Strawberry Cheesecake Muffins II
1 (8 ounce) package cream cheese
⅔ cup confectioners’ sugar
¼ cup strawberry preserves
½ cup dry biscuit mix
2 tablespoons white sugar
2 tablespoons cold butter
2 cups dry biscuit mix
¾ cup white sugar
⅔ cup milk
⅓ cup butter
¼ cup chopped pecans
Cream together the cream cheese and confectioners’ sugar in a bowl.
Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
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.
Preheat an oven to 375 degrees F (190 degrees C).
Line 6 extra large muffin cups with paper liners.
Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
Fill each prepared muffin cup half full of batter. Reserve remaining batter.
Divide the cold strawberry preserves evenly over the batter.
Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves. 1
Top each muffin cup with remaining batter. 1
Sprinkle muffins with the crumb mixture and chopped pecans. 1
Bake in the preheated oven until golden brown, about 25 minutes.
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