Okay, buckle up, buttercups! Because I’m about to spill the secrets to my absolute *favorite* little treats: Strawberry Cheesecake Muffins! Seriously, these things are like a party in your mouth. I came up with this recipe a few years ago. I wanted a way to combine two of my favorite things – cheesecake and fresh strawberries – in a way that was totally portable and perfect for any occasion. These muffins are SO easy, you’ll be making them every weekend!
Why You’ll Love These Delicious Strawberry Cheesecake Muffins
Listen, if you love strawberries and you love cheesecake, then get ready to fall head-over-heels! These muffins are the answer to all your brunch dreams. Seriously, they’re:
- Quick and easy to whip up (seriously, under an hour!)
- Packed with fresh strawberry flavor in every bite.
- Got that dreamy cheesecake swirl that makes you say “mmmm!”
- Perfect for sharing… or not. (I won’t judge!)
Trust me, you won’t be able to stop at just one!
Ingredients You’ll Need for the Best Strawberry Cheesecake Muffins
Alright, let’s get down to the good stuff – the ingredients! Don’t worry, you probably already have most of these in your kitchen. Here’s what you’ll need to make these amazing Strawberry Cheesecake Muffins:
- 1 ½ cups all-purpose flour (yep, plain ol’ flour is just fine!)
- ½ cup granulated sugar (for that perfect sweetness)
- 2 teaspoons baking powder (the secret to fluffy muffins!)
- ¼ teaspoon salt (don’t skip it, it balances the flavors!)
- ½ cup milk (I usually use 2%, but any kind works)
- ¼ cup vegetable oil (keeps them super moist)
- 1 large egg (helps bind everything together)
- 1 teaspoon vanilla extract (because vanilla makes everything better!)
- 1 cup fresh strawberries, diced (the star of the show!)
- 8 ounces cream cheese, softened (make sure it’s at room temperature!)
- ¼ cup powdered sugar (for that cheesecake filling)
- ½ teaspoon vanilla extract (more vanilla, yay!)
See? Nothing too crazy, promise!
How to Make Perfect Strawberry Cheesecake Muffins Step-by-Step
Okay, now for the fun part: making these amazing muffins! Don’t worry, it’s super simple. Just follow these easy peasy steps, and you’ll be munching on warm, delicious Strawberry Cheesecake Muffins in no time. Ready? Let’s go!
Preparing the Muffin Batter
First things first, preheat your oven to 375°F (190°C) and grab your muffin tin with the liners. Now, in a big bowl, whisk together the flour, sugar, baking powder, and salt. Make sure it’s all nice and mixed together, we want no clumps! In a separate bowl, whisk the milk, oil, egg, and vanilla. Next, pour the wet stuff into the dry, mix it until it *just* comes together. You don’t want to overmix; a few streaks are totally okay. Then, gently fold in your diced strawberries. Careful, you don’t want to mash them!
Creating the Cream Cheese Filling
Get a new bowl, and this is where the magic happens! Beat together your softened cream cheese, powdered sugar, and vanilla extract until it’s smooth and creamy. Make sure your cream cheese is softened, otherwise, you’ll have lumps, and nobody wants a lumpy cheesecake filling! It should be nice and fluffy, like a cloud. Yum! If you want, you can add a tiny pinch of salt to balance the sweetness too. Stir with a spoon to ensure you don’t overmix.
Assembling and Baking the Strawberry Cheesecake Muffins
Okay, time to assemble! Fill each muffin liner about 1/3 full with the muffin batter. Then, add a spoonful of that creamy cheesecake mixture right on top of the batter. You can be generous, I won’t tell! Cover that cheesecake swirl with the rest of the muffin batter. Now, pop those muffins into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Be patient, it’s hard, but let the muffins cool in the tin for a few minutes before moving them to a wire rack. Let them cool completely, and then… enjoy!
Tips for Success: Achieving the Best Strawberry Cheesecake Muffins
Okay, friends, let’s make sure these muffins are PERFECT. First off, fresh strawberries are your best friend! They give the best flavor and juiciness. Make sure you dice them small so you get berries in every bite. I love using a muffin scoop for scooping the batter! It keeps the sizes even, so everyone gets a fair share of muffin-y goodness. Also, be careful not to overmix the batter. Lumpy batter = tender muffins, trust me on this one! And when you take them out of the oven, don’t forget to let them cool for a few minutes before you dig in. They’ll be easier to handle and taste even better!
Ingredient Notes and Potential Substitutions
Okay, let’s talk ingredients! I get questions about these all the time, so here’s the lowdown. Those fresh strawberries? They’re key, but if you’re in a pinch, frozen ones work too. Just make sure you thaw them and drain all the extra liquid so your muffins don’t get soggy.
For the cream cheese, full-fat is my go-to. It gives the best flavor. But if you’re trying to lighten things up, you can totally use reduced-fat. The sugar, you can swap it for something like maple syrup, which will provide a great taste and texture although I don’t recommend for this recipe – stick to granulated and powdered sugar. And lastly, for the oil, any neutral-tasting oil will do, like canola or vegetable oil. Easy, right?
Make-Ahead & Freezer Tips for Your Strawberry Cheesecake Muffins
Okay, so you’re a busy bee? I totally get it! Good news: these Strawberry Cheesecake Muffins are super flexible. If you want to get a head start, you can prep the batter and the cream cheese filling a day ahead. Just store them separately in the fridge, then assemble and bake when you’re ready to get your muffin on.
And guess what? These muffins freeze beautifully! Once they’ve cooled completely, pop them into a freezer bag – I usually freeze them in pairs. They’ll be good for about a month. When you want a muffin, just thaw one out at room temperature or even just warm it up in the microwave. Yum!
Serving Suggestions to Complement Your Strawberry Cheesecake Muffins
So, you’ve got these amazing Strawberry Cheesecake Muffins, but what to serve with them? Well, let me tell you my go-to combo! A big cup of coffee, or a creamy latte. Seriously, the coffee and muffin combo is a match made in breakfast heaven. You could also have a side of fresh fruit, you can’t go wrong with more strawberries, blueberries.
Nutritional Information for Strawberry Cheesecake Muffins
Alright, so, about the nitty-gritty of what’s *in* these muffins… I gotta be upfront: nutrition info can change a TON based on the exact brands and ingredients you use. I’m all about flavor, and let me tell you, it’s worth it! But, you know, for reference, I’ve whipped up some estimated nutritional values. Just keep in mind that these are approximate because I can’t tell *exactly* what everyone is baking with!
So, here’s what you *might* be looking at per muffin (again, estimates!):
- Calories: Around 250
- Sugar: Roughly 20g
- Sodium: About 150mg
- Fat: Around 12g (including about 7g saturated fat)
- Carbohydrates: About 30g
- Fiber: Maybe 1g (more if you use whole wheat flour!)
- Protein: Around 4g
And hey, if you’re really watching your intake, don’t sweat it! These muffins are a treat, so enjoy them in moderation.
Frequently Asked Questions About Strawberry Cheesecake Muffins
Okay, I know you probably have some questions! So, here are some of the most common ones I get about these Strawberry Cheesecake Muffins. Hopefully, this answers everything you were wondering. If not, just ask in the comments – I’m happy to help!
Can I use frozen strawberries?
Absolutely! I get it, sometimes fresh strawberries aren’t easy to find, or maybe you just want to bake these beauties in the off-season. Just make sure to thaw those frozen strawberries completely. Then, drain them REALLY well. Nobody wants a soggy muffin! Pat them dry, if you can. Then, use them the same way you would fresh ones.
How do I store these muffins?
To keep your Strawberry Cheesecake Muffins at their best, store them in an airtight container at room temperature for up to 3 days! You can also pop them in the fridge, but they might dry out a tiny bit faster. Or, of course, you can freeze them for longer storage (see the make-ahead tips above!).
Print
Hot Chocolate Stuffed Sandwich Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Rich chocolate cookies filled with a creamy hot chocolate frosting.
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- For the Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- While the cookies cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Add the cocoa powder and mix until combined.
- Gradually add the powdered sugar, alternating with the milk, until the frosting is smooth and spreadable. Stir in the vanilla extract.
- Once the cookies are completely cool, spread frosting on the flat side of one cookie and top with another cookie to create a sandwich.
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- You can add mini marshmallows to the frosting for a classic hot chocolate touch.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: hot chocolate cookies, chocolate sandwich cookies, stuffed cookies, dessert recipes, holiday cookies, cocoa cookies