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Dairy
Easy
1 Hour, 20 Minutes
Diets 
If you need to choose just one muffin recipe, this is the winner! These soft muffins are filled with a light cheesecake filling and strawberries! A true indulgence.
Yield: 16 muffins
2 eggs
1 stick butter at room temperature
3/4 cup sugar
1/2 cup sour cream
1 tablespoon Gefen Vanilla Sugar
1 and 3/4 cups cake flour
2 teaspoons baking powder
1 8-ounce whipped cream cheese
1 egg yolk
1/4 cup sugar
1 teaspoon Gefen Vanilla Extract
2 cups strawberries, diced
1 and 1/2 tablespoons Gefen Cornstarch
1 and 1/2 tablespoons milk
6 tablespoons sugar
1/2 teaspoon lemon juice
3/4 cup heavy cream
2 ounces whipped cream cheese
1/4 cup Gefen Confectioners’ Sugar
1 tablespoon Gefen Vanilla Sugar
1/2 cup blended strawberries
Combine all the ingredients and mix very well.
Blend all the ingredients together until very smooth.
Mix the cornstarch and milk together until the cornstarch has dissolved.
In a small saucepan over medium heat, warm the strawberries and sugar together until they start to simmer. Add the cornstarch mixture and the rest of the ingredients, allowing it to simmer for five minutes.
Remove from heat and let cool.
Spoon about one tablespoon of muffin batter into lined muffin pans.
Top with one tablespoon of cheesecake filling.
Add the strawberry sauce evenly among all the muffins.
Finish by topping each muffin with a heaping tablespoon of batter.
Bake at 350 degrees Fahrenheit for 25-30 minutes.
Whip the heavy cream with the sugars until stiff.
Add the cream cheese and blended strawberries, mixing lightly until just combined.
Apply the whipped cream topping on top of the muffins.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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These muffins look absolutely heaven!! I just wanna know if this has to be made fresh or it can be made in advance? and should it be stored in the fridge or the freezer?