Strawberry Cheesecake Muffins


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Yes, they aren’t perfect, but what matters is what’s on the inside 😉

This recipe is my mothers and she has been making them for more than 20 years! These muffins are a bit dense, they are best when slightly warm. You can store them in an airtight container for a couple of days, but I wouldn’t recommend more than 3 days. They are perfect for an afternoon tea/coffee.


Cream Cheese Mixture:
125g cream cheese
¼ cup of icing sugar

 Muffin Batter:
2, ½ cups of all-purpose flour
1 tbsp of baking powder
½ tsp of salt
1 egg

1, ¼ cup of milk
½ cup of brown sugar
1 tsp of grated lemon peel
¼ tsp of vanilla extract

¼ cup of strawberry jam

Note: you can use any jam you wish, apricot or peach are very tasty too!)

Suggestion: These are also amazing in the small-sized muffin tins, like teeny tiny “cheesecakes” for tea parties!

For method click HERE.

Ingredientes em Português:

Mistura De Queijo Creme:
125g de queijo creme
¼ copo de açúcar em pó

Massa dos Muffins:
2, ½ copos de farinha
1 colher de sopa de fermento em pó
½ colher de chá de sal
1 ovo

1 ¼ copo de leite
½ copo de açúcar mascavo
1 colher de chá de casca de limão ralada
¼ colher de chá de baunilha

¼ copo de geleia de morango

Copo > 250 mL

Para o método clica AQUI

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