Strawberry Cheesecake Graham Cracker Muffins
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1 cup crushed graham crackers
- ¼ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup diced strawberries
Topping Graham Cracker Crumb Topping
- ¼ cup graham cracker crumbs
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter, melted
- ½ teaspoon cinnamon
Cream Cheese Filling
- 4 ounces cream cheese, softened
- ¼ cup sugar
- 2 tablespoon beaten egg
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- 2
To make the crumb topping, combine the graham cracker crumbs, brown sugar, butter and cinnamon; set aside.
- 3
To make the cheesecake filling, whisk together the cream cheese, sugar, egg and vanilla; set aside.
- 4
In a large bowl, combine the flour, graham crackers, sugar, cinnamon, baking powder and salt.
- 5
In a large glass measuring cup or another bowl, whisk together the milk, oil, egg and vanilla.
- 6
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- 7
Scoop a spoonful of batter evenly into the muffin tray. Sprinkle with strawberries and drop 1 tablespoon cheesecake filling. Top with remaining batter to completely cover the filling and more strawberries. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
- 8
Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
- 9
Remove from oven and cool on a wire rack.
