Fresh Strawberry Cheesecake Muffins

Y'all, fresh strawberry season is HEREEEEE! It's our favorite season because the weather is PERFECT and there is just nothing like freshly picked, juicy strawberries. Especially because I have these two cute little strawberry pickers that make the picking experience SO fun....although somehow I end up doing all the work while they eat their way across the strawberry patch.

If our giant bucket of strawberries make it past the two day mark (which is RARE) we always bake something with them! This week was strawberry cheesecake crumb muffins and they are delightful!

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Ingredients

Muffins:

- 1/2 Cup Sugar

- 1 Flax Egg

- 2tsp Vanilla

- 1/4 Cup Melted Coconut Oil

- 1 Cup Greek Yogurt

- 1/4 Cup Water (or milk)

- 2tsp Baking Powder

- 1/4tsp Salt

- 2 Cups Flour

- 2 Cups Chopped Strawberries

Cheesecake:

- 5oz Softened Cream Cheese

- 1tsp Vanilla

- 1/2 Cup Powdered Sugar

Crumb Topping:

- 1/4 Cup Flour

- 1/8 Cup Granulated Sugar

- 1/8 Cup Brown Sugar

- 1tsp Cinnamon

- 3TBSP Butter

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Directions:

1. Preheat oven to 350 degrees.

2. In a small bowl, make your flax egg and set aside for 5min to form (1TBSP ground flax seed mixed with 2.5 TBSP of water)

3. In a mixing bowl mix water, yogurt, flax egg, melted coconut oil, vanilla and sugar together

4. Add in flour, salt, and baking powder and stir until just mixed; set aside

5. In a separate bowl beat cream cheese, powdered sugar, and vanilla; set aside

6. In the last bowl, mix butter, sugars, flour, and cinnamon with fork until crumbly texture is formed

7. In a greased muffin tin, fill batter halfway up cups saving 1/3 mixture and then add chopped strawberries on top

8. Add a plop of cheesecake filling on top of the strawberries

9. Place a small spoonful of remaining batter on top of the strawberries

10. Add crumbs on top of muffins (press lightly to get crumbs to stick)

11. Bake at 350 degrees for 25-30min or until toothpick comes out clean

12. Enjoy!

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I made this with Greek yogurt which makes our muffins slightly more moist than if you were to substitute it with milk, but you can definitely substitute the yogurt with milk, just omit the water as well.

We love eating these muffins straight out of the pan because the smell alone makes you drool and I'm impatient, but honestly putting them in the refrigerator and eating them cold is even better. And if you want to make it even more magical....fresh whipped cream never hurts!