Time 50m Yield 6 Number Of Ingredients 12 Steps:
Cream together the cream cheese and confectioners’ sugar in a bowl. Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer. Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients. Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl. Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture. Preheat an oven to 375 degrees F (190 degrees C). Line 6 extra large muffin cups with paper liners. Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl. Fill each prepared muffin cup half full of batter. Reserve remaining batter. Divide the cold strawberry preserves evenly over the batter. Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves. Top each muffin cup with remaining batter. Sprinkle muffins with the crumb mixture and chopped pecans. Bake in the preheated oven until golden brown, about 25 minutes.
Time 35m Yield 1 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 375°. In a small bowl, beat the cream cheese and confectioners’ sugar until smooth; set aside. In a large bowl, combine the flour, baking powder and salt. In another small bowl, whisk the egg, milk, brown sugar, butter, lemon zest and almond extract. Stir into dry ingredients just until moistened., Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter. , Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Time 40m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Beat together cream cheese and confectioners’ sugar until smooth; set aside. In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened. Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.
Time 1h Number Of Ingredients 19 Steps:
Preheat oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside. In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix until combined and little lumps remain. Fold in the strawberries with a wooden spoon or rubber spatula. Don’t worry if the berries bleed a little - my batter was pink-ish in some spots; it looks pretty when baked. In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined. Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks. Bake the muffins for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, lower the temperature down to 350°F (177°C) and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.
Number Of Ingredients 22 Steps:
- Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside. ~Make the streusel: * In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside. ~Make the muffins: * In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. * Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. * Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. * In a large bowl, toss together the flour, baking soda, baking powder, and salt. * Pour the wet ingredients into the dry ingredients and slowly mix with a whisk until combined and little lumps remain. * Fold in the strawberries with a wooden spoon or rubber spatula. Don’t worry if the berries bleed a little - my batter was pink-ish in some spots; it looks pretty when baked. ~Make the cheesecake filling: * In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. * Add the egg yolk, vanilla extract, and sugar. Beat until combined. * Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. * Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks. * Bake the muffins for 5 minutes at 425F degrees. * Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take. * Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling. ** Muffins stay soft, fresh, and moist covered tightly in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. ** Use your favorite yogurt; I prefer nonfat plain Greek yogurt but regular (not Greek) would be just fine. Try with strawberry flavored, vanilla, low fat, or full fat. Sour cream works as well.
Time 30m Yield 12 muffins, 12 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F Grease 12 muffin cups or line with paper muffin liners. Beat together cream cheese and sugar until smooth, set aside. In a large mixing bowl, combine flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, margarine or butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened. Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.
Time 30m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Heat oven to 375. In a bowl combine cream cheese and icing sugar; beat till smooth. Set aside. In a bowl combine flour, baking powder and salt. in another bowl combine egg, milk, brown sugar, butter, lemon zest, almond extract. Add to flour mixture, stir just till moist. Spoon batter into tins, fill 1/4 full. Add 1 tbsp cream cheese mixture and 1 tbsp jam. Top with remaining batter. Bake 20 minutes till light brown.
Time 45m Yield Makes Muffins Number Of Ingredients 0 Steps:
Preheat the oven to 200oc/Gas 6/fan oven 180oc. Line a muffin tin with 12 paper cases. Sift the flour and baking powder into a large bowl, then stir in the sugar, ornage rind and salt. Beat the eggs and milk together in a jug or bowl, then stir in the butter and gently mix into the dry ingredients to make a loose, slightly lumpy mixture. Do not overmix or the muffins will be tough. Mix together the soft cheese and sugar for the filling. Half-fill the paper cases with the muffin mixture, then push half a strawberry into each. Top with a teaspoon of sweet cheese, then spoon over the remaining muffin mixture to cover and fill the muffin cases. Bake for 15 minutes until well risen and golden on top. Remove from the tin and allow to cool completely on a wire rack.
