Strawberry Cheesecake Muffins


  • 1 8 oz package cream cheese, softened to room temperature
  • 1/4 cup powdered sugar
  • 2 1/2 cup all-purpose flour
  • 1  Tbsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 1/4 cup milk
  • 1/2 cup brown sugar
  • 1/3 cup butter, melted
  • 1/4 tsp almond extract
  • 1/4 cup strawberry jam


  1. Preheat oven to 375°F. Grease a 12-cup muffin tin or line cups with paper liners.
  2. In a blender, combine softened cream cheese and powdered sugar, blend for 15 seconds. Scrape into bowl using a rubber spatula and set aside.
  3. In a large mixing bowl, combine flour, baking powder, and salt. Mix well.
  4. In a clean blender jar, combine the egg, milk, brown sugar, melted butter, and almond extract. Blend until smooth.
  5. Pour blended egg mixture into flour mixture and blend, stirring until just barely moistened.
  6. Layer 1/8 cup batter into the first muffin cup (or paper liner), followed by 1 Tbsp of cream cheese mixture, followed by 1 tsp strawberry jam, followed by final 1/8 cup layer of batter. Repeat layering process in each muffin cup. Keep in mind that each cup should be filled no more than approx. 2/3 of the way full.
  7. When each muffin cup has been layered, place muffin pan in oven and bake 15 to 20 minutes or until lightly golden brown and until a toothpick inserted into the center of a cupcake comes out clean.
  8. Remove from oven, cool in pan for 5 minutes, then turn muffins out onto wire rack to cool. Serve warm or cold.

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