Ingredients

The following ingredients have 4 Servings
  • 2 cups, plus 2 tablespoons flour
  • 2 teaspoons baking powder
  • 1/2 cup sugar (plus two tablespoons)
  • 1 teaspoon salt
  • 1/2 cup unsalted butter (melted)
  • 1 egg (room temperature and beaten)
  • 3/4 cup skim or 1% milk (plus one tablespoon)
  • 2 cups frozen (thawed strawberries, chopped)
  • 6 ounces cream cheese (softened)
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 3 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons white granulated sugar
  • 1/2 cup flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter (cold)

Instruction

  • Preheat oven to 350 degrees. Line 24 muffin tins with fun cupcake liners.
  • Sift together 2 cups flour, baking powder, sugar and salt in a mixing bowl, set aside.
  • In a small bowl, toss together chopped strawberries with 2 tablespoons flour and 2 tablespoons sugar. Set aside.
  • In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend melted butter, milk and egg.
  • Slowly add dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.
  • Fold in strawberries. The batter will marbleize or turn blue if using frozen strawberries. Don't panic.
  • In another small bowl, beat together all ingredients for cheesecake filling. Set aside
  • Use a cheese grater and grate cold butter into a bowl. Add remaining ingredients and mash together using s fork or pastry cutter.
  • Using two spoons, spoon 1 heaping tablespoon of muffin batter in each lined muffin tin. Add a little less than one tablespoon cheesecake mixture to each. Top with more muffin batter until approximately 2/3 full. Sprinkle tops evenly with streusel mixture, pressing it ever so gently down to make it stick.
  • Bake for 25 minutes. Times may vary based on oven and how much you filled those cups (I know a few of you took some chances and filled them to the brim, didn't you??). Muffin tops will spring back to the touch.
  • Remove and allow to cool.
  • If you've tried this recipe, come back and let us know how they are!