Ingredients
2cupsall purpose flour
½cupgranulated sugar
2tspbaking powder
½tspsalt
1egg
¼cupcanola oil
1cupwhole milk
1tspvanilla extract
2cupsstrawberries,cut into small pieces
4ozcream cheese
⅓cupgranulated sugar
2tbspegg,beaten
1tspvanilla extract
¼cupall purpose flour
¼cupgranulated sugar
1tspcinnamon
3tbspbutter
Preparation
Preheat oven to 400 degrees F and line a 12 cup muffin pan with cupcake liners.
In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt. Set aside.
In another bowl, beat the milk, oil, egg and sugar. Stir the dry ingredients in the milk mixture gently but do not overmix. The batter should be slightly lumpy.
For the cheesecake mixture, beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
For the topping, mix together the flour, sugar, and cinnamon. With a fork, blend in the butter until it looks like coarse sand.
Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. Sprinkle a few pieces of strawberries and then add about ½ tablespoon of the cheesecake mixture.
Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter. Add a few pieces of strawberries on the top and lastly sprinkle with the cinnamon streusel.
Bake for 20 to 25 minutes or until toothpick inserted comes out clean.
Let cool into the pan for 5 minutes and transfer them to a wire rack.
Serve and enjoy!
