Strawberry Cheesecake Muffins

If you’re a fan of both cheesecake and muffins, you’re in for a treat with these Strawberry Cheesecake Muffins. Combining the tangy richness of cream cheese filling with the light, fluffy texture of a muffin and the sweetness of fresh strawberries, these muffins are a perfect addition to any breakfast, brunch, or afternoon snack. With their crumbly topping and creamy center, they taste just like a slice of cheesecake in muffin form — and who wouldn’t love that?

These Strawberry Cheesecake Muffins are incredibly easy to make, require minimal ingredients, and are sure to impress anyone who tries them. Whether you’re baking them for a special occasion, a casual family gathering, or simply because you’re craving something sweet, these muffins are sure to hit the spot.

Why You’ll Love These Strawberry Cheesecake Muffins

• Creamy Cheesecake Filling – A rich and creamy cream cheese center makes these muffins extra indulgent.
• Sweet and Tart Strawberries – Fresh or frozen strawberries add a burst of natural sweetness and a pop of color.
• Crunchy Crumble Topping – The buttery crumble topping adds a delicious crunch, balancing the soft muffin texture perfectly.
• Perfect for Any Occasion – From breakfast to dessert, these muffins are versatile enough to fit any occasion.
• Easy to Make – With simple ingredients and easy-to-follow steps, anyone can create this delectable treat.

Ingredients You’ll Need for the Strawberry Cheesecake Muffins:

For the Muffin Batter:

• Eggs – Provide structure and moisture to the muffin batter.
• Melted Butter – Adds richness and flavor to the muffins.
• Oil – Contributes to the moist texture of the muffins.
• Greek Yogurt/Sour Cream – Adds tanginess and moisture to the muffins while keeping them tender.
• Milk – Helps to create the perfect batter consistency.
• Vanilla Extract – Enhances the overall flavor profile of the muffins.
• All-Purpose Flour – Forms the base of the muffin batter and provides structure.
• Granulated Sugar – Sweetens the muffins to balance the tartness of the strawberries and cream cheese filling.
• Baking Powder – Helps the muffins rise and become light and fluffy.
• Salt – Balances out the sweetness and enhances the flavors.
• Strawberries – The star ingredient! Fresh or frozen strawberries, diced, bring a fresh fruity flavor to each bite.

For the Cream Cheese Filling:

• Cream Cheese – The base of the cream cheese filling, giving it that signature tangy and smooth texture.
• Vanilla Extract – Adds flavor to the filling and complements the strawberries in the muffins.

For the Crumble Topping:

• All-Purpose Flour – The main ingredient for the crumble topping, helping to form a crumbly texture.
• Granulated Sugar – Sweetens the crumble for a delicious contrast to the muffin’s tangy filling.
• Melted Butter – Binds the crumble together, giving it a rich, buttery flavor and texture.

Here are the essential tools you’ll need for making the Strawberry Cheesecake Muffins:

• Mixing Bowls: You’ll need a few mixing bowls in different sizes to combine the dry ingredients and wet ingredients.
• Whisk: A whisk is essential for blending the dry ingredients and whisking the wet ingredients until smooth.
• Electric Mixer: An electric hand mixer or Stand Mixer will help you cream all of the ingredients, ensuring a smooth texture.
• Muffin Pan: A muffin pan is needed to bake the muffins. Make sure it’s well-greased or lined with paper muffin liners.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Cookie Scoop: A cookie scoop helps evenly distribute the batter into the muffin cups, ensuring uniform sizes.
• Cooling Rack: A cooling rack allows the muffins to cool evenly after baking, preventing them from becoming soggy.

Here is the full Recipe:

For the Muffin Batter:

• 2 eggs
• 115g (1/2 cup) melted butter
• 2 tbsp oil
• 80g (1/3 cup) Greek yogurt or sour cream
• 180g (3/4 cup) milk
• 1 tsp vanilla extract
• 300g (2.5 cups) all-purpose flour
• 110g (1/2 cup) granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 200g (about 1 1/2 cups) diced strawberries (fresh or frozen), coated in 2 tbsp flour

For the Cream Cheese Filling:

• 125g (1/2 block) cream cheese, softened
• 2 tsp vanilla extract

For the Crumble Topping:

• 100g (3/4 cup) all-purpose flour
• 80g (1/3 cup + 1 tbsp) granulated sugar
• 60g (1/4 cup) melted butter

Directions:

Preheat the Oven & Prepare the Muffin Tin

Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or lightly grease it.

Mix the Wet Ingredients

In a large mixing bowl, whisk together: 2 eggs, 115g melted butter, 2 tbsp oil, 80g Greek yogurt (or sour cream), 180g milk, 1 tsp vanilla extract, 110g granulated sugar. Mix until smooth and well-combined.

Mix the Dry Ingredients

In a separate bowl, sift together: 300g all-purpose flour, 1 tbsp baking powder and 1/4 tsp salt. Gently add the dry ingredients to the wet mixture and stir until just combined (do not overmix).

Prepare the Strawberries

Dice 200g of fresh or frozen strawberries and toss them in 2 tbsp flour. This helps prevent the strawberries from sinking to the bottom of the muffin. Gently fold the strawberries into the batter.

Prepare the Crumble Topping

In a small bowl, combine: 100g all-purpose flour, 80g granulated sugar and 60g melted butter. Stir until the mixture forms a crumbly texture. Set aside.

Prepare the Cream Cheese Filling

In another bowl, combine: 125g softened cream cheese and 2 tsp vanilla extract. Mix until smooth and creamy.

Assemble the Muffins

Scoop the muffin batter evenly into the 12 muffin cups, filling each about 2/3 full. Spoon about 1-2 teaspoons of the cream cheese filling on top of each muffin, pressing it slightly into the batter. Then, sprinkle a generous amount of the crumble topping over each muffin.

Bake the Muffins

Bake the muffins at 425°F (220°C) for 5 minutes. Then, lower the temperature to 350°F (180°C) and continue baking for 18-20 minutes, or until the crumble is golden brown and a toothpick inserted into the center comes out clean.

Let the Muffins Cool

Once the muffins are done, let them cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them fresh or store in an airtight container for later.

Baking Tips for Perfect Strawberry Cheesecake Muffins

1. Use Fresh Strawberries – Fresh strawberries are ideal, but if you only have frozen strawberries, just be sure to thaw and drain them before adding them to the batter.
2. Don’t Overmix the Batter – Overmixing can result in dense muffins. Stir just until the wet and dry ingredients are incorporated.
3. Cream Cheese Filling – For the best texture, make sure the cream cheese is softened before mixing.
4. Crumble Topping – If you like a bigger crunch, feel free to double the crumble topping for a more substantial crunch on top.
5. Chill the Muffin Batter – If you have time, chill the batter for about 30 minutes before baking to help the muffins rise better and retain a light texture.

How to Store and Freeze Your Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. You can also store them in the fridge to extend their freshness for up to 5 days.

Freezing: If you want to store them for longer, these muffins freeze wonderfully! Just let them cool completely, place them in a freezer-safe bag or container, and store them in the freezer for up to 3 months. To thaw, leave them at room temperature for a couple of hours or microwave them for 20-30 seconds.

More Baking Ideas:

• Pumpkin Spice Pastry – Flaky puff pastry filled with a creamy pumpkin spice filling, perfect for a quick and cozy fall dessert!
• Banana Bread with Chocolate Chips – A moist, flavorful banana bread studded with melty chocolate chips, perfect for any time of year!
• Pumpkin Crumble Muffins -Moist pumpkin muffins topped with a buttery crumble, combining all the best flavors of fall in one delicious bite.
• Mini Apple Pies – Enjoy all the classic flavors of apple pie in these perfectly portioned, bite-sized treats!

Watch the recipe video here. Let’s get to baking! Here is the full recipe: