Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins make a lovely, sweet breakfast treat or an impressive dessert. The muffin is soft and fluffy, while the filling is creamy, and the topping is crumbly and crunchy for a delightful experience.

Prep Time25

Cook Time25

Cooling Time10

Total Time1

Servings:

Calories: 372kcal

Author: Karin and Ken

Ingredients

Muffin Batter:

2 cups all-purpose flour
½ cup granulated sugar
¼ cup brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter melted and slightly cooled
2 large eggs
¾ cup sour cream
¼ cup milk
2 teaspoons vanilla extract
1 cup fresh strawberries chopped

Cheesecake Filling:

8 ounces cream cheese softened
¼ cup granulated sugar
1 teaspoon vanilla extract

Streusel Crumb Topping

½ cup all-purpose flour
⅓ cup brown sugar
¼ cup granulated sugar
½ teaspoon cinnamon optional
¼ cup unsalted butter melted

Instructions

Prepare a muffin pan by lining with paper liners or lightly greasing.
Preheat the oven to 425°F.
In a small bowl, stir together the crumb topping ingredients until a thick, crumbly mixture forms, then set aside.
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted butter, eggs, sour cream, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Fold in the chopped strawberries carefully.
In another bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
Spoon a heaping 2 tablespoons of muffin batter into each liner.
Add about 1 tablespoon of cheesecake filling to the center of each muffin.
Top with more batter until each cup is nearly full for tall bakery-style muffins.
Generously sprinkle the crumb topping over each muffin, gently pressing it into the batter.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F without opening the door.
Continue baking for 15–20 minutes, or until the tops are golden and centers are set.
Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.

Video

Notes

Don’t skip the initial 425°F bake. The burst of heat helps the strawberry cream cheese muffins rise tall with domed tops instead of turning out flat.
Insert a toothpick beside the cheesecake center to check for doneness. If it comes out clean with no wet batter, the muffins are ready.
If the streusel is too warm or has too much butter, it can turn wet instead of crumbly and melt into the muffin tops. Add a little flour and chill it for 5–10 minutes to help it firm up.

Nutrition