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STRAWBERRY CHEESECAKE MUFFINS W/ GRAHAM STREUSEL
By Amber Smith
1 ½ C flour
½ C sugar
2 tsp baking powder
1 tsp cinnamon
¼ tsp salt
½ C milk
½ C melted butter or margarine
1 ½ C fresh strawberries (add later)
½ package cream cheese
¼ C sugar
½ C graham crumbs (or chopped nuts)
½ C brown sugar
¼ C flour
1 tsp cinnamon
2 Tbsp melted butter
Preheat oven to 375F and grease the muffin tins (tip: don’t grease all the way up to the top, just the bottoms and half way up to get really puffy well-shaped muffins). First prepare the Cheesecake Filling by creaming the cheese and then mixing in the sugar and egg well; set aside.
Next make the Graham Streusel. Combine all ingredients and toss with a fork until all the crumbs are moistened and there are some larger clumps the size of small rocks.
Finally prepare the muffins. Combine the dry mix in a bowl; combine the wet mix in another bowl (not fruit) and toss until just combined but there is still some flour mixture showing. Gently fold in the strawberries until distributed (there should still be some dry parts).
To assemble - Drop about a Tbsp of muffin mix into the bottom of the tins. Add a small scoop of cream cheese mixture to the center and top off with more muffin mix (tip: using an ice cream scoop makes nice rounded tops) making sure that the mix covers the cheese mixture. Finally top each muffin off with a Tbsp of streusel and bake for 20-25 minutes (about 23 actually) until a toothpick inserted into the side of the muffin (not the center where the cheesecake is) comes out clean. The master recipe can make 12 normal muffins, but I always make mine a little larger - so really it makes 8 donut shop sized muffins. The recipe doubles like a dream so for a normal family you’ll need just 1 package of cream cheese, some fresh strawberries and a little love to make 16 tasty treats that’ll knock the socks off of any bake-sale or store bought variety muffin, guaranteed!!!
*** Half some of the best looking strawberries and brush them with a little strawberry jam mixed with corn syrup or honey for a the glistening toppers.
Thanks Amber for the recipe!