin to get grainy.

Melted chocolate being spread over the peanut butter base

Pour the melted chocolate over the peanut butter base and then spread it out until smooth.

Mini pretzels being pressed into the melted chocolate

Press the mini-pretzels into the melted chocolate in rows. I did five rows of five across. Make sure to leave a little space between each because that is where you’ll cut your bars.

No Bake Pretzel Peanut Butter Bars being cut

Refrigerate the peanut butter bars for at least two hours, or until they are solid. Lift them out of the dish using the sides of the parchment paper. Use a sharp knife to cut them into squares between each pretzel.

peanut butter bars in a freezer bag

You can keep your peanut butter bars in the refrigerator for about a week, or freeze them for longer! They thaw pretty quickly at room temperature, so you can get that peanut butter chocolate fix whenever you’d like. ;)

The post No Bake Pretzel Peanut Butter Bars appeared first on Budget Bytes.

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