It’s often said that breakfast is the most important meal of the day yet so many insist on skipping it or ingesting a minimum amount of food so not to collapse later on in the morning.
Toast, cereal, muffins or quick breads accompanied by a bowl of fresh fruit have always been standard breakfast items on our table during the weekdays.
However, weekend breakfasts have always afforded something a little more decadent to be enjoyed at leisure.
Even though the Cinnamon Roll gets high points as part of a weekend breakfast, the next few posts will share more sweet recipes we have enjoyed over the years.
The following recipe is actually a combination of three different recipes plus a few alterations, with delicious results.
As far as I know there is no law against altering or improving existing recipes. After trying out a new recipe as is, the personal or creative touch may just be what’s missing.
Many of my recipes are not exact originals; I welcome the challenge of putting a new twist on any recipe I venture to try out.
Sometimes it’s as easy as adjusting the baking temperature for better results. Increasing or decreasing the measurement of a particular ingredient may also improve the final product as well as the addition of a totally different ingredient.
It may take a few tries before the perfect combination or necessary changes come together but in the end a new recipe has been discovered and it’s all yours…unless you decide to share it!
Chocolate Strawberry Cheesecake Muffins
1 3/4 cups flour
¾ cups granulated sugar
½ cup cocoa
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 egg white (save yolk for cream cheese filling)
1 cup milk at room temperature
1/2 cup melted and cooled butter
- Prepare cream cheese and strawberry fillings.
- Into a bowl sift together flour, cocoa, sugar, baking powder, baking soda and salt.
- Beat together egg, egg white, milk and butter.
- Make a well in the dry ingredients and add milk mixture, stir until just combined.
- Spoon batter into muffin tin wells 1/3 full.
- Place one tablespoon of cream cheese filling into center then place 2 teaspoons of strawberry filling.
- Spoon remaining batter on top but don’t cover the center where the filling is.
- Bake in a preheated 375 degree oven for 20 to 25 minutes.
- Cool muffins in pan for 10 minutes before removing to wire rack to cool completely.
- Makes 12 large muffins.
4 ounces cream cheese (1/2 8 ounce brick)
1 egg yolk
¼ cup sugar
- Soften cream cheese then beat in egg yolk and sugar until light and fluffy.
1 cup chopped fresh or frozen strawberries
4 tablespoons sugar
1 tablespoon corn starch
- Place strawberries into a small sauce pan.
- If using fresh strawberries add 2 tablespoons water to pan.
- Bring strawberries up to a simmer.
- Mix sugar and corn starch together and add to simmering strawberries.
- Stir until thickened. Cool.
Notes, Tips and Suggestions
- Strawberry filling can be substituted with purchased cherry or raspberry pie fillings.
- When adding remaining batter to top of muffin use a piping bag with a large plain tip. This makes it easier not to cover the center filling.
- Before serving, a light sprinkle of icing sugar finishes this muffin off perfectly.
- Make 24 mini muffins instead of the large size, great served at teas or brunches.
- These freeze very well.