Strawberry Cheesecake Muffins

Isabella

Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins combine soft, bakery-style strawberry muffins with a rich cheesecake center and buttery cinnamon streusel topping. Each bite delivers the perfect contrast of tender crumb, creamy filling, and crisp topping—making them ideal for brunch, holidays, or an indulgent breakfast treat.

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Prep Time 25

Cook Time 24

Total Time 49

Servings: 14 muffins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

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.

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.

Notes

Use full-fat cream cheese for best texture. Do not overmix batter after adding flour. Keep streusel cold before baking for maximum crispness. Add lemon zest for extra brightness, or swap strawberries with raspberries or blueberries for variation. If muffins brown too quickly, tent loosely with foil.