Why Make This Recipe
Strawberry Cheesecake Muffins are a delightful treat that combines the sweetness of fresh strawberries with a creamy cheesecake filling. Perfect for breakfast, snacks, or dessert, these muffins offer a tasty way to enjoy the flavors of cheesecake in a portable form. The easy steps and accessible ingredients make this recipe a favorite for both seasoned bakers and beginners.
How to Make Strawberry Cheesecake Muffins
Making Strawberry Cheesecake Muffins is simple and rewarding. You’ll start by preparing the streusel topping, then the cheesecake filling, and finally the muffins themselves. Follow these steps for a delicious outcome.
Ingredients
- ¼ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
- 4 tablespoons butter (cold, cut into very small pieces)
- 6 ounces cream cheese (room temperature)
- 1 teaspoon vanilla
- ¼ cup powdered sugar
- 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)
Directions
- Preheat the oven to 425 degrees. Spray a 12-count muffin tray with non-stick cooking spray or line it with cupcake liners.
- Make the Streusel Topping: In a bowl, mix together ¼ cup brown sugar, ½ cup all-purpose flour, and 1 teaspoon cinnamon. Add the cold butter pieces and mix until crumbly. Set aside.
- Make the Cheesecake Filling: In a bowl, beat together the cream cheese, 1 teaspoon vanilla, and ¼ cup powdered sugar until smooth. Set aside.
- Make the Muffin Batter: In another large bowl, cream together ½ cup unsalted butter, ½ cup granulated sugar, and ¼ cup brown sugar until light and fluffy. Mix in the sour cream, 2 eggs, and 2 teaspoons vanilla until combined.
- In a separate bowl, whisk together 1 ¾ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Gently fold in the diced strawberries.
- Assemble the Muffins: Fill each muffin cup about ⅔ full with the muffin batter. Add a dollop of the cheesecake filling on top and sprinkle with the streusel topping.
- Bake for 18-20 minutes or until golden and a toothpick inserted in the center comes out clean. Let cool before serving.
How to Serve Strawberry Cheesecake Muffins
Serve these muffins warm or at room temperature. They are delicious on their own, but you can also enjoy them with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
How to Store Strawberry Cheesecake Muffins
Store your Strawberry Cheesecake Muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn.
Tips to Make Strawberry Cheesecake Muffins
- Make sure the cream cheese is at room temperature for a smooth filling.
- Dice strawberries into small pieces for even distribution in the batter.
- Don’t overmix the batter; this keeps the muffins light and fluffy.
- Experiment by adding different fruits like blueberries or raspberries.
Variation
You can switch up the fruits in the muffins according to your preference or season. For a chocolate twist, add chocolate chips to the muffins.
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but be sure to thaw and drain them first to avoid excess moisture.
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend to make them gluten-free.
How can I tell when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are done.
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) Ensure it's at room temperature for smooth mixing.
- 1 teaspoon vanilla
- ¼ cup powdered sugar
Muffin Batter
- ½ cup unsalted butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup sour cream
- 2 large eggs
- 2 teaspoons vanilla
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh strawberries (diced) Dice into small pieces for even distribution.
Instructions
Preparation
- Preheat the oven to 425 degrees. Spray a 12-count muffin tray with non-stick cooking spray or line it with cupcake liners.
Make the Streusel Topping
- In a bowl, mix together ¼ cup brown sugar, ½ cup all-purpose flour, and 1 teaspoon cinnamon. Add the cold butter pieces and mix until crumbly. Set aside.
Make the Cheesecake Filling
- In a bowl, beat together the cream cheese, 1 teaspoon vanilla, and ¼ cup powdered sugar until smooth. Set aside.
Make the Muffin Batter
- In another large bowl, cream together ½ cup unsalted butter, ½ cup granulated sugar, and ¼ cup brown sugar until light and fluffy.
- Mix in the sour cream, 2 eggs, and 2 teaspoons vanilla until combined.
- In a separate bowl, whisk together 1 ¾ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Gently fold in the diced strawberries.
Assemble the Muffins
- Fill each muffin cup about ⅔ full with the muffin batter.
- Add a dollop of the cheesecake filling on top and sprinkle with the streusel topping.
- Bake for 18-20 minutes or until golden and a toothpick inserted in the center comes out clean. Let cool before serving.