Preheat oven to 375 degrees. Prepare large size 12-cup muffin tin, greasing well.
Beat together cream cheese and confectioner's sugar until smooth. Set aside
In a large mixing bowl combine flour, baking powder and salt.
In a separate bowl beat egg, milk, brown sugar and melted butter, lemon zest and vanilla. Stir egg mixture into the dry mixture, and stir just until moistened.
Pour each muffin cup about one-third full of batter, then put 1 scant tablespoon of cream cheese mixture in each cup, then add 1/2 tablespoon of jam. Pour the remaining batter over filling in each cup, distributing evenly.
Bake for 20 minutes, or until muffins test done. Cool in pan 5 minutes, then place on wire rack to cool completely. If not serving right away, store in refrigerator in an air tight container.
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