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Strawberry Cheesecake Muffins

100% whole wheat, loaded with strawberries and stuffed with a dollop of creamy cheesecake filling!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast, Muffins, Bread + Scones
Cuisine: American
Keyword: strawberry cheesecake muffins
Servings: 12 servings
Author: Danae Halliday

Ingredients

Cheesecake Filling

  • 2 ounces low fat cream cheese softened
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon almond or vanilla extract, I prefer almond

Muffins

  • 2 cups white whole wheat flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup low fat milk
  • 1 egg
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups diced strawberries
  • Raw sugar for sprinkling on top of the muffins optional

Instructions

  • Preheat oven to 375° F. and line a 12 cup muffin pan with parchment paper liners.
  • In a small bowl whisk together the cheesecake filling until smooth then cover and place it in the refrigerator to firm up while you make the muffins.
  • In a large bowl whisk together the flour, sugar, baking powder, salt and baking soda. In a smaller bowl whisk together the milk, egg, Greek yogurt and extracts. Pour the wet ingredients into the dry and fold together with a rubber spatula until almost combined.
  • Add in the diced strawberries and fold together just until combined.
  • Scoop approximately 1 1/2 tablespoons of the muffin batter into the bottom of the parchment paper liners. Spoon 1/2-1 teaspoon of the cheesecake filling onto the muffin batter, try to get it in the center. Spoon another 1 1/2 tablespoons of the muffin batter on top of the cheesecake filling making sure it is completely covered.
  • Sprinkle the tops of the muffins with raw sugar if desired. Place on the middle rack of the oven and bake for approximately 14-16 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the muffins from the oven and cool on a wire rack.

Notes

The muffins are best eaten the day they are made, but may be frozen for a later date as well.

Nutrition

Calories: 136kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 240mg | Fiber: 2g | Sugar: 12g