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Strawberry Cheesecake Muffins

Delightful muffins combining fresh strawberries and creamy cheesecake filling, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 200 kcal

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.

Notes

Serve warm or at room temperature with whipped cream or ice cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week, or freeze for up to 3 months. Wrap tightly to prevent freezer burn.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 10g
Keyword Baking, breakfast treats, Desserts, Muffins, Strawberry Cheesecake Muffins
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