19/04/2026
Strawberry cheesecake muffins
Cream cheese filling
Cream cheese - 200 grams
Sugar - 40 grams
1 teaspoon of milk
1 teaspoon of vanilla extract
Mix all together and set aside
Muffin batter
Softened butter - 115grams
Sugar - 180 grams
2 Eggs
1 teaspoon of vanilla extract
Zest of 1 lemon
Milk - 2/3 cups
Flour - 325 grams
Baking powder - 1 tablespoon
Salt - 1/2 teaspoon
Diced strawberries - 200grams (Coated with about 2 tablespoons of flour)
Cream together the butter and sugar, crack in the eggs and vanilla extract, mix all together until combined. Add in the lemon zest, milk and the rest of the dry ingredients.
Fold in the strawberries and scoop half of the batter into muffin pans, pipe the cream cheese onto the batter and top of off with the rest of the muffin batter. Spread some crumble on top of the muffins.
Bake at for 25 minutes at 180° Celsius
