Description
Delicious gluten-free muffins with a creamy cheesecake filling and sweet strawberry topping.
Ingredients
- 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 / ⅓ cup
- Vanilla extract: 1 teaspoon
- Milk or dairy-free milk alternative: 240ml / 1 cup
- Cream cheese: 225g / 8 ounces, softened
- Granulated sugar: 50g / ¼ cup
- Egg yolk: 1 large
- Vanilla extract: ½ teaspoon
- Fresh strawberries: 200g / 1 ½ cups, diced
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, oil, vanilla, and milk.
- Combine wet and dry ingredients until just mixed.
- Beat cream cheese and sugar until smooth. Add egg yolk and vanilla.
- Spoon 2 tablespoons of batter into each liner, top with cheesecake filling, then strawberries, and finally remaining batter.
- Bake for 20–25 minutes until a toothpick comes out clean.
- Cool in tin for 5 minutes before transferring to a wire rack.
Notes
- Gluten-Free Flour: Use a blend containing xanthan gum.
- Cream Cheese: Ensure it’s softened for a smooth filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: gluten free, strawberry, cheesecake, muffins, dessert, baking, gluten-free muffins, strawberry cheesecake muffins