Strawberry Cheesecake Muffins
Strawberry Cheesecake Muffins are fluffy, tender strawberry muffins with a cream cheese cheesecake filling. With bits of juicy strawberries in each bite, and a slightly crunchy and sweet streusel topping.
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It's a simple recipe that's easy to scale- perfect for parties or bake sales. Just like my Sour Cream Blueberry Muffins!
This strawberry muffin recipe is also great for a quick breakfast on the go, afterschool snack, or fast dessert option.
Why make these strawberry muffins
These Strawberry Cream Cheese Muffins come together rather quickly, in about 40 minutes, and only need basic ingredients so no extra trips to the grocery store are necessary.
The sour cream really makes these moist Strawberry Cheesecake Streusel Muffins like my Sour Cream Chocolate Chip Muffins.
Delicious Muffins Ingredients
- Sugars: Brown sugar for muffins and streusel topping, powdered sugar for the cheesecake filling, and white sugar in the muffins.
- Flour: all purpose flour
- Cinnamon:
- Dairy: butter that's cold cut into small pieces and some softened butter, room temperature softened cream cheese, and sour cream. If you don't want to use sour cream, you can use plain Greek yogurt.
- Eggs:
- Vanilla extract:
- Baking powder and baking soda & salt
- Strawberries: Diced fresh strawberries, frozen will also work.
How to Make Strawberry Cheesecake Muffins
- Step 1: Add brown sugar, flour, cinnamon, and butter pieces to your small bowl.
- Step 2: Use your fingers, or a pastry cutter to mix it together until it reaches a coarse crumb consistency. This is the streusel topping- set it aside.
- Step 3: In a separate medium bowl, add the cream cheese and mix with an electric mixer or by hand, until creamy. Pour in the vanilla extract with the powdered sugar.
- Step 4: Use the mixer to mix until combined. This is your cheesecake filling, set aside.
- Step 5: In a large mixing bowl, beat the softened butter until creamy.
- Step 6: Add in both sugars, sour cream, eggs, and vanilla extract. Mix until combined.
- Step 7: Now we add the dry ingredients to the large bowl- add the flour, baking powder, and baking soda to the wet ingredients and mix until combined.
- Step 8: Pour in the chopped strawberries and use a wooden spoon to fold them in the batter.
- Step 9: Transfer some of the batter to each of the muffin cups of the lined muffin tin.
- Step 10: Equally, transfer the cheesecake filling on top of the batter for each cup.
- Step 11: Transfer the remaining batter equally to each cup and press down if necessary.
- Step 12: Add streusel toppings to the top of the muffins before baking until golden brown in a preheated oven.
Recipe Tips
- Use room temperature butter so it's easier to mix into the batter and doesn't just make it clumpy.
- You can use muffin or cupcake liners to line your muffin tins, or you could use a baking spray so they don't stick to the pan after baking.
- Let the muffins cool in the pan for 10 minutes before removing to finish cooling on a wire rack.
- Store homemade muffins in an airtight container for up to 5 days. They must be kept in the fridge due to the cream cheese mixture. Additionally, you can freeze them for up to 2 months.
Recipe Faq's
Yes, you don't even have to thaw them first. Just toss them with 2 Tablespoons of flour before tossing them in the muffin batter
so they don't just sink to the bottom of the bowl.
Yes, when baking muffins, it's crucial to start with a higher temperature like 425°F for the first 5 minutes to create that initial burst of heat which helps the muffins rise quickly giving nice muffin tops. After this initial rise, lowering the temperature to 350°F allows the muffins to bake evenly and thoroughly without the risk of burning the tops or drying out the insides. This two-step baking process ensures that the muffins develop a nice golden crust while remaining soft and moist on the inside.
More Strawberry Recipes
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Strawberry Cheesecake Muffins
Ingredients
Streusel Topping
- ¼ cup brown sugar
- ½ cup all purpose flour
- 1 teaspoon cinnamon
- 4 tablespoons butter cold cut into very small pieces
Cheesecake Filling
- 6 ounces cream cheese room temperature
- 1 teaspoon vanilla
- ¼ cup powdered sugar
Muffins
- ½ cup unsalted butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup sour cream
- 2 eggs
- 2 teaspoons vanilla
- 1 ¾ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh strawberries diced
Instructions
- Preheat oven the oven to 425 degrees Spray a 12 count muffin tray with non stick cooking spray or line with cupcake liners.
Streusel Topping
- In a small bowl add the brown sugar, flour, cinnamon and chopped butter. Using a pastry cutter or your fingers mix until you get coarse crumbs.
Cheesecake Filling
- In a medium bowl add the softened cream cheese and using a hand mixer beat until creamy. Add in the vanilla and powdered sugar and beat until combined and set aside.
Muffins
- In a large bowl add the softened butter and using a hand mixer beat until creamy, add in the sugars, sour cream, eggs and vanilla and mix until combined.
- Add in the flour, baking powder, baking soda and salt and beat until combined.
- Using a wooden spoon or spatula fold in the diced strawberries until; incorporated.
- Scoop about 2 tablespoons of batter into each muffin tin and gently press.
- Divide the cheesecake filling equally into each cup. Followed by the remaining batter and gently press if needed.
- Divide the streusel topping evenly on top of each muffin and gently press.
- Bake for 5 minutes then reduce the heat to 350 degrees and bake another 18 minutes or until a toothpick comes out clean.
- Allow the muffins to cool for 10 minutes.
I haven't tested the muffins that way. If you bake them the night before and place them in an airtight container in the refrigerator they will stay fresh.
is there any way I could make the batter the night before and make them the night before??
Yay! We love them too!
these are fabulous