Some time ago, I was going through my freezer and found out, that it still contains some summer berries, like these strawberries. So I told myself that it would be shame not to use them, so I made these strawberry cheesecake muffins. Muffins have a surprise inside, a cheesecake filling. I didn´t use a lot o fit, but you can easily double the amount of the filling, muffins will be even more creamy. Sprinkle them with cinnamon streusel, which only finishes the great taste. They´re a perfect alternative, when you want to combine muffins and cheesecake, but you´re craving for something cake like.
- 100 g cane sugar
- 120 g all purpose flour
- 2 tsp cinnamon
- 120 g butter
- 230 g butter at room temperature
- 200 g sugar
- 4 eggs
- 240 g white yogurt
- 3 tsp vanilla extract
- 440 g all purpose flour
- 2 tsp bicarbonate soda
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 500 g frozen strawberries or fresh
- Mascarpone filling:
- 250 g mascarpone
- 1 egg
- 2 tsp vanilla extract
- 2 tbsp powdered sugar
Streusel: Combine cane sugar with flour and cinnamon. Add butter and mix and ingredients combine.
Muffins: Beat butter with sugar until fluffy using a mixer. Add eggs, yogurt and vanill extract. Beat again.
In the next bowl, toss together flour, baking powder, baking soda, salt and cinnamon.
Combine and mix both mitures together and add chopped strawberries. Mix again.
Mascarpone filling: Mix mascarpone with egg, vanilla extract and sugar.
Put about 1 tablespoon of batter into muffin cup, add 1 teaspoon mascarpone and again ½ up to 1 tablespoon of batter, until about ¾ of muffin cup is filled. Sprinkle with streusel, gently press it down so it will not fall off a muffin during baking.
Bake for about 20 minutes on 180 degrees.
You can prepare more of cheesecake filling