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Before you jump to Strawberry Cheesecake Muffins recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater
Most of us have a pretty good idea of exactly what healthy eating is: lots of fruits and vegetables and not too much fat and glucose. But in regards to kids, knowing what is healthy is merely the beginning. And even in the event you shop’healthy' it does not indicate your child will willingly eat it.
There’s hope. Children need some extra encouragement and advice alongside a few of those strategies your kid is sure to eat healthy.
Be a gatekeeper.
It is likely the easiest way to get your children to eat healthy is to remove the less-healthy alternatives. Take control on what foods and snack options are in your house. If a child is hungry they will eat it whenever there isn’t another alternative. Perhaps you have heard of a child starving to death because his parents wouldn’t feed him potato chips?
Keep healthy food in sight.
As for those less-than-good-for-you foods, maintain them high cabinets and from your kid’s reach. Organize your fridge and cabinets to ensure healthy foods are the primary foods you see. If you decide to have some unhealthy choices in the house keep them from sight and also you and your kids will be much less inclined to select them as an option.
Make healthy meals convenient.
Wholesome foods, especially fruits and vegetables need little preparation that’s very good for your’starving' child and you. You may not be aware of how many more fruits and vegetables your kid will consume only by having them visible and easy to grab.
Make learning about food fun.
Taking some of the mystery from where foods come from can work wonders for some selective eaters. Plant a vegetable garden for a family project and put your child responsible for watering and picking the ripe vegetables. Children that are involved are far more inclined to be a willing player during the eating process.
Keep an eye on Portion sizes.
Parents frequently stress how much their children should be eating. Whether you’re trying to acquire a particular eater to take a bite of any green or restrict the sum of dessert that your sweet-toothed kid needs watching portions is necessary. Knowing the extent of a healthy portion will provide you some needed perspective. You may use the USDA’s Guidelines for Healthy Eating to find out about just what a healthy part is.
Remember that eating meals together is not just a great way to grab in your household’s day it is also the ideal time to role-model healthy eating habits. Kids learn by watching their parents…That’s food for thought!
We hope you got benefit from reading it, now let’s go back to strawberry cheesecake muffins recipe. You can have strawberry cheesecake muffins using 22 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Strawberry Cheesecake Muffins:
- Provide Streusel Topping :
- Prepare 1/4 cup brown sugar
- Provide 1/2 cup all purpose flour
- Get 1 tsp. ground cinnamon
- Get 1/4 cup unsalted butter, cold and cut into small pieces
- You need Muffin Batter :
- Take 1/2 cup unsalted butter, softened to room temperature
- Use 1/2 cup granulated sugar
- You need 1/4 cup brown sugar
- You need 2 large eggs, at room temperature
- Provide 1/2 cup plain yogurt or sour cream, at room temperature
- Take 2 tsp. vanilla extract
- Take 1 3/4 cups all purpose flour
- Prepare 1 tsp. baking soda
- Use 1 tsp. baking powder
- Provide 1/2 tsp. salt
- Prepare 1 1/4 cup fresh or frozen chopped strawberries (if using frozen, do not thaw)
- You need Cheesecake Filling :
- You need 6 oz. cream cheese, softened to room temperature
- Prepare 1 large egg yolk, at room temperature
- Prepare 1 tsp. vanilla extract
- Use 3 tbsp. granulated sugar
Steps to make Strawberry Cheesecake Muffins:
- Preheat the oven to 425°F. Prepare a muffin pan by either lining it with cupcake liners or spraying the tins with non-stick cooking spray. Set aside.
- Make the streusel : In a small bowl, toss together the brown sugar, flour and cinnamon. Cut in the butter using a pastry knife or by mixing with a fork until the mix resembles coarse crumbs. Set it aside.
- Start the muffins by beating the butter in a medium bowl using a hand held mixer or a stand mixer fitted with a paddle attachment. Beat for 1 minute, until smooth and creamy, then add the sugars and beat until all creamed together. Add the eggs, yogurt (or sour cream) and vanilla extract. Mix until completely combined. Scrape down the sides of the bowl as needed.
- In a separate large bowl, whisk together the flour, baking soda, baking powder and salt. Then pour the wet ingredients into the dry and whisk together until combined and little lumps remain. Then use a wooden spoon or a rubber spatula to fold in the strawberries. The berries may bleed a little, creating a pink-ish batter.
- Make the cheesecake filling by beating the cream cheese in a medium bowl using either a hand held mixer or a stand mixer fitted with a paddle attachment until creamy. Then, beat in the egg yolk, vanilla extract and sugar until combined.
- Spoon about 1 tbsp. of muffin batter into the bottom of the muffin tins, then 1 spoonful of cheesecake batter, then more muffin batter, filling them up to the top. It's ok if some cheesecake mixture is showing through in some spots. Sprinkle each muffin with streusel and press it down gently so it sticks.
- Bake the muffins for 5 minutes at 425°F, then, keeping the muffins in the oven, lower the temperature down to 350°F and bake for an additional about 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer them to a wire rack to cool completely. Store covered in the fridge for up to 5 days. Muffins can also be frozen for up to 2 months. Just thaw in the fridge overnight.
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