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Strawberry Cheesecake Graham Cracker Muffins
5 from 3 votes

Strawberry Cheesecake Graham Cracker Muffins

A simple and flavorful recipe that's sure to be a favorite.

Servings: 12 muffins
Course: Breakfast

Ingredients

  • 2 cups all-purpose flour
  • 1 cup graham cracker crushed
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ⅓ cup canola oil
  • 1 egg large
  • 1 teaspoon vanilla extract
  • ½ cup strawberry diced
For the topping graham cracker crumb topping
  • ¼ cup graham cracker crumbs
  • 2 tablespoons brown sugar
  • 1 tablespoon butter melted, unsalted
  • ½ teaspoon cinnamon
For the cream cheese filling
  • 4 ounces cream cheese softened
  • ¼ cup sugar
  • 2 tablespoon egg beaten
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  2. To make the crumb topping, combine the graham cracker crumbs, brown sugar, butter and cinnamon; set aside.
  3. To make the cheesecake filling, whisk together the cream cheese, sugar, egg and vanilla; set aside.
  4. In a large bowl, combine the flour, graham crackers, sugar, cinnamon, baking powder and salt.
  5. In a large glass measuring cup or another bowl, whisk together the milk, oil, egg and vanilla.
  6. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  7. Scoop a spoonful of batter evenly into the muffin tray. Sprinkle with strawberries and drop 1 tablespoon cheesecake filling. Top with remaining batter to completely cover the filling and more strawberries. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
  8. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  9. Remove from oven and cool on a wire rack.