- 1 package (3 ounces) cream cheese, softened
- 1/4 cup confectioners' sugar
- 2-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1-1/4 cups milk
- 1/2 cup packed brown sugar
- 1/3 cup butter, melted
- 1 teaspoon grated lemon peel
- 1/4 teaspoon McCormick® Pure Almond Extract
- 1/4 cup strawberry jam
- Preheat oven to 375°. In a small bowl, beat the cream cheese and confectioners’ sugar until smooth; set aside. In a large bowl, combine the flour, baking powder and salt. In another small bowl, whisk the egg, milk, brown sugar, butter, lemon peel and almond extract. Stir into dry ingredients just until moistened.
- Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter.
- Bake 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Reviews for Strawberry Cheesecake Muffins
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"The muffins had a very good flavor. However, the filling did spill out for me too, which equals a big mess and very ugly muffins. I would probably put a little less muffin mix in the next time, especially on the bottom. And instead of 3 t of baking powder, it would be 2."
"So sorry to say this, but they were very dry and the filling drained out the side of the muffins and made a mess.CA"