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. I’ve been craving strawberries like nobody’s business too! Although I don’t have oodles of homemade candy recipes to blame it on… It’s probably just because I’ve snuck in one too many trips to my hidden chocolate and cookie stash. 😉 And that streusel topping?? My favorite part! I’d pick it off every single muffin! Hopefully nobody would notice…

  2. Sally, have you ever tried Strawberry Cheesecake ice cream? These muffins sound like the perfect alternative. Eagerly anticipating the next cookbook from you!

    1. Kristin, I’ve never had strawberry cheesecake ice cream I don’t think. And I certainly have never made it! That sounds so good!

  3. Sally, long time reader (and huge fan!) but first time commenter- Greetings from Australia!

    This looks absolutely delicious- I am loving the combination of strawberries on a cheesecake and you’ve just elevated it to a muffin form! Cheers!

  4. These look yummy. I’m wondering if I could make them with tinned peaches (as our imported strawberries don’t really have much taste!)? Have pinned your recipe, love your blog!
    Also I’m not asking you to follow me, but could you check to see if you can find my posts on Bliglovin’ as when I search nothing’s coming up? Hope you don’t mind me asking? Thanks Sammie

  5. 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!!!

  6. 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!

  7. 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..(;

  8. 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. 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.

    1. 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.

  10. 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.

  11. 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!,

  12. 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!!!

  13. 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

  14. 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.

  15. 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?

  16. 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.

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