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. 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.

  2. 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??

  3. 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!
    -Alex

  4. 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!

  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. 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? 

  8. 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.

  9. 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! 

  10. 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! 

  11. 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. 

  12. 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?

  13. 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.

  14. 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!

  15. 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.

  16. 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!

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

  17. 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.

  18. 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 🙂

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

  20. 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!!! 

  21. Hi Sally, this is Mary again, from Quito. Today I tried this recipe, and I did as it is… well just a little less sugar and no crumble. They are delicious, but again I have a problem wit the top. I did not expect a high dome, as you explained, but mine looks like a portobello mushroom. I’m thinking to try the muffin method for the batter next time, do you think it might work? Or maybe putting less batter instead of filling the baking cases to the top???

  22. These were such a hit at a bake sale for my school! Super yummy! I want to make a pumpkin-cheesecake version for the next bake sale because it will be Fall themed. I’m planning on using canned pumpkin in place of the strawberries. Do you think I will need to make any adjustments to the recipe? Thanks!

  23. We don’t really have an abundance of fresh  juicy strawberries where I’m from and whenever they’re available in the supermarket, they’re so pricey. So I was wondering if I can use strawberry jam instead? The ones I have on hand have strawberry chunks in them anyway so I’m thinking maybe that could work? What would be the ratio, in case it’s a good substitute? 

    By the way, I’ve tried baking your other stuff like the salted caramel cookies and they are great. I would really love to try this recipe. Thanks for sharing them! 🙂

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