Strawberry Cheesecake Muffins
Strawberry Cheesecake Muffins are fluffy, tender strawberry muffins featuring a cream cheese cheesecake surprise filling in the center of each muffin, bits of juicy strawberries in each bite, and a slightly crunchy and sweet streusel topping.
Servings 12 Muffins
Calories 352kcal
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.
Video
Notes
Frozen strawberries can be used, no need to thaw them first. Give them a toss with 2 tablespoon flour before adding them to the batter.
Plain Greek yogurt can be used in place of sour cream.
Nutrition
Serving: 1muffin | Calories: 352kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 281mg | Potassium: 145mg | Fiber: 1g | Sugar: 22g | Vitamin A: 646IU | Vitamin C: 11mg | Calcium: 61mg | Iron: 1mg
