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–+ servings
Strawberry Cheesecake Graham Cracker Muffins

Strawberry Cheesecake Graham Cracker Muffins

Yield: 12 muffins
5 stars (1 rating)

Ingredients

  • 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

For the topping graham cracker crumb topping

  • ¼ cup graham cracker crumbs
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon cinnamon

For the cream cheese filling

  • 4 ounces cream cheese, softened
  • ¼ cup sugar
  • 2 tablespoon beaten egg
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • To make the crumb topping, combine the graham cracker crumbs, brown sugar, butter and cinnamon; set aside.
  • To make the cheesecake filling, whisk together the cream cheese, sugar, egg and vanilla; set aside.
  • In a large bowl, combine the flour, graham crackers, sugar, cinnamon, baking powder and salt.
  • In a large glass measuring cup or another bowl, whisk together the milk, oil, egg and vanilla.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • 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.
  • Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  • Remove from oven and cool on a wire rack.