Description
Soft and creamy gluten free strawberry cheesecake muffins with sweet cream cheese swirl and juicy strawberries.
Ingredients
1 cup gluten-free 1:1 flour blend
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1/2 tsp vanilla extract
1/4 cup milk or yogurt
1/2 cup chopped strawberries
1 tsp baking powder
1/4 tsp salt
Filling:
4 oz cream cheese, softened
2 tbsp sugar
1/4 tsp vanilla
Instructions
1. Preheat oven to 350°F (175°C). Line muffin tin.
2. Cream butter and sugar until fluffy. Add eggs and vanilla.
3. Fold in gluten-free flour, baking powder, salt, and milk/yogurt.
4. Mix filling: cream cheese, sugar, and vanilla in small bowl.
5. Spoon batter into muffin cups 3/4 full. Add 1 tsp filling to each center.
6. Top with chopped strawberries. Lightly swirl cream cheese.
7. Bake for 22–25 minutes until tops are golden and set.
8. Cool on wire rack. Serve warm or store airtight.
Notes
Use room-temperature ingredients for better texture.
Substitute yogurt with dairy-free options if needed.
Toss strawberries in a little flour to prevent sinking.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg
Keywords: gluten free strawberry cheesecake muffins, gluten free dessert, easy gluten free baking