Strawberry Cheesecake Muffins

Wanna whip up a batch together?

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Makes 18-20 | Prep: 20 min | Bake: 20 min | Oven: 400°

INGREDIENTS

For the Batter

• 2 cups all purpose flour

• ½ cup almond flour

• 1 ½ tablespoons poppyseeds

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ cup granulated sugar

• ¼ cup brown sugar

• 2 whole eggs

• ¼ cup neutral oil

• 4 tablespoons melted butter

• ½ cup sour cream

• ½ cup buttermilk

• 1 teaspoon vanilla

• About 2 cups diced strawberries

For the Cream Cheese Filling

• 8 oz cream cheese

• 1 tablespoon sugar

• 1 tablespoon flour

• 1 egg yolk

• 1 teaspoon vanilla

To Finish

• 1-2 tablespoons turbinado or raw sugar

INSTRUCTIONS

Prepare the Muffin Batter
In a large mixing bowl, whisk together the all-purpose flour, almond flour, poppy seeds, baking powder, and baking soda. Set aside.

In another bowl, beat the eggs and both sugars, then add the neutral oil, melted butter, sour cream, buttermilk, and vanilla extract. Mix until smooth. Gradually stir in the dry ingredients until just combined. Gently fold in the diced strawberries.

Prepare the Cream Cheese Filling
In a small bowl, beat together the cream cheese, sugar, flour, egg yolk, and vanilla extract until smooth and creamy. Place all the filling into a piping bag.

Assemble the Muffins
Preheat your oven to 350°F and line a muffin tin with paper liners. Fill each muffin cup about 3/4 with muffin batter. Pipe a generous amount of the cream cheese filling into the center of each muffin, inserting the tip of the piping bag about halfway down into the batter. Sprinkle the tops with raw or turbinado sugar.

Bake the Muffins:
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin (avoiding the cream cheese filling) comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

You can store these in an airtight container for 1-2 days, in the fridge for up to a week, or in the freezer for three weeks.