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 sallysbakingaddiction.com

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. 

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Strawberry Cheesecake Muffins

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

Description

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


Ingredients

Streusel

  • 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

Muffins

  • 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 (220g) 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

Instructions

  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 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 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.

Notes

  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

141 Comments

  1. Muffins have never been quite my thing because they are like cupcakes without frosting, and I’m ALL ABOUT frosting…so these muffins look like heaven!!!! Cheesecake is even better than frosting 😉 And I love streusel. These are beautiful, summery muffins…hopefully encouraging to all you blizzard-ed New Englanders! 🙂

  2. Strawberries are super cheap this week at our grocery store ~ and they look beautiful, sparkly and have the perfect taste, so, I’m so excited about this recipe as I’ve had strawberries on the brain too. Can’t wait to indulge in these “any morning of the week” Thanks for the inspiration and innovation as always, these muffins will keep me from thinking about the Super Bowl =)

  3. I was just looking through your breakfast recipes hoping to find a nice saturday morning breakfast for my sweet tooth! Strawberry cheesecake in a muffin! You are a genius, Sally. I mean, seriously. Can’t wait to try this recipe out 🙂

  4. Hi Sally!
    These muffins look amazing, just like all of your work! I’m wondering how you manage to write all your recipes, since I am trying to make some of my one things maybe you have a tip or something?
    like do you make everything from nothing or do you grab other recipes and play around to make them like you want them.
    I’d like to hear something about it 🙂

    1. Hi Paula. Thank you! I have quite a few “starting point” recipes in my repertoire that I usually begin with, tweaking and testing new variations (like with these muffins). I use a lot of recipes from my grandmother and mom, as well as study trusted sources like Cooks Illustrated and The Joy of Cooking to help me out. It’s really just a matter of trial and error. Mistakes will happen, but that’s how you learn!

  5. Mmmm. these look wonderful and yummy.
    Since we moved here I haven’t been able to find u-pick fruit. It was all over the place in our last home (in the suburbs). But when we cut down our Christmas tree I found out that they have u-pick strawberries. And they are only 10 min away. Of course our strawberries aren’t ready until June.

  6. These look fab! I love how you have added the cheesecake layer into the muffin; cheesecake makes everything better. It is so smart how you omitted the milk because of the liquid the strawberries give out, baking is pure chemistry! I have been having a serious fruit binge lately as well, 2 apples, 2 pears and 2 bananas was once my lunch plus a smoothie!

  7. I think a little piece of my heart breaks whenever some of my streusel topping falls off. Thanks for sharing the tip of how to keep it where it’s supposed to be: on the muffin!

  8. I think we’re all craving something that reminds us of SPRING!!! Sorry, I didn’t mean to yell. If these aren’t the most beautiful muffins I’ve seen. I won’t be waiting until spring to make these!!! Thank you for this great recipe.

  9. Sally, as soon as you mentioned strawberries, it reminded me of my annual strawberry picking adventure down here in central Texas. Last year, my little man (5 yrs old) and I picked 55.75 lbs of fresh, juicy, and sweet strawberries. It was also a great workout for me since I squatted, did core twists, bicep curls, shoulder shrugs, stretches, walking and more walking, loading, and unloading. I freeze most of them to last me thru’ out the year for smoothies and baking. That time of year is coming up soon…so much fun! 🙂

    I would love to share a picture of them with you but it is not feasible to post it here.

    I will need to try this recipe. 🙂

    Happy Friday to you!
    Kathryn

    1. That’s a LOT of squats. 😉 And strawberries! Sounds like fun Kathryn. Feel free to email me a photo. My email is sallysbakingaddiction (at) gmail

  10. I have been craving strawberries like crazy lately too! I’ve bought more fairly tasteless, out-of-season, and overpriced berries the past few weeks than I think I bought all summer last year! I would have no willpower around these muffins – so fluffy and soft AND the cream cheese AND the berries! Just beautiful!

  11. Sally you rock! These muffins look so good…these are perfect for Valentine’s morning…this and coffee…what more could a girl ask for?! 😀

    xo

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