Jam-packed with juicy strawberries, filled with a luscious cheesecake filling and sprinkled with a buttery crumb topping, these ultra-soft muffins are going to become a total summertime favorite!
Oh, man. If it’s even possible to bottle up all of summer in a muffin, THESE would be those muffins.
The muffin of Summer 2015. It’s theeeeeeese.
Little sidenote here: Am I the only one in complete denial that we have kinda reached the HALFWAY point of summer?? What is even up with this madness??
That freakout moment when you realize that you start culinary school in only a little more than a month. That bittersweet moment when you realize that soon lazy summer days will be no more. Eeeeeeek!!
My primary goals until then are to start making the most of what’s left of summer everything.
And obviously eat all of these muffins. Every. Day.
Do you think that’s even possible? I want to find out. ♥
Are you familiar with my classic blueberry muffins? Today’s version is loosely based off of that recipe that I freakin’ loooooove. We’re gonna shake things up a bit by….
- Throwing fresh strawberries into the mix. So much yessssss.
- Jamming the middle of these muffins with a positively evil cheesecake filling.
- Loading up the top with irresistible crumb topping by the truckload.
Done. And here we have a winner of a muffin.
That first bite of these muffins is absolutely dreamy. Oh my goodness….bite #1 takes you down through the crisp, buttery crumb topping, into the luscious cream cheese filling, and lastly into the super-moist, jammed-with-strawberries muffin interior.
Bites #2, 3, and 10 are pretty much the same. And 100% as magical.
My family ate all 1 dozen of these muffins in less than 2 hours. My brother told me that these are the best muffins I’ve ever made. Friends, that’s huge right there because seriously, have you even SEEN my muffin archives?? My family is definitely NOT deprived of a vast variety and endless supply of muffins.
I blame the riots these muffins more or less caused in my house solely on the cheesecake center. ♥
Otherwise known as the center of all LIFE.
Don’t mess with a muffin as awesome as these are. You might eat them all and that would be just…..
…wait. DO mess with these muffins, you rebel, you. Smart people would just eat them all.
Seriously, what would you do without me to give you this wise life advice?
Here’s my last advice for you today: Make these muffins now. Do it, do it, DOOO ITTT!
Strawberry Cheesecake Crumb Muffins
- MUFFIN BATTER:
- 2-1/2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup coconut sugar or brown sugar
- 1/2 cup plain yogurt
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1-1/2 cups diced fresh strawberries
- CHEESECAKE FILLING:
- 4 oz cream cheese softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- CRUMB TOPPING:
- 1/3 cup coconut sugar or brown sugar
- 1/3 cup white whole wheat flour
- 1-1/2 teaspoons ground cinnamon
- 1/4 cup cold butter cubed
Make the muffin batter: Preheat oven to 425F. Lightly grease a 12-cup muffin tin and set aside.
In a large bowl, combine flour, baking powder, and salt. In a separate bowl with a handheld electric mixer, beat butter and sugar on medium speed until creamy. Beat in yogurt, eggs, buttermilk, and vanilla until smooth. Fold flour mixture into liquid, stirring until just combined. Gently fold in strawberries. Set batter aside for a moment while you prepare the filling.
Make the filling: Place cream cheese, sugar, and vanilla in a medium bowl. Beat on medium speed with an electric handheld mixer until creamy. Set aside for a moment while you prepare the topping.
Make the topping: Combine all topping ingredients in a small bowl, tossing with a fork until crumbly
Assemble the muffins: Fill muffin cups 1/3 full of batter. Place 1 tablespoon cream cheese filling in middle of each cup. Top filling with remaining batter and smooth tops. (cups should be filled to brim with batter) Sprinkle topping evenly over batter and gently press crumbs into batter to adhere.
Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking 18-20 minutes or until muffins are golden brown. Cool muffins completely in pan before transferring to a wire cooling rack. Enjoy!!
Store muffins in an airtight container at room temperature up to 3 days.
Clearly, I’m more or less the muffin lady. Try these other favorites next! ♥