A moist white cake muffin with a wonderful strawberry cheesecake inside, and a crumb topping with pecans on top.
Original recipe makes 6 large muffins
Ingredients
1 (8 ounce) package cream cheese
2/3 cup confectioners’ sugar
1/4 cup strawberry preserves
1/2 cup dry biscuit mix
2 tablespoons white sugar
2 tablespoons cold butter
2 cups dry biscuit mix
3/4 cup white sugar
2/3 cup milk
1 egg
1/3 cup butter, melted
1/4 cup chopped pecans
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PREP
25 mins
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COOK
25 mins
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READY IN
50 mins
Directions
- Cream together the cream cheese and confectioners’ sugar in a bowl.
- Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
- Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
- Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
- Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.
- Preheat an oven to 375 degrees F (190 degrees C).
- Line 6 extra large muffin cups with paper liners.
- Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
- Fill each prepared muffin cup half full of batter. Reserve remaining batter.
- Divide the cold strawberry preserves evenly over the batter.
- Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.
- Top each muffin cup with remaining batter.
- Sprinkle muffins with the crumb mixture and chopped pecans.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition
Calories: 718 kcal
Carbohydrates: 86 g
Cholesterol: 116 mg
Fat: 39.3 g
Fiber: 1.3 g
Protein: 8.9 g
Sodium: 863 mg