Strawberry Cheesecake Streusel Muffins

These Strawberry Cheesecake Streusel Muffins may take a bit of effort and time to create the different layers, but it was a fun morning activity to do with Evan. He loved helping to add each section. Our efforts were rewarded with a delicious strawberry jam-like cheesecake interior and a crisp cinnamon streusel topping. I haven’t tried it yet, but I am sure these would also be delicious with blueberries.

Pile the streusel topping on top. It may seem like too much, but it will spread with baking. Evan added a layer, but it barely shows in the baked muffins. If you make the streusel ahead of time, refrigerate it until ready to use to keep the butter from becoming too soft.

If you don’t use liners in the muffin tins, grease them well with oil to keep the muffins from sticking and falling apart.

Strawberry Cheesecake Streusel Muffins
Adapted from Culinary Couture, from The Recipe Critic, from Squirrel Bakes
12 muffins

Muffins:
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup canola oil
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups finely diced strawberries
Cheesecake Filling:
4 ounces cream cheese, softened
1/3 cup granulated sugar
2 tablespoons beaten egg
1 teaspoon vanilla extract
Cinnamon Streusel:
1/4 cup all purpose flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, frozen

 

Preheat oven to 400 degrees F. Line 12 muffin tins with liners or grease with oil.

In a medium bowl, combine flour, baking powder, and salt.

In a large bowl, beat together milk, canola oil, sugar, egg, and vanilla extract. Gently mix the dry ingredients into the milk mixture until just combined.

In a medium bowl beat together cream cheese, sugar, egg, and vanilla until smooth.

In a small bowl, combine flour, sugar, and cinnamon. Use a pastry blender, forks, or your fingers to cut in butter until crumbly and pieces are small and coarse. Refrigerate until ready to use.

Place 1 tablespoon of batter into each prepared tin. Top with a layer of strawberries, then about 1/2 tablespoon of the cream cheese mixture. Add a layer of streusel, then cover with another tablespoon of batter. Add a few more strawberries and cover with remaining streusel.

Bake in preheated oven until lightly golden and toothpick inserted in center comes out clean, 20-25 minutes. Allow to cool 5 minutes before transferring to wire rack.