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

stack of strawberry cheesecake muffins on a blue plate

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 similar to strawberry bread but in muffin form. And the best part? There’s a cheesecake surprise inside.

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

strawberry cheesecake muffins with one cut in half showing the inside on a blue plate

Today’s strawberry muffins are a mix of my pumpkin cheesecake muffins and these blueberry muffins with streusel topping. 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.

overhead image of strawberry cheesecake muffins on a blue plate

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.

2 images of strawberry cheesecake muffin batter in a muffin pan without and with streusel topping before baking

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.

strawberry cheesecake muffins

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. 

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stack of strawberry cheesecake muffins on a blue plate

Strawberry Cheesecake Muffins

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour
  • Yield: 14 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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 (63g) all-purpose flour (spoon & leveled)
  • 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 eggs, room temperature
  • 1/2 cup (120g) yogurt*
  • 2 teaspoons pure vanilla extract
  • 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
  • 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 pure vanilla extract
  • 3 Tablespoons (36g) granulated sugar


  1. Preheat oven to 425°F (218°C). 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 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 425°F (218°C). Keeping the muffins in the oven, lower the temperature down to 350°F (177°C) 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Yogurt: 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.

Keywords: strawberry cheesecake muffins, cheesecake muffins

Reader Questions and Reviews

  1. 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! 🙂

  2. 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!!!

  3. 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.

  4. 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!

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

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

  6. 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!

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

  8. 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! 

  9. 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! 

  10. 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?

  11. 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!

  12. Hi Sally! Your recipes have been amazing ever since I discovered them! 
    I was just wondering if this recipe would be good if you were to use raspberries instead of strawberries? It’s what I have on hand, and raspberries are my favourite 🙂

  13. Just made these for breakfast!!  I used blueberries and strawberries and subbed the yogurt for sour cream!  So Good!!

  14. I have tons of apples to use up I was wondering if you think I could sub apples for the strawberries? I have made these with the strawberries before they are so so so delish!!! 

  15. These muffins were delicious! I used frozen raspberries instead! Yum!!! 

  16. The muffins were amazing! Thank you so very much for sharing the recipe.

    1. Hi Krystal, Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and warm to your liking!

  17. Hi Sally,

    So, first off, these muffins taste great! I am just wondering what I did wrong. Some (not all) of the muffins kind of sunk / caved in (if this makes sense) on the bottom. They looked great on the top, but the bottoms were kind of soggy. Do you think this might be because cheesecake filling touched the bottom or the muffin tin? Or was it because I only got 12 so I may have overfilled the tins? Or maybe some of the strawberries sunk to the bottom (maybe I should have floured the strawberries a bit)?

    Thank you so much!

    P.S. I just recently bought all three of your cookbooks and your Ebook! I am really looking forward to receiving them. I am a little bummed out because after I bought them, I saw that there was an extended version of your original cookbook! Oh well! Thanks for the great recipes.

    Ingredient recipe challenge: mascarpone, ricotta, and fresh figs!

    1. Hi Veina! Thank you so much for buying my cookbooks! 🙂 I appreciate it so much. Regarding these muffins, the cream cheese may have sunk to the bottom along with the strawberries, which would have made them taste a little soggy. Try blotting the strawberries before mixing into the dough (removes some of the moisture), adding another 2 Tablespoons of flour to the dough to thicken it up, and carefully layer in the cream cheese. This should help for next time!

  18. I made two batches of these muffins for a Valentine’s Day charity bake sale at my office. I had at least five people stop me in the hallway and comment on how delicious these muffins are and/or ask me for the recipe. They were a bit more time-consuming than other muffins I’ve made, but MY GOODNESS were they ever worth it (and they raised over $50 for for a local food bank)!

  19. Hi Sally,
    I took your muffins to my pregnancy and parenting class to share with my pregnant students. They gobbled them up and insisted I open a bakery! I healthied them up a little by exchanging some of the white flour for barley flour and gluten free flour and reduced the sugar to a cup and used applesauce and oil instead of butter in the batter. They were still consumed faster than I’ve experienced with other muffin recipes that I have made.
    I have to make more because my husband didn’t get one and neither did I. The batter tasted awesome though! Thank You!

  20. Hey Sally! I’m about to try these beautiful muffins of yours, but i’m wondering if it’s okay to swirl Raspberry jam (the one i have on hand as of the moment) to the muffin batter before baking? I really, really love jam : )
    Thank you so much!

    1. I can’t see why not! The bake time may be a little longer since there will be more moisture in the muffins.

  21. I made this recipe and followed the directions exactly. My gas oven works properly. After the recommended bake time, the muffins did not appear to be done, so I left them in five minutes more. After I let them cool, and tried to take them out of the pan, I discovered the muffins were still runny just under the top, (including the batter part). I had to dump them in the garbage. I’m a bit upset that I wasted the ingredients.

    1. Hi Karen, did you test the muffins with a toothpick to ensure they were done? That’s always helpful to make sure they aren’t still raw before you turn off the oven.

  22. Super easy and quick recipe to whip up on a weekend morning! Thank you for sharing!

  23. These were good, but some of the filling combined with the dough instead of being a blob in the center. What could cause this to happen?

  24. I was surprised to see this recipe didn’t get a 5/5 because it’s a fan favorite and I think it comes out amazing each time. I do weigh my ingredients instead of solely measuring them – I’m a beyond precise baker, so maybe that’s why they always come out like Sally’s photos. These are my favorite muffins to make and the strawberry combo with the cream cheese is delightful.

  25. I am going to use fresh frozen strawberries – unthawed. Is there anything I need to do different so the moisture of the frozen strawberries will still bake well?

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