Looking for a yummy breakfast or afternoon snack? These strawberry cheesecake muffins will be a delicious treat. š
What You'll Need:
- Ā½ cup unsalted butterĀ
- Ā¼ cup cane sugarĀ
- Ā¼ cup coconut sugarĀ
- Ā¼ cup sourdough discardĀ
- 2 eggsĀ
- 1 Ā¾ cup all purpose flourĀ
- 1 tsp baking powderĀ
- 1 tsp baking sodaĀ
- Ā½ tsp saltĀ
- 1 cup freeze dried strawberriesĀ
- 1 cupĀ Evieās Snacks Sweet & Salty PecansĀ
Cheesecake Filling:Ā
- 6 oz cream cheeseĀ
- ā cup powdered sugarĀ
How To Make:
- Preheat your oven to 375Ā°F. Line a muffin tin with paper liners or grease the muffin cups.
- In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter, cane sugar, and coconut sugar together until well combined.
- Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the sourdough discard until fully incorporated.
- Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in the crushed freeze-dried strawberries and chopped pecans until evenly distributed throughout the batter.
- Spoon about 1 tablespoon of the muffin batter into each muffin cup. Add about 1 teaspoon of the cream cheese filling on top of the batter in each cup. Cover the filling with another teaspoon of muffin batter.Ā
- Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Ā
Enjoy!Ā
Recipe was developed by Fidelia Grace -- check out her Instagram page with healthy, homemade recipesĀ HERE.
