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.
Ingredients
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
Instructions
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Preheat oven: Heat oven to 425°F (218°C). Line muffin pans with 14 liners or grease cups.
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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.
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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.
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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.
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Make cheesecake filling: Beat cream cheese until smooth. Add egg yolk, vanilla, and sugar, mixing until creamy.
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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.
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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.
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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