http://www.flickr.com/photos/dishingupdelights/5648457977/
Strawberry Cheesecake Muffins
Ingredients
- 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
Directions
- Preheat oven to 375°F. Grease a 12-cup muffin tin or line cups with paper liners.
- In a blender, combine softened cream cheese and powdered sugar, blend for 15 seconds. Scrape into bowl using a rubber spatula and set aside.
- In a large mixing bowl, combine flour, baking powder, and salt. Mix well.
- In a clean blender jar, combine the egg, milk, brown sugar, melted butter, and almond extract. Blend until smooth.
- Pour blended egg mixture into flour mixture and blend, stirring until just barely moistened.
- 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.
- 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.
- Remove from oven, cool in pan for 5 minutes, then turn muffins out onto wire rack to cool. Serve warm or cold.
