NEWSFLASH: Toddlers like muffins. Shocking, I know. So recently when I was trying to think of a special breakfast treat for the crew, cake in the form of a muffin seemed like an obvious winner.
And since fruit is good any time of day… and cream cheese is acceptable for breakfast… strawberry cheesecake muffins are clearly a healthy way to start your day. Feel free to nod your head in agreement.
The toughest part of making these muffins was swatting away tiny toddler hands that kept grabbing strawberries off my cutting board.
Nora, I’m looking at you girl.
If you can keep the toddler hands at bay, you should be golden. This recipe is pretty standard. Dry ingredients. Wet ingredients. Dry + wet ingredients. Place in muffin tins with cream cheese layered in the middle. Top with streusel. Bake. And like magic — muffins!
For the sake of research I had one muffin fresh and hot out of the oven and another after it had completely cooled down. Yes, for research.
I’m glad I did, though! While both were tasty, I actually preferred the muffin after it had cooled. This gave the cream cheese filling a chance to harden up a bit (otherwise it was a gooey mess, and not in a desirable way). It was generally just easier to eat after an hour. So that’s my vote.
I suppose my biggest complaint with this recipe is that it makes a measly nine muffins. Nine. Not a standard dozen. Nine. But hey, you know what? I took AP Calculus, I’m sure I can adjust the quantities and make a dozen muffins appear.
Enjoy this springtime treat! If not for yourself, then for all the toddlers who clearly need muffins to survive.
Recipe from Two Peas and Their Pod.