Strawberry Cheesecake Muffins.

Soft strawberry studded muffins layered with a light cheesecake filling and topped with brown sugar streusel. A necessary indulgence any morning of the week.

These Strawberry Cheesecake Muffins are filled to the brim with strawberries and topped with a delicious streusel topping. The cheesecake filling is the best part!

I’ve been craving strawberries like nobody’s business lately. I’m probably just craving fresh fruit in general since I’m constantly surrounded by this. Not that I’m complaining. I made a strawberry smoothie 3 days in a row and when Sunday morning rolled around, these strawberry cheesecake muffins came to life.

They’re bright and cheery, packed with berries, help beat the winter blues, and the best part? There’s a cheesecake surprise inside.

I firmly believe there should be a cheesecake surprise inside all muffins.

These Strawberry Cheesecake Muffins are filled to the brim with strawberries and topped with a delicious streusel topping. The cheesecake filling is the best part!

Today’s strawberry muffins are a mix of my favorite fall muffins and these blueberry streusel muffins. Two personal and reader favorites. The recipe idea came to me not only from my strawberry craving but for the abundance of cream cheese in my refrigerator. At one time, I counted 12 packs of cream cheese. Yes, it’s ridiculous. I’ve been testing a candy bar cheesecake recipe for my next cookbook. Back to muffins. There are three parts:

Buttery strawberry muffins
 Cheesecake filling
Easy brown sugar streusel

Let me begin with the muffins themselves.

The muffin batter is almost identical to my blueberry muffin batter. It begins with creamed butter and sugar which gives the muffins a soft, cake-like texture similar to cupcakes. So, you’ll be eating strawberries ‘n cream cupcakes for breakfast. I love that about this muffin recipe.

The eggs provide structure and richness. Lately, I’ve been baking with Eggland’s Best eggs exclusively. Sure, I baked with them before whenever I saw them on sale but once I learned about their superior nutrition (more omega-3’s!), they are all I use. The yogurt packs some serious moisture into each muffin. I like to use nonfat plain Greek yogurt, but vanilla or strawberry flavored would be just as tasty here. Also lending to the muffin’s moist texture? The plethora of strawberries. Strawberries are so juicy that I leave out the milk entirely from the muffin batter. Typically, milk is used to lighten up muffin batter; these muffins are a little dense without it. However, the wet strawberries give off enough liquid that adding milk would just be overkill to the fragile batter.

These Strawberry Cheesecake Muffins are filled to the brim with strawberries and topped with a delicious streusel topping. The cheesecake filling is the best part!

Next up? The cheesecake filling. It’s so, so good. You only need 4 ingredients. Make sure you don’t leave out the egg yolk. The egg yolk is what makes the filling resemble light and fluffy cheesecake. Without it, these would just be cream cheese filled muffins. Which is fine if that’s what you prefer. In my opinion, the cheesecake filling is tastier.

Just like my pumpkin version, you’ll layer the muffin batter and the cheesecake filling into the muffin liners. 1 layer muffin batter, 1 layer cheesecake, 1 layer muffin batter. It’s ok if some of your cheesecake filling is visible on the top or on the sides. In fact, I always make sure there is some filling peeking out. That’s how you get pretty cheesecake swirls on top and showing on the sides. Muffin prettiness is important to this baker.

Strawberry Cheesecake Muffins by

Finally? The streusel. The streusel is simple: brown sugar, flour, cinnamon, and cold butter that you will cut into the rest of the streusel ingredients. Sprinkle this onto the tops of the muffins before baking.

My number #1 streusel tip: gently press streusel down into the batter so it won’t fall off the sides as the muffins are rising. A lot of perfectly tasty streusel is wasted that way!

Like I do for most of my muffin recipes, you’ll bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. If you’re new around here, let me explain why I do this. This initial high temperature will quickly lift the muffin tops, then the centers will bake during the lower temperature bake time. Please note that because of the heavy cheesecake filling, these muffins won’t be as sky-high as most of my muffin recipes.

These Strawberry Cheesecake Muffins are filled to the brim with strawberries and topped with a delicious streusel topping. The cheesecake filling is the best part!

Let’s not forget what I said above about these muffins. Totally worth repeating. It’s like eating strawberries ‘n cream cupcakes for breakfast. 

It looks like a ton of ingredients. But good news: most of them are repeated throughout each layer. Start baking!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Strawberry Cheesecake Muffins

Yield: 14 muffins

Prep Time: 25 minutes

Total Time: 50 minutes, plus cooling

Print Recipe

Soft strawberry studded muffins layered with a light cheesecake filling and topped with brown sugar streusel. A necessary indulgence any morning of the week.



  • 1/4 cup (50g) light brown sugar
  • 1/2 cup (62g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, cold


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 large Eggland's Best eggs, room temperature preferred
  • 1/2 cup (120g) yogurt1
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/4 cups (250g) fresh or frozen (do not thaw) chopped strawberries

Cheesecake Filling

  • 6 ounces (168g) cream cheese, softened to room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3 Tablespoons (36g) granulated sugar


  1. Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.
  2. Make the streusel: In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
  3. Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
  4. In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk until combined and little lumps remain. Fold in the strawberries with a wooden spoon or rubber spatula. Don't worry if the berries bleed a little - my batter was pink-ish in some spots; it looks pretty when baked.
  5. Make the cheesecake filling: In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
  6. Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another Tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Yes, you will fill the muffin cups to the very top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.
  7. Bake the muffins for 5 minutes at 425F degrees. Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-24 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat. They are very moist from the cheesecake filling.
  8. Make ahead tip: Muffins stay soft, fresh, and moist covered tightly in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and warm to your liking.

Additional Notes:

  1. Use your favorite yogurt; I prefer nonfat plain Greek yogurt but regular (not Greek) would be just fine. Try with strawberry flavored, vanilla, low fat, or full fat. Sour cream works as well.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Strawberries ‘n Cream Crumb Cake next!

Glazed Strawberry Crumb Cake


And these Strawberry Scones

Strawberry Lemon Poppy Seed Scones

See more strawberry recipes.


106 Responses to “Strawberry Cheesecake Muffins.”

  1. #
    Shelby @ Go Eat and Repeatposted January 31, 2015 at 11:09 am

    I love mixing and matching my recipes too. Sounds like these muffins will be quite tasty.


  2. #
    Tessaposted January 31, 2015 at 4:59 pm

    These look SO GOOD! Cheesecake is my favourite and muffins are my favourite and this combines them. I just need to try this!


  3. #
    Bradyposted January 31, 2015 at 6:08 pm

    Oh do I wish I had some strawberries laying around….dang! I was just wondering what to do with some cream cheese i had in the ‘fridge….Will put them on the list, these are a must!!!


  4. #
    Julie @ Tastes of Lizzy Tposted January 31, 2015 at 6:24 pm

    I am so craving strawberries today and you came through for me! 🙂 Gorgeous as always!


  5. #
    Katrinaposted January 31, 2015 at 9:35 pm

    If you get a chance, you should take a look at this month’s issue of Cook’s Illustrated. There’s a very interesting article about cheesecake and how the old recipe called for a hot oven to start and then you drop the temperature so the middle sets and it doesn’t burn. However, they found that new ovens are so well insulated raising and dropping the temperature time can very widely, so they changed the way the cook it, starting with the low temp first.

    And, thank you for all the great recipes! You’ve got me hooked on smoothies!


    • Sallyreplied on January 31st, 2015 at 9:54 pm

      Very interesting Katrina! Thanks– I’ll look out for this article.


  6. #
    Elizabethposted January 31, 2015 at 11:33 pm

    I just made your Strawberries and Cream Coffee Cake and I am soo excited to try these! The cake is incredible, but this miniaturized portable version will be perfect to take to class! Cake in disguise..(;


  7. #
    DRAMAposted January 31, 2015 at 11:43 pm

    Aww, strawberries! Looks so delicious!

    xo, Drama


  8. #
    Lilyposted February 1, 2015 at 8:53 am

    Tried baking these today and they turned out perfect! My folks love them soooo much! They were really surprised at what’s in the middle – the cheesecake filling! Thanks Sally for this recipe! Can’t wait for more! 🙂


  9. #
    Nancyposted February 1, 2015 at 11:33 am

    This recipe looks delicious! I also think your blog looks great! Wondering what kind of camera you use to take your photos?
    Thank you!


    • Sallyreplied on February 1st, 2015 at 4:49 pm

      Thanks! Canon 5D Mark iii


  10. #
    Joyposted February 1, 2015 at 8:52 pm

    I read thru the comments and didn’t see where anyone that commented has made them. I ended up with 18 muffins-and not small ones they were all the way to the top. In fact they all ended up over the paper liners. They look nothing like the ones you made, were dark at the 20 minute mark, but I had to keep them in the oven because the “toothpick” tester indicated they were not done. I do not think my oven is the problem because I have had no issues in baking before. These are pretty labor intensive and I was wondering if you had any idea of what could have gone wrong. Because of the time and effort involved I am hesitant to make them again, and strawberry muffins are my favorite. I am an experienced baker and followed your directions to the “T”. Any help would be appreciated. Thanks.


    • Sallyreplied on February 1st, 2015 at 8:58 pm

      Hi Joy! I’ve heard from a few readers who have made them over the weekend. I’m unsure what the issue is here and why they baked so unevenly in your oven. I suggest you try rotating the pan during bake time and you could skip the high/low temperature trick if you prefer and bake them all through at 350F.


  11. #
    A Taste Of Madnessposted February 1, 2015 at 9:51 pm

    12 packs of cream cheese??? Wow, I would need a recipe to use it up too! But this looks so good. I need to make this soon!


  12. #
    Michelleposted February 2, 2015 at 12:09 pm

    How about turning this into a loaf/cake? Thoughts?


  13. #
    Laurie Jposted February 4, 2015 at 7:55 pm

    I made this for a morning work potluck-almost caused a riot! Everyone loved them-turned out perfect and made 14 large muffins just as recipe instructed. Thanks! have enjoyed every recipe of yours that I have tried. Gave your cookbook for Christmas as gifts and several friends made recipes for our superbowl party from your book. ps It was 80 degrees last weekend here in sunny California.


  14. #
    Sherryposted February 6, 2015 at 5:58 pm

    Can I sub sour cream for the yogurt ?? Just got home from the store NOT going back tonight!!,


    • Sallyreplied on February 6th, 2015 at 7:15 pm



      • Marthareplied on February 11th, 2015 at 2:43 pm

        I only have whole milk plain Greek yogurt, would that work?

  15. #
    Sherryposted February 6, 2015 at 10:22 pm

    Mine are in the oven!! I do not have a free standing mixer. It was time consuming, but so anxious to have one. Strawberry scones are another day. Had to use sour cream, no yogurt on hand, praying!!, will let you know!,


  16. #
    Sherryposted February 6, 2015 at 11:11 pm

    They are to die for!!! The sour cream worked, thank goodness!!! I guess I will make them again, this summer. When I do some picking, for jam!!!! May freeze some to just to have them later, not sharing!!!


  17. #
    Janiceposted February 7, 2015 at 2:19 pm

    Wow Sally I made the Strawberry muffins had fun making them and my family loved them made them the other day and they ate them gone. Thanks for the great recipe.. happy Weekend with Love Janice


  18. #
    Traceyposted February 9, 2015 at 6:59 pm

    WOW!!! THIS IS A KEEPER…its been 2 days since i made these the weekend and they are still moist and absolutely delicious. i imagined the streusel would make it too sweet, but oh my was i wrong – just perfect! THANK YOU Sally. the only thing i would change is make more of the cheesecake filling….for me it wasnt enough :] My husband loved them and is enjoying them for breakfast every morning.


  19. #
    Sloane D'Amoreposted February 17, 2015 at 9:55 pm

    This look incredible! I was in a bakery the other day and fell in love with these decadent, moist red velvet cheesecake muffins. After my third busy you the bakery, all I could think about was, could Sally make these? And if you can make strawberry cheesecake muffins (which look divine, Btdubs) you could probably pull off yet another outstanding muffin. Wanna try red velvet cheesecake?


  20. #
    Gwen Watsonposted February 26, 2015 at 3:51 pm

    That looks amazing! I’d tell myself we can have them for breakfast but let’s be honest, that’s a gourmet dessert. I love muffins/cupcakes with creamy filling in the middle.


  21. #
    Trishaposted February 27, 2015 at 2:35 pm

    Just made these for afternoon snack for my child care boys. They loved them. The house smells yummy and my belly and theirs are very happy. Thanks for another yum,yum,yummy recipe.


  22. #
    Emilyposted March 15, 2015 at 10:20 pm

    I followed the recipe and my muffins literally blew up in the oven.. I have made cheesecake filled muffins before and in the recipes i have used before it said to freeze the mixture and than put a cold piece of the cream cheese filling in the middle. My thoughts are that the filling got hotter than the rest of the batter and thats what blew out of all the muffins because it had not been in the freezer??? It was very disappointing of course and I wonder why this happened??


  23. #
    alexposted March 24, 2015 at 4:05 pm

    Hi Sally! Love your recipes. I am going to a brunch on sunday and plan on making these. Can i substitute frozen blueberries for the strawberries in this recipe? And if i do, should I add the 1/4 cup milk, since you noted the strawberries are juicier and do not require milk. Thanks so much!


    • Sallyreplied on March 24th, 2015 at 10:01 pm

      Alex, frozen blueberries work. No need to use milk. The frozen blueberries will give off enough moisture.


  24. #
    Lottieposted March 25, 2015 at 2:12 pm

    Hi Sally, These are wonderful! I’ve made a couple of similar muffins from Erren’s Kitchen and just love them so I had to try these! The addition of strawberries was just fantastic! Thanks so much for sharing!


  25. #
    Jodi Pavlikposted April 21, 2015 at 7:19 am

    Hi Sally! I made these last night and my husband just raved about how good they were. This recipe is definitely a keeper. Thanks!!


    • Sallyreplied on April 21st, 2015 at 2:29 pm

      Wonderful. Thanks for reporting back Jodi!


  26. #
    Lisa Yposted May 1, 2015 at 9:09 am

    I made these last night for breakfast this morning, and they turned out delicious! Absolutely perfect. I didn’t have brown sugar in the house so I subbed in coconut palm sugar, and I used sour cream instead of the yogurt. One commenter said they had a problem with the muffins “exploding” during baking, but I filled mine up right to the top and had no problems whatsoever. Great recipe!


  27. #
    Jessicaposted May 21, 2015 at 4:52 pm

    This looks so good! Is it possible to use oil instead of yogurt or sour cream? Or will it change the texture of the muffins? 


  28. #
    Ellenposted June 2, 2015 at 11:55 am

    I am gluten free & substituted the flour for a gluten free flour. The muffins came out delicious!


  29. #
    Jessposted June 21, 2015 at 8:55 pm

    This is a great recipe! Loved the blogged tips as well. Very helpful. We used sour cream instead of yogurt and it was a success.


  30. #
    Michelleposted July 12, 2015 at 6:57 pm

    Omg!!! Sooooooo good! Thanks for sharing this great recipe!
    I had zero problems making these.  I followed the directions exactly and they turned out great! 


  31. #
    Nathaliaposted August 19, 2015 at 10:23 am

    Hey, Sally! I just made these yesterday night and I LOVED them. Warm out of the oven with the crispy streusel and ohh so good! My favorite thing I have ever baked… 🙂 thanks for the recipe! 


  32. #
    Nathaliaposted August 20, 2015 at 6:01 pm

    Quick question: is it okay for me to freeze these unbaked and add a few minutes to the total time in the oven?… Would love to have these fresh out of the oven for school days. 


    • Sallyreplied on August 21st, 2015 at 8:06 am

      The muffins must be baked right away.


  33. #
    Lauraposted September 24, 2015 at 2:51 pm

    Have you ever tried these in a mini muffin size? What would you suggest as a bake time? I also noticed you made these with a cupcake liner. Are those necessary or would they turn out ok with out them?


    • Sallyreplied on September 24th, 2015 at 7:07 pm

      No need for liners– just grease the pan. About 9-12 minutes for the mini size.


      • Laurareplied on September 25th, 2015 at 1:54 am

        Thank you! I’m excited to try these out!

  34. #
    agustinaposted March 11, 2016 at 10:58 am

    hey sally, 
    may i use self-rising flour instead of all purpose flour for the muffins?


    • Sallyreplied on March 11th, 2016 at 12:18 pm

      No, you need AP flour here.


  35. #
    Natposted April 14, 2016 at 8:31 pm

    Oh wow! These were delicious especially pipping hot out of the oven. I have made a lot of your cupcake recipes and they never disappoint. I piled the mixture into a 12 cup muffin tin and yes they did spill over but they still rose and tasted amazing.


  36. #
    Jenposted April 20, 2016 at 12:07 am

    These were amazing! Made them according to the instructions and they turned out so moist and flavorful. Husband and I both love them! Thanks for a great recipe!


  37. #
    Arrosposted May 5, 2016 at 12:08 am

    I made these yesterday and they fit 14 standard size muffin cup nicely (I used IKEA 12 muffin pan). However my muffin mixture was a bit watery and not like the photos and my frozen strawberries make the muffin look ‘bruised’. I will use fresh strawberries next time. I also got plenty of leftover streusel. I’ll make these again soon. Thanks for the recipe.


  38. #
    Kellyposted June 6, 2016 at 8:58 pm

    Hi Sally,

    These are amazing!! I made some over the weekend. SO SO YUM!!! I posted some pics and the link to your website on my blog. Can’t wait to try more of your super yummy recipes.


  39. #
    Linseyposted June 14, 2016 at 3:14 pm

    Hi Sally! Could I make these as jumbo muffins? Do I need to change anything besides the bake time? Can I follow the baking instructions for your jumbo sparkling blueberry muffins? Thanks!


    • Sallyreplied on June 15th, 2016 at 2:59 pm

      Hey Linsey! Yes, absolutely. No other changes. I would follow the exact baking time on those jumbo blueberry muffins.


  40. #
    Banaposted June 27, 2016 at 3:17 pm

    Made these muffins last week. They were yummy!! The next time I make them, I’m going to add a little more yogurt or a bit of milk to loosen up the batter if I use frozen strawberries again; That or reduce the baking time. The day after baking, the muffins were just a tad—JUST a tad dry; You did note that the strawberries would provide a bit of moisture but frozen berries don’t burst like the fresh ones do while baking.


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