Strawberry Cheesecake Muffins combine everything you love about creamy cheesecake and soft, bakery-style muffins into one irresistible treat. Imagine biting into a tender strawberry muffin only to discover a rich, velvety cheesecake center and a buttery cinnamon streusel on top. That contrast of textures—soft crumb, creamy filling, and crumbly topping—is what makes this recipe unforgettable.
If you’re searching for a show-stopping breakfast bake or a dessert-worthy muffin that feels special yet simple to prepare, this recipe delivers. With fresh strawberries folded into the batter and a smooth cream cheese layer tucked inside, these muffins are indulgent without being overly sweet. They’re perfect for brunch gatherings, holiday mornings, or whenever you want to impress with minimal effort.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Bakery-Quality at Home – Tall muffin tops, creamy centers, and crunchy streusel make these look straight from a pastry shop.
- Three Delicious Layers – Strawberry muffin base, cheesecake filling, and cinnamon streusel create incredible flavor contrast.
- Perfect for Brunch or Dessert – Elegant enough for guests, comforting enough for everyday baking.
- Balanced Sweetness – The tangy cream cheese offsets the sweetness of strawberries beautifully.
- Freezer-Friendly – Make ahead and enjoy anytime.
What truly sets these Strawberry Cheesecake Muffins apart is the layered technique. Instead of mixing the cream cheese directly into the batter, the filling is tucked inside, creating a distinct, creamy surprise in every bite. The temperature shift during baking ensures tall, domed tops with a moist interior—no flat muffins here.
Ingredients Needed
To keep things organized and simple, the ingredients are divided into three components: streusel topping, muffin batter, and cheesecake filling.
For the Cinnamon Streusel Topping
- ¼ cup (50g) light brown sugar – Adds sweetness and subtle caramel flavor.
- ½ cup (63g) all-purpose flour, spooned & leveled – Provides structure for crumbly texture.
- 1 teaspoon ground cinnamon – Brings warmth and bakery-style aroma.
- ¼ cup (56g) unsalted butter, cold and cubed – Cold butter is key for crumbly streusel.
For the Strawberry Muffin Batter
- ½ cup (113g) unsalted butter, softened to room temperature – Creates a rich, tender crumb.
- ½ cup (100g) granulated sugar – Sweetens while keeping texture light.
- ¼ cup (50g) packed brown sugar (light or dark) – Adds moisture and depth.
- 2 large eggs, room temperature – Provide structure and stability.
- ½ cup (120g) plain yogurt – Keeps muffins extra moist and slightly tangy.
- 2 teaspoons pure vanilla extract – Enhances flavor.
- 1¾ cups (219g) all-purpose flour – The structural base of the muffins.
- 1 teaspoon baking soda – Reacts with yogurt for lift.
- 1 teaspoon baking powder – Ensures a strong rise.
- ½ teaspoon salt – Balances sweetness.
- 1¼ cups (250g) fresh strawberries, chopped (or frozen, unthawed) – Juicy bursts of natural sweetness.
For the Cheesecake Filling
- 6 ounces (170g) full-fat block cream cheese, softened – Use brick-style for best texture.
- 1 egg yolk – Adds richness and helps set the filling.
- 1 teaspoon vanilla extract – Boosts flavor.
- 3 tablespoons (36g) granulated sugar – Sweetens without overpowering.
How to Make Strawberry Cheesecake Muffins
1. Preheat and Prepare
Preheat your oven to 425°F (218°C). This initial high temperature creates a rapid rise for tall muffin tops.
Line or grease two 12-cup muffin pans. This recipe makes about 14 muffins, so you’ll bake in batches. Set aside.
2. Make the Streusel Topping
In a small bowl, combine brown sugar, flour, and cinnamon.
Add cold, cubed butter. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Small pea-sized pieces are ideal—they melt during baking and create crisp texture.
Refrigerate the streusel while preparing the batter to keep it cold.
3. Cream Butter and Sugars
Using a stand mixer with a paddle attachment (or handheld mixer), beat the softened butter on high speed until smooth and creamy, about 1 minute.
Add both sugars and continue beating for 2 full minutes until light and fluffy. This step incorporates air, which contributes to soft muffins. Scrape down the bowl as needed.
4. Add Wet Ingredients
Mix in the eggs one at a time. Then add yogurt and vanilla extract.
Beat on medium speed until smooth and fully incorporated. The batter may look slightly thick—this is normal.
5. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients. Mix on low speed until just combined. Avoid overmixing to prevent dense muffins.
6. Fold in the Strawberries
Gently fold chopped strawberries into the batter using a spatula.
If using frozen berries, do not thaw—they will release less juice this way. Some pink streaks are perfectly fine and add visual appeal.
7. Prepare the Cheesecake Filling
In a clean bowl, beat softened cream cheese until smooth and lump-free.
Add egg yolk, vanilla extract, and sugar. Beat until creamy and silky. The filling should be thick but spoonable.
8. Assemble the Muffins
Spoon about 1 tablespoon of muffin batter into each cup.
Add a spoonful of cheesecake filling in the center.
Top with more muffin batter until each cup is filled to the top. Yes—fill them completely for tall bakery-style domes.
Sprinkle generously with chilled streusel. Press lightly so it adheres.
9. Bake with Temperature Adjustment
Bake at 425°F (218°C) for 5 minutes.
Without opening the oven, reduce temperature to 350°F (177°C) and continue baking for 18–20 minutes.
The muffins are done when a toothpick inserted in the muffin portion (not cheesecake center) comes out clean. Total baking time is about 23–24 minutes.
10. Cool Properly
Allow muffins to cool in the pan for 10 minutes.
Transfer to a wire rack to cool completely. The cheesecake filling makes them especially moist, so proper cooling prevents sogginess.
Serving and Storage Tips
Serving Ideas
- Serve slightly warm for the creamiest cheesecake texture.
- Dust with powdered sugar for an elegant presentation.
- Pair with fresh strawberries and whipped cream for a brunch platter.
- Drizzle lightly with vanilla glaze for a dessert-style finish.
Storage
- Store in an airtight container in the refrigerator for up to 5 days (due to cream cheese).
- Bring to room temperature before serving for best texture.
Freezing
Wrap individually and freeze for up to 2 months. Thaw overnight in the refrigerator and warm gently before serving.
Helpful Notes
- Use full-fat cream cheese for best texture—reduced fat can make filling watery.
- Do not overmix the batter after adding flour.
- Keep streusel cold before baking for maximum crispness.
- For extra flavor, add lemon zest to the batter.
- Swap strawberries for raspberries or blueberries for variation.
- If muffins brown too quickly, tent loosely with foil.
Conclusion
These Strawberry Cheesecake Muffins are the ultimate fusion of dessert and breakfast—soft, moist muffins layered with creamy cheesecake and topped with buttery streusel. The contrast of textures and balanced sweetness make them unforgettable.
Whether you’re baking for brunch guests or treating yourself, this recipe delivers bakery-style results with simple ingredients.
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Did you try a different berry or add chocolate chips? Let us know your favorite variation!
Frequently Asked Questions (FAQ)
Can I use frozen strawberries?
Yes. Use them straight from the freezer and do not thaw. This prevents excess moisture in the batter.
How do I make these gluten-free?
Substitute the flour with a 1:1 gluten-free baking blend containing xanthan gum. Baking times remain similar.
Why did my cheesecake filling sink?
This usually happens if too much filling is added or the batter underneath is too thin. Make sure to layer properly and use thick batter.
Are Strawberry Cheesecake Muffins freezer-friendly?
Absolutely. Freeze individually wrapped muffins and thaw as needed. Warm slightly before serving for best texture.
Strawberry Cheesecake Muffins
Ingredients
Method
- Preheat oven to 425°F (218°C). Line or grease two 12-cup muffin pans. Set aside.
- Prepare the streusel: Combine brown sugar, flour, and cinnamon. Cut in cold butter until coarse crumbs form. Refrigerate until ready to use.
- Cream softened butter until smooth. Add both sugars and beat for 2 minutes until light and fluffy.
- Add eggs one at a time. Mix in yogurt and vanilla extract until fully combined.
- Whisk flour, baking soda, baking powder, and salt in a separate bowl. Gradually mix into wet ingredients until just combined.
- Gently fold in chopped strawberries. Do not overmix.
- Prepare cheesecake filling: Beat cream cheese until smooth. Add egg yolk, vanilla, and sugar. Mix until creamy.
- Assemble muffins: Add 1 tablespoon batter to each cup. Spoon cheesecake filling into the center. Top with additional batter, filling cups completely. Sprinkle generously with chilled streusel.
- Bake at 425°F (218°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (177°C) and bake for 18–20 more minutes until a toothpick inserted in the muffin portion comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before serving.