Strawberry Cheesecake Muffins

Did you think I disappeared? Was abducted by aliens seeking Earthling recipes? Tried a new cooking technique and sent my kitchen up in flames? {Did you even notice I was gone??}

Nope. I'm still here! The truth is that a jam-packed schedule combined with some tummy troubles and a few big baking projects have contributed to the lull in posting and a very boring social media feed. I mean, who's up for pictures of a sickly, frazzled baker?

While some couch time and a break from posting was exactly what I needed, I figured I'd spare you and wait until I had something a bit more fun to share. You're welcome. :)

Grocery shopping after a bout of not feeling like eating anything is like walking through a candy store after a few weeks of sugar deprivation. Suddenly, everything calls out to you and beckons to be placed in your shopping cart. Shiny, colorful and particularly fragrant things stand out above all.

So, strawberries. Three for $5 strawberries, to be exact. Plump, vibrant red and as potent to the senses as those scratch-and-sniff stickers you couldn't resist as a kid. {Or, in my case, even as an adult. I'm not gonna lie. The teacher in me still lives when it comes to stickers & office supplies.}

In restocking my fridge after my trip to the store, I became sheepishly aware that I had *maybe* gone a little overboard with the strawberries. Especially because there are only two of us and strawberries are infamous for going all fuzzy before you can say "shortcake."

With strawberry season peaking in the springtime, this is the perfect time to stock up and use them in just about everything!

Sometimes I'll have an idea for a recipe and Google it to see if anyone else has come up with the same thing. Most of the time, it's been done in one way or another. Many times, I start off with someone else's recipe as a jumping off point, and heavily adapt it to suit my taste. But when I Googled "Strawberry Cheesecake Muffins" and came across this streuseled version from The Recipe Critic, I knew there wasn't much I would change {except for the streusel}.

Tender vanilla-scented muffins are speckled with bright bits of ripe strawberry, and a surprise layer of cheesecakey yumminess. Together, they make such a perfect, springy combo. I added an extra flourish of additional cheesecake batter at the top of the muffins, and finished them off with a little sparkling sugar.

Are there there any springtime fruits or veggies that make you fall all over yourself at the grocery store? {Or am I the only crazy chick with 10 pints of strawberries in her basket?} ;)

Strawberry Cheesecake Muffins
Slightly adapted from The Recipe Critic

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 egg
1/2 cup sugar
1/4 cup canola or vegetable oil
1 cup milk of your choice
1 teaspoon vanilla extract
1 1/2 cups chopped strawberries

For "cheesecake" filling:

4 oz. {half a block} of cream cheese
1/3 cup sugar
2 tablespoons of beaten egg
1 teaspoon vanilla extract
{Optional} Coarse or sanding sugar for topping

Beat together all ingredients until smooth. Set aside until ready to use or transfer to a zip top bag for easy pouring.

1. Preheat the oven to 350 degrees. Prepare a muffin tin with liners. Set aside.

2. In a medium bowl, combine flour, baking powder & salt.

3. In a separate bowl, whisk together egg, sugar, oil, milk and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just incorporated into a batter {try not to overstir}.

4.  Fill each muffin liner with about a tablespoon of batter. Sprinkle a few strawberry bits over top of the batter, then top with about a tablespoon of cheesecake mixture.* Top with another tablespoon of muffin batter & a few more strawberry bits. {At this point, I had cheesecake batter left over so I drizzled a tiny bit on top & swirled it in with a toothpick. This is optional. The cupcake liners will be pretty full, so just be careful not to add too much.}

5. Bake muffins for 20 to 25 minutes, checking for doneness by inserting a toothpick into the center and making sure it comes out clean or with moist crumbs.

6. Remove from oven and cool for 5 minutes before placing on a cooling rack. Sprinkle with coarse sugar if desired.