Strawberry cream cheese muffins
INGREDIENTS
TOPPING CRUMBLES:
2/3 cup of flour
1/3 cup of sugar
1/4 cup of veg butter/margarine
CREAM CHEESE CORE:
6oz.=150g of vegan cream cheese
3 tbsp of powdered sugar
1 tbsp of vanilla sugar
BATTER:
1 cup of flour
a pinch of salt
1 tsp bak powder
1/4 tsp of bak soda
1/4 cup of oil
1/2 cup of sugar
1 tbsp of vanilla sugar
1/3 cup of veg yogurt
1/2 cup of milk of choice
1 cup of chopped strawberries
GLAZE:
5 tbsp of powdered sugar
1 tbsp of veg cream cheese
1 tbsp of vegan milk
The Perfect Spring Breakfast: Blueberry Cream Cheese Muffins
These streusel-topped blueberry cream cheese muffins are super soft, packed with plump juicy berries, and are filled with a cream cheese surprise.
Recipe:
Ingredients
Muffins
¼ cup vegetable oil (60ml), you may substitute canola oil or other neutral cooking oil
4 Tablespoons unsalted butter melted (57g)
1 cup granulated sugar (200g)
1 large egg + 1 large egg white room temperature preferred
½ cup buttermilk (120ml)
1 ½ teaspoons vanilla extract
1 ¾ cup all-purpose flour (220g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups blueberries (210g) (see note)
Filling
8 oz cream cheese (brick) softened (226g)
⅓ cup granulated sugar (67g)
½ teaspoon vanilla extract
Streusel Topping
¼ cup all-purpose flour
¼ cup brown sugar firmly packed (50g)
⅛ teaspoon salt
2 Tablespoons butter (melted but not too hot)
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Instructions
00:00 Introduction
Muffins
00:27 Preheat oven to 375F (190C) and line a muffin tin with paper liners.
00:31 In a large bowl, stir together oil and butter.
00:51 Add sugar, egg, and egg white and whisk very well until combined.
01:06 Add buttermilk and vanilla extract and whisk to combine.
01:12 In a separate, medium-sized, bowl whisk together flour, cornstarch, baking powder, and salt.
01:29 Add all of the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
01:41 Add blueberries and stir until batter is just combined and blueberries are well incorporated. Set aside while you prepare the filling and topping.
Filling
02:27 Combine softened cream cheese, sugar, and vanilla extract and stir until smooth and well-combined. Set aside.
Streusel
02:57 Whisk together flour, brown sugar, and salt.
03:09 Drizzle in melted butter and use a fork to toss ingredients together until combined, no flour/sugar remains un-moistened by the butter, and mixture is clumpy. Don’t over-mix or the streusel will become like a paste, you want it to be clumpy.
Assembly
03:39 Divide batter into 15 muffin cups, filling each liner ⅔ of the way full.
04:01 Use a spoon to make a crater in the center of each muffin and portion about 2 teaspoons of your cream cheese mixture in the center.
04:15 Top with a heaping spoonful of remaining muffin batter and use a knife to gently swirl together the cream cheese mixture and muffin batter.
04:50 Sprinkle muffins evenly with streusel.
04:59 Transfer to 375F (190C) oven and bake for 25 minutes or muffins are baked through.
05:21 Allow to cool for 10 minutes or so before digging in (the cream cheese filling will be very hot!). Muffins will puff up in the oven, but due to the cream cheese filling they will deflate and maybe even cave in a bit (like a black bottom) as they cool. This is normal!
Notes
Blueberries
You can use frozen (do not thaw) blueberries, but often they leave purple streaks through your batter. Nothing wrong with that, just be aware.
Baking In Two Muffin Tins
This recipe makes 15 muffins. Since most muffins tin hold enough batter for only 12 muffins, you can either discard the excess or bake the remaining 3 muffins after the first 12 bake. The second batch will take less time, start checking at 17 minutes. I don’t recommend over-filling the muffin liners, as the batter tends to spread out and flatten on the top, which makes for unattractive muffins.
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
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Recipe Strawberry Cheesecake Muffins Recipe
Recipe - Strawberry Cheesecake Muffins Recipe
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 almond extract
●1/4 cup strawberry jam
Delicious Strawberry Cheesecake Cupcakes | Cupcake Jemma
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Is there anything lovelier than the sweet smell of strawberries? No!!! While you can make these cupcakes with any kind of berry you like, there is something very special about the strawberry that instantly transports you into that Summer vibe, even when Summer is over!
Recipe...
for the buttery biscuit base...
1/2 packet of Hob Nobs/Digestives/Graham Crackers
45g melted butter
1.5 tbsp Golden Syrup
For the sponge...
125g self raising flour
125g caster sugar
1/4 tsp bicarbonate of soda
125g soft unsalted butter
2 lg eggs
zest of 1 lemon
2 tbsp cream cheese
For the strawberry goo...
1 bag (300/400g) frozen of fresh trimmed strawberries
50-80g sugar
For the cream cheese icing...
100g soft unsalted butter
160g cream cheese
560g icing sugar, sifted
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Strawberry Cheesecake Muffins (with oats!)
Strawberry Cheesecake Muffins
Today I'm going to show you how to make strawberry cream cheese muffins.
These healthy oatmeal muffins are great for on-the-go breakfast.
This recipe uses no butter, no flour, no refined sugar, and still tastes really good.
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This is why you'll love these healthy strawberry muffins:
-They're super easy to make.
-They're really moist and tender inside.
-They make a perfect healthy breakfast.
-They're low in calories.
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STRAWBERRY MUFFINS RECIPE
Ingredients:
2/3 cup cream cheese (150g)
1/4 cup coconut oil (50g)
1/4 cup honey (85g)
2 eggs
1/2 cup milk (120ml)
1 tsp vanilla extract
2.5 cups ground oats (oat flour) (250g)
2 tsp baking powder
3/4 cup chopped strawberries (150g)
Preparation:
In a large bowl, add the room temperature cream cheese, softened or melted coconut oil and honey. Whisk until well combined.
Add the eggs, one at the time and mixing well in-between. Whisk in the milk and vanilla extract.
Add the dry ingredients, ground oats and baking powder, and mix together to combine. Do not over mix the batter.
Chop the strawberries and place on a paper towel for 1 minute to absorb an excess moisture. Add the strawberries and mix just to bring it together.
Line the muffin tin with papers or silicons.
Spoon the batter into the muffin holes, it should be enough for 12 muffins.
Bake at 350°F (180°C) degrees for 20-25 minutes, or until the toothpick comes out almost clean.
Let it cool in the pan for 5 minutes, then transfer to the wire rack and let cool completely.
Enjoy!
Delicious Strawberry Cheesecake Muffins | Breakfast Muffins
These are the perfect flavorful breakfast muffins bursting with strawberries in every bite. Filled with cream cheese makes them taste delicious ! ???? Subscribe to support me @
Ingredients
Butter - 6 tbsp (85 grams)
Cream cheese - 8 tbsp (115 grams)
Granulated Sugar - 1 cup (200 grams)
Lemon zest - 1 tbsp (one lemon)
Salt - 1/2 tsp
Large Eggs - 2
Sour cream - 1/4 cup
Lemon Juice - 2 tsp
Vanilla Extract - 1/2 tsp
All Purpose Flour - 1 & 3/4 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Strawberries , diced - 1 & 1/2 cups (200 grams)
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