Berry Cheesecake Muffins

• portions: 12

Ingrédients

Streusel Crumb Topping:

2/3 C Jules GF Flour

1/3 C Brown Sugar

1/4 C Butter (melted)

1/4 teaspoon of Salt

Muffin:

1 C Jules GF Flour

1/4 teaspoon Salt

1 teaspoon baking powder

1/4 C vegetable oil

1/2 C sugar

1 Egg (large)

1/2 teaspoon Vanilla

1/2 C. Greek Yogurt

1 1/2 C. Diced fresh strawberries

Cream Cheese Filling:

6 oz cream cheese

3 Tablespoons sugar

1 teaspoon vanilla

1 teaspoon cornstarch

Glaze:

3/4 C Powdered Sugar

1 1/2- 21/2 Teaspoons of milk or cream

Instructions

Pre-heat oven to 425º F. Line cupcake pan with paper liners and set aside you will need 12.

Crumb Topping: stir together flour, sugar and salt, add in melted butter and whisk with a fork until coarse crumb forms. Set aside.

Muffins: To make the muffins in a large bowl, stir together flour, baking powder and salt. Set aside.

In a medium bowl whisk together eggs and sugar until combined. Whisk in yogurt, oil and vanilla extract. Fold the wet ingredients into the dry ingredients and mix everything together.

When all mixed together fold in (GENTLY) the fruit.

Cream Cheese Filling:

Assembly:

Add 1 Tablespoon of muffin mixture in each cup. Drop 3/4 Tablespoon of cream cheese mixture in the center, and then cover the cream cheese filling with more muffin mix. Filling each cup 2/3- 3/4 full.

Generously top each muffin with streusel crumbs. Add a few pieces of fruit to the top and gently press the crumbs to stick to the muffin batter.

Place in preheated oven and reduce the temperature to 350º. Bake for 22 minutes. You are looking for a golden top to the streusel, and the center of the muffin to set.

Cool for 10 minutes in the pan, and then transfer to the rack to cool completely.

Glaze:

Stir powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until desired consistency has been reached. Drizzle over muffins and serve.