Ingredients
2 cups all-purpose flour1 cup crushed graham crackers
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup diced strawberries
For the topping graham cracker crumb topping:
1/4 cup graham cracker crumbs
2 tablespoons brown sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon cinnamon
For the cream cheese filling:
4 ounces cream cheese, softened
1/4 cup sugar
2 tablespoon beaten egg
1 teaspoon vanilla extract
Instructions
Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.To make the crumb topping, combine the graham cracker crumbs, brown sugar, butter and cinnamon; set aside.
To make the cheesecake filling, whisk together the cream cheese, sugar, egg and vanilla; set aside.
In a large bowl, combine the flour, graham crackers, sugar, cinnamon, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together the milk, oil, egg and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop a spoonful of batter evenly into the muffin tray. Sprinkle with strawberries and drop 1 tablespoon cheesecake filling. Top with remaining batter to completely cover the filling and more strawberries. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
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