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Gluten-Free Strawberry Cheesecake Muffins

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Delight in these gluten-free muffins bursting with cheesecake and strawberry flavors, perfect for breakfast or dessert.

Ingredients

Scale
  • 250g / 1 cup gluten-free all-purpose flour blend
  • 150g / ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 80ml / â…“ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 240ml / 1 cup milk or dairy-free milk alternative
  • 225g / 8 ounces cream cheese, softened
  • 50g / ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 200g / 1 ½ cups fresh strawberries, diced

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
  3. In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and milk until smooth.
  4. Add the wet mixture to the dry ingredients and stir gently until just combined.
  5. Beat the softened cream cheese with 50g of granulated sugar until smooth, then mix in the egg yolk and ½ teaspoon vanilla extract.
  6. Spoon 2 tablespoons of muffin batter into each lined cup, add a dollop of cheesecake filling, sprinkle with strawberries, then top with more batter.
  7. Bake for 20-25 minutes until a toothpick comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://tashirecipez.com/gluten-free-strawberry-cheesecake-muffins/

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