Strawberry Cheesecake Sourdough Muffins

Strawberry Cheesecake

Sourdough Muffins

“I was inspired to make these when I saw my extra cream cheese in the refrigerator. I have always loved cheesecake, so why not turn them into a muffin?”

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These muffins were quick and simple. A great way to use up some discard and no bulk ferment time involved. They go together like most any muffin recipe. When filling the muffin cups, only put a little batter in first, then the filling and finally more batter.

Prep Time: 20 min

Cook Time: 28-30 min

Servings: 18 muffins

Ingredients

For the Filling:

• 6 oz cream cheese, softened

• 3 Tbsp powdered sugar

For the Muffins:

• 2 cups all purpose flour

• 1 cup granulated sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 Tbsp corn starch

• zest of half a lemon

• 1 cup Strawberries, dried

• 8 Tbsp butter, melted

• 2 large eggs

• 1/2 cup sourdough starter discard

• 3 Tbsp coconut milk yogurt, plain

• 2 Tbsp lemon juice

• 1 tsp vanilla extract

Preparation Steps

1. Cream Cheese Filling: Place the softened cream cheese and powdered sugar in a bowl and beat until smooth. Transfer to a ziplock or piping bag, and cut the tip. Set aside.

2. Preheat the oven to 350°F (176°C). Line a 12 count amd a six count muffin tin with paper liners or grease generously to prevent sticking.

3. Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the strawberries and toss the mixture to coat. Set aside.

4. Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)

5. Spoon 2 Tbsp of batter in the bottom of each muffin cup. Pipe 2 Tbsp of the cream cheese filling on top of the batter in each muffin tin. Cover with more batter until the muffin cup is 3/4 full. Divide the batter evenly into 18 regular muffins. (Alternatively, you can fill the muffin cups, then use a decorating tip to inject the cream cheese filling into the center.)

6. Bake for 28-30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.

NOTE
Sweet strawberries with creamy cheesecake filling- the perfect sourdough treat!

*This is a Sourdough Living original recipe.

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