Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins are a delightful breakfast or snack option that combines moist, tender muffins studded with fresh strawberries with a creamy cheesecake filling and a crunchy cinnamon streusel topping. These muffins offer layers of flavor and texture that make them irresistible for strawberry lovers and cheesecake fans alike.

You’ll love these muffins because they balance the natural sweetness and slight tartness of fresh strawberries with rich, smooth cheesecake and a buttery cinnamon streusel crunch. The yogurt in the batter keeps the muffins tender and moist, while the cream cheese filling adds a luscious creaminess. Baked to perfection, these muffins are perfect for brunch, dessert, or anytime you want a special homemade treat.

Ingredients

Streusel Topping:

• ¼ cup (50g) light brown sugar
• ½ cup (63g) all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ cup (4 tablespoons; 56g) unsalted butter, cold

Muffins:

• ½ cup (8 tablespoons; 113g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• ¼ cup (50g) packed light or dark brown sugar
• 2 large eggs, room temperature
• ½ cup (120g) yogurt
• 2 teaspoons pure vanilla extract
• 1¾ cups (219g) all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1¼ cups (250g) fresh or frozen (do not thaw) chopped strawberries

Cheesecake Filling:

• 6 ounces (170g) full-fat brick cream cheese, softened
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 3 tablespoons (36g) granulated sugar

Instructions

1. Preheat your oven to 425°F (218°C). Prepare two 12-cup muffin pans by spraying them with nonstick spray or lining with cupcake liners. This recipe makes 14 muffins, so you will bake in two batches.
2. Make the streusel topping: In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry knife or fork until the mixture resembles coarse crumbs. Set aside.
3. Prepare the muffins: In a medium bowl, beat the softened butter with a handheld or stand mixer fitted with a paddle attachment on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high until the mixture is light and fluffy, about 2 minutes. Scrape the bowl as needed.
4. Add eggs, yogurt, and vanilla extract and beat on medium speed for 1 minute, then high speed until the batter is combined and uniform. Scrape down the sides again.
5. Combine the dry ingredients (flour, baking soda, baking powder, salt) in a large bowl. Slowly mix the dry ingredients into the wet ingredients until mostly combined with small lumps remaining.
6. Fold the chopped strawberries gently into the batter; expect the batter to have pink streaks from the berries.
7. Prepare the cheesecake filling: Beat the cream cheese until creamy, add egg yolk, vanilla, and sugar, then beat until smooth.
8. Assemble muffins: Spoon 1 tablespoon of muffin batter into each cup, layer with about 1 spoonful of cheesecake filling, then top with another tablespoon or enough batter until the cup is nearly full. Some cheesecake filling may peek out.
9. Sprinkle each muffin with the streusel topping and press it lightly into the batter to adhere.
10. Bake at 425°F (218°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (177°C) and bake for another 18 minutes or until a toothpick inserted into the muffin comes out clean.
11. Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.

My Best Tips for Success

• Cold butter for streusel ensures a crumbly topping.

• Use room temperature ingredients for batter to mix well.

• Don’t overmix the batter to keep muffins tender.

• Fold strawberries gently to prevent excessive color bleeding.

• Bake at high temp initially for rise, then reduce for even baking.

Delicious Variations to Try

• Swap strawberries for blueberries or mixed berries.

• Add lemon zest to the batter or streusel for brightness.

• Use Greek yogurt for a tangier flavor and moist texture.

• Top with a drizzle of honey or glaze for extra sweetness.

• Add a handful of chopped nuts to the streusel for crunch.

Frequently Asked Questions

What type of strawberries should I use?

Fresh or frozen strawberries work well; keep frozen berries unthawed for minimal color bleed.

Can I make these muffins ahead of time?

Yes, prepare batter and filling in advance; assemble and bake when ready.

How should I store leftover muffins?

Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.

Can I freeze these muffins?

Yes, freeze baked muffins wrapped tightly for up to 3 months; thaw before eating.

Can I substitute the cream cheese filling?

You can substitute with mascarpone or ricotta cheese for a different texture.

Strawberry Cheesecake Muffins

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• Author: Emma Hart
• Total Time: 43 minutes
• Yield: 14 muffins 1x
• Diet: Vegetarian

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Description

Soft, moist muffins layered with juicy strawberries, creamy cheesecake filling, and buttery cinnamon streusel topping. The yogurt-based batter keeps them tender and bakery-style.

See also  Caramel Apple Upside Down Cake

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Ingredients

Scale 1x2x3x

Streusel Topping

¼ cup (50 g) light brown sugar

½ cup (63 g) all-purpose flour

1 tsp ground cinnamon

¼ cup (56 g) cold unsalted butter

Muffins

½ cup (113 g) unsalted butter, softened

½ cup (100 g) granulated sugar

¼ cup (50 g) packed light or dark brown sugar

2 large eggs, room temperature

½ cup (120 g) yogurt

2 tsp vanilla extract

1¾ cups (219 g) all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1¼ cups (250 g) chopped strawberries, fresh or frozen (unthawed)

Cheesecake Filling

6 oz (170 g) cream cheese, softened

1 egg yolk

1 tsp vanilla extract

3 tbsp (36 g) granulated sugar

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Instructions

1. Preheat oven: Heat oven to 425°F (218°C). Line muffin pans with 14 liners or grease cups.

2. Make streusel: Combine brown sugar, flour, and cinnamon. Cut cold butter into mixture with a fork or pastry cutter until coarse crumbs form. Refrigerate until needed.

3. Prepare muffin batter: Beat butter until creamy, about 1 minute. Add sugars and beat 2 minutes until light and fluffy. Mix in eggs, yogurt, and vanilla until well combined.

4. Add dry ingredients: In another bowl, combine flour, baking soda, baking powder, and salt. Slowly mix into wet ingredients until combined. Fold in strawberries gently.

5. Make cheesecake filling: Beat cream cheese until smooth. Add egg yolk, vanilla, and sugar, mixing until creamy.

6. Assemble muffins: Fill each cup with 1 tbsp muffin batter, 1 tsp cheesecake filling, then top with additional batter to nearly full. Spoon streusel on top and press lightly to secure.

7. Bake: Bake 5 minutes at 425°F, then lower oven to 350°F (177°C) and continue 18 minutes or until a toothpick inserted in the center comes out clean.

8. Cool: Let muffins cool in pan 10 minutes, then transfer to a rack to cool completely.

Notes

Use cold butter in streusel for crisp texture.

Do not overmix batter for tender muffins.

Bake at high temp first for domed rise.

Keep frozen strawberries unthawed before mixing.

Store chilled if keeping more than 2 days.

• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (1/14 recipe)
• Calories: 265
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg

Keywords: strawberry cheesecake muffins, bakery style muffins, cream cheese filled muffins, streusel topped muffins, strawberry dessert recipe