Strawberry Cheesecake Muffins II

A moist white cake muffin with a wonderful strawberry cheesecake inside, and a crumb topping with pecans on top.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 718 Calories

Ingredients

• 1 egg
• 2 tablespoons white sugar
• ¾ cup white sugar
• ¼ cup chopped pecans
• ⅓ cup butter, melted
• 1 (8 ounce) package cream cheese
• ⅔ cup confectioners' sugar
• ⅔ cup milk
• ¼ cup strawberry preserves
• 2 cups dry biscuit mix
• 2 tablespoons cold butter
• ½ cup dry biscuit mix

Recipe Instructions

Step 1

Preheat an oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until golden brown, about 25 minutes.

Step 3

Cream together the cream cheese and confectioners' sugar in a bowl.

Step 4

Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.

Step 5

Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.

Step 6

Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.

Step 7

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.

Step 8

Line 6 extra large muffin cups with paper liners.

Step 9

Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.

Step 10

Fill each prepared muffin cup half full of batter. Reserve remaining batter.

Step 11

Divide the cold strawberry preserves evenly over the batter.

Step 12

Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.

Step 13

Top each muffin cup with remaining batter.

Step 14

Sprinkle muffins with the crumb mixture and chopped pecans.