Strawberry Cheesecake Muffins II

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh strawberries, diced
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup granulated sugar

Directions

1. Preheat oven to 375 degrees F.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time until fully incorporated.
4. Add the vanilla extract and milk and mix until combined.
5. Slowly add the flour mixture to the wet ingredients and mix until just combined.
6. Fold in the diced strawberries.
7. In a small bowl, beat together the cream cheese and 1/4 cup of sugar until light and creamy.
8. Fill the muffin cups halfway with the muffin batter. Place a heaping spoonful of cream cheese filling in the center of each muffin.
9. Top with the remaining muffin batter, covering the cream cheese filling.
10. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
11. Let cool before serving.

Interesting Facts

• Strawberry cheesecake muffins II can be stored in an airtight container in the refrigerator for up to 1 week.
• These muffins make a great grab-and-go breakfast or snack for on the go.
• These muffins can also be served as a delicious dessert.