Gluten-Free Strawberry Cheesecake Muffins Recipe
These Gluten Free Strawberry Cheesecake Muffins are a delightful combination of tender, fruity muffins with a creamy cheesecake center, perfect for a sweet breakfast or snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Muffins
- Gluten-free all-purpose flour blend: 250g / 1 cup
- Granulated sugar: 150g / ¾ cup
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Eggs: 2 large
- Vegetable oil: 80ml / â…“ cup
- Vanilla extract: 1 teaspoon
- Milk or dairy-free milk alternative: 240ml / 1 cup
Cheesecake Filling
- Cream cheese: 225g / 8 ounces, softened
- Granulated sugar: 50g / ¼ cup
- Egg yolk: 1 large
- Vanilla extract: ½ teaspoon
Topping
- Fresh strawberries: 200g / 1 ½ cups, diced
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Mix dry ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk eggs, oil, vanilla, and milk.
- Combine wet and dry: Combine wet and dry ingredients until just mixed.
- Cheesecake filling: Beat cream cheese and sugar until smooth. Add egg yolk and vanilla.
- Assemble muffins: Spoon 2 tablespoons of batter into each liner, top with cheesecake filling, then strawberries, and finally remaining batter.
- Bake: Bake for 20–25 minutes until a toothpick comes out clean.
- Cool: Cool in tin for 5 minutes before transferring to a wire rack.
Notes
Keywords: gluten free muffins, strawberry cheesecake muffins, gluten free baking, cheesecake muffins, strawberry muffins
