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Preheat oven to 350 degrees. Line 24 muffin tins with fun cupcake liners.
Sift together 2 cups flour, baking powder, sugar and salt in a mixing bowl, set aside.
In a small bowl, toss together chopped strawberries with 2 tablespoons flour and 2 tablespoons sugar. Set aside.
In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend melted butter, milk and egg.
Slowly add dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.
Fold in strawberries. The batter will marbleize or turn blue if using frozen strawberries. Don't panic.
In another small bowl, beat together all ingredients for cheesecake filling. Set aside
Use a cheese grater and grate cold butter into a bowl. Add remaining ingredients and mash together using s fork or pastry cutter.
Using two spoons, spoon 1 heaping tablespoon of muffin batter in each lined muffin tin. Add a little less than one tablespoon cheesecake mixture to each. Top with more muffin batter until approximately 2/3 full. Sprinkle tops evenly with streusel mixture, pressing it ever so gently down to make it stick.
Bake for 25 minutes. Times may vary based on oven and how much you filled those cups (I know a few of you took some chances and filled them to the brim, didn't you??). Muffin tops will spring back to the touch.
Remove and allow to cool.
If you've tried this recipe, come back and let us know how they are!