STRAWBERRY CHEESE MUFFINS

 This muffin is very delicious, haha, I just finish one of it in less than 5 minutes !!!
Because of the lightly tanginess that comes from both cream cheese and yogurt, you will enjoy each bite of it, and yes you can use other kinds of fruit too ^^.
After my long journey, now I bought a new Headphone, and I spend each night listen to it, it makes me very, very happy. I don't eat much in the evening, but I spend most of my energy playing game (or watching concert, reading manga and etc.) until 2-3 am. everyday,  I really hungry every morning, breakfast is the only one meal that I will eat everything I want. So it's a good idea to eat cheesecake the first thing in the morning, right?
This muffin goes very well with a cup of hot coffee, the richness and the tanginess of the cheese make this muffin very addictive! For the pan, if you use the individual type of the pan, you divide the batter into 10-11 pans instead (or the muffin will overflow ^^").


Recipe: STRAWBERRY CHEESE MUFFINS
สูตรภาษาไทย: มัฟฟินสตรอเบอรี่ชีส

日本語のレシピ：いちご+クリームチーズ マフィン
Youtube: มัฟฟินสตรอเบอรี่ชีส, STRAWBERRY CHEESE MUFFINS, いちご+クリームチーズ マフィン

 STRAWBERRY CHEESE MUFFINS

Makes 9 (7cm muffin pan)

Cream cheese filling
100g ............................ Cream cheese, soft
1/2tsp ........................... Vanilla extract
30g ............................... Icing sugar
40g ............................... Plain yogurt
2tsp .............................. Lemon juice
1.................................... Egg yolk

Muffin batter
1tbsp ............................ Plain yogurt
90ml ............................ Milk
190g ............................. Cake flour
2tsp .............................. Baking powder
95g ............................... Unsalted butter, soft
..................................... Pinch of Salt
90g .............................. Brown sugar
12g .............................. Granulated sugar
1/4tsp .......................... Lemon zest
2 .................................. Eggs
100-120g .................... Strawberries, hulled and cut into small pieces

Preheat an oven to 190C.
Line 9 muffin pans with paper baking cups.

Make the cream cheese filling:
Beat the cream cheese until smooth.
Pour icing sugar, vanilla extract, yogurt, and lemon juice into the bowl and beat until smooth.

 Pour the egg yolk into the bowl and beat until combine.
Set aside while making muffin.

 Make muffin batter:
Mix the yogurt and milk together.
Sift the flour and baking powder together.

 Beat the butter and pinch of salt until smooth.
Pour both kinds of the sugar into the bowl with lemon zest, beat until lighten in colour.

 Pour the eggs into the bowl and beat to combine.

Pour half of the sifted flour mixture into the bowl and whisk to combine.

 Pour the milk mixture into the bowl and beat to combine.

 Pour the rest of the flour into the bowl and fold to combine.

 Divide into the prepared muffin pans, and use the back of the spoon to make a well in a center of each muffin.

 Put 1 tbsp of the cream cheese filling into the well of each muffin, and place strawberry pieces on top.

Bake for 20 minutes or until a toothpick insert into a center come out with few dry crumbs.

STRAWBERRY CHEESE MUFFINS

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