Strawberry Cheesecake Muffins

30 12
Recipe By
(9) 9 Reviews
Prep Time
Total Time


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Make It

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  • GREASE large muffin tins or line with paper baking cups.
  • BLEND cream cheese and icing sugar until smooth; set aside.
  • COMBINE flour, baking powder and salt in large bowl. Stir in egg, milk, brown sugar, butter, lemon rind and almond extract. Stir just until moistened
  • SPOON half of batter into muffin cups. Top with 1 Tbsp. of cream cheese mixture and 1 tsp. jam. Spoon on remaining muffin batter.
  • BAKE at 375°F for 20 minutes or until tops are firm to the touch. Cool in pan 5 minutes, remove muffins and cool on rack.
  • STORE in airtight container.


  • 12

Nutritional Information

Serving Size 12
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • cdfriesen |

    These got totally cleaned out at a get together with people asking for the recipe. Do put in liners as they are messy otherwise.

  • rosespud |

    I didn't use the almond extract nor the lemon rind, and used raspberry jam instead of strawberry. Since these contain cream cheese, I stored them in the fridge, which gives them the taste and texture of raspberry scones without all of the added fat! These are very delicious and I will definitely make them again.

  • greatandpowerfuloz |

    Quite delicious, but the baking time was a little too long. Next time I will start checking them at 15 minutes, and probably take them out of the oven by 18 minutes.