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Strawberry Cheesecake Muffins

 Strawberry Cheesecake Muffins
My mother-in-law has been a great inspiration to me in the kitchen. These fruity muffins are often part of our Sunday dinner menu. —Iris Linkletter, Summerside, Prince Edward Island
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Strawberry Cheesecake Muffins (continued)

Directions (continued)

  • wire rack. Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 247 calories, 9 g fat (5 g saturated fat), 43 mg cholesterol, 292 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.