Packed with juicy strawberries, filled with a luscious cheesecake filling, and topped with a buttery crumb topping, these strawberry cheesecake muffins are the best of all worlds wrapped up into one muffin.
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Oh, man. If it were ever possible to bottle up all of summer in a muffin, these would be those muffins.
I’m talking bits of juicy berries in every bite, a silky cheesecake center, and so.much.streusel on top. It’s like something out of a breakfast dream but it’s REAL!
Something about cheesecake hanging out in muffin form just feels very right to me. Especially since this ain’t our first rodeo if you’re familiar with these blueberry muffins!
This strawberry version is pure summer though. It’s kinda like strawberry crumb coffee cake meets cheesecake and yes, this is total breakfast material. Roll with it if ya know what’s good!
These Muffins Feature…
- A soft and moist interior
- Juicy strawberries studded in every bite
- A creamy cheesecake center
- Buttery streusel baked on top
Making the Muffins
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Buttermilk
- Strawberries
- Cream cheese
- Brown sugar
Fresh vs. Frozen Strawberries
Both fresh or frozen strawberries will work in these muffins. If using frozen, no need to thaw them beforehand, just dice them up into 1/4-inch cubes, toss them with 1 tablespoon flour to keep them from sinking during baking and they’re ready for the batter.
Tips for Perfect Muffins
- Cream softened butter with sugar – this builds the fat base to the muffin batter.
- Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Bring butter, eggs, and buttermilk to room temperature – this will help these ingredients mix more cohesively into the batter.
- Toss strawberries with flour – this will keep the strawberry chunks from sinking during baking.
- Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
- Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
- Bake muffins at 425F 5 minutes then reduce heat to 350F – this short blast of heat at the beginning helps the muffins rise nice and tall.
Recipe Variations
Try these ideas for a different twist on these muffins.
- Drizzle muffins with glaze – try a vanilla powdered sugar glaze or flavor with a bit of citrus.
- Use a different fruit – try blueberries, blackberries, or raspberries in place of the strawberries.
- Add chocolate – add 1/2 cup semisweet or dark chocolate chips to the batter.
- Add nuts – add 1/2 cup toasted and chopped pecans or walnuts.
Storing and Freezing Muffins
Allow muffins to cool completely, then store in an airtight container in refrigerator up to 4 days (muffins must be stored in refrigerator due to the cream cheese filling).
To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins completely at room temperature and store in refrigerator up to 4 days.
That first bite into one of these muffins takes you down through the buttery streusel and into the soft, vanilla-scented with juicy berry bits and into that silky cream cheese filling center. I’m telling you, it’s nothing less than a dream.
Many, many muffins will follow, just be warned.
More strawberry baked goods to make next!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Strawberry Cheesecake Muffins
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Muffin Batter
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups plus 1 tablespoon all-purpose flour, divided (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup buttermilk, room temperature
- 1-1/2 cups fresh or frozen strawberries, diced into 1/4-inch cubes (if using frozen, do not thaw)
Cream Cheese Filling
- 4 oz cream cheese, softened
- 1 large egg yolk
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/4 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
Muffin Batter
- Preheat oven to 425F. Line a 12-cup muffin tin with muffin liners and set aside.
- In a large bowl, beat butter and sugar until smooth and creamy. Beat in eggs and vanilla until smooth.
- In a separate medium bowl, combine 2 cups flour, baking powder, baking soda, and salt. Fold into butter mixture, interchangeably with buttermilk until batter is just combined. In a small bowl, toss strawberries with remaining 1 tablespoon flour and fold into batter. Set batter aside for a moment.
Cream Cheese Filling
- In a medium bowl, beat cream cheese, egg yolk, sugar, and vanilla until smooth and creamy.
- Fill muffin cups halfway full with batter. Divide cream cheese filling between muffin cups and top with remaining muffin batter, filling cups to brim with batter. Set aside for a moment.
Streusel Topping
- Combine all streusel ingredients in a small bowl until crumbly. Divide streusel between muffin cups, pressing lightly to adhere crumbs to batter.
- Bake muffins at 425F 5 minutes, then reduce heat to 350F and continue baking an additional 15-20 minutes until muffins are golden brown and spring back when lightly touched.
- Cool muffins completely on a wire cooling rack. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments on 8/13/26.
Gayle @ Pumpkin 'N Spice says
These look gorgeous, Sarah! Cheesecake muffins with a crumb topping sound like the best combo ever! What a perfect breakfast or dessert! Totally trying these babies out!
Sarah says
It totally is the best combo you could ever ask of a muffin! 😀 Thanks Gayle!
Kelly - Life Made Sweeter says
These muffins are perfect, Sarah! Love the strawberry and cheesecake combo! That crumb topping is totally calling my name! These look gorgeous!
Sarah says
Thanks so much Kelly! Happy Friday. xoxo
Chelsea@TableForOne says
Your photos are beautiful and those muffins looks absolutely perfect for these last summer mornings! I am also in denial about the last half of summer. I am soaking up all my favorite summer things before the craziness of fall begins.
Sarah says
Thank you so much Chelsea!!
Annie @ Annie's Noms says
I’m in denial about it being mid summer already too! But these muffins. Oh my gosh, they’re beautiful and they really do encompass Summer in one muffin! 🙂
Sarah says
Right?? I swear June just FLEW by and so is July!
Jen | Baked by an Introvert says
I am right there with you! I don’t want summer to end and the though that it’s halfway over breaks my heart. But these cheesecake muffins make happy! I need one now!
Sarah says
Thanks Jen!! You’ve gotta try these muffins before strawberries go outta season! 😉
Natalie @ Tastes Lovely says
So funny you say that, because just yesterday I was thinking, “man, when I was a kid I would start getting so bummed mid july because summer is half over”. But now that I’m adult, it all kind of feels the same to me. Especially living in California, when every day is basically perfect weather. Speaking of perfect, how perfect are these muffins?! Craving!
Sarah says
Haha! I definitely don’t belong in a place with weather like Wisconsin! Cali-style aaaaaall the way. 😉 Thanks Nat!
Dani @ DaniCaliforniaCooks says
These are so cute and decadent! And I love how you’ve lightened them up.
Sarah says
Thanks so much Dani!
felicia@ingredient1 says
I absolutely love a good blueberry muffin, but these look great too! I especially like that you used coconut sugar.
Sarah says
Thank you Felicia! I loooove coconut sugar in muffins! 😀
Ashley says
I don’t what I like more … that filling or the crumb topping!! And yes, I cannot believe that July is already halfway over … this year is flying by at warp speed!
Sarah says
Eee! I know it! Crazy to think that 2015 is over half over already.
Joanne says
Shall we just go ahead and declare this The Summer of Muffins! This muffin in particular, obviously, because WHOA. I want to cuddle with that thing all day long.
Sarah says
I’m totally down with that declaration! LOL. Happy Friday, girlie!!
Mariah @ Mariah's Pleasing Plates says
Ahhh culinary school in just 1 month?! I am so excited for you girlfriend! I can’t wait for those instructors to be so impressed with our talented Sarah! They are just gonna keep asking “Um how old are you again?” And I really think they should see your blog because you are CLEARLY multitalented (hello stunning food photographer and hilarious writer!).
AND you are killing me with these muffins. They wouldn’t last two hours in my house either. Drooling over here and now I am strangely dissatisfied with my boring greek yogurt breakfast.
Sarah says
Ohhhh girl, you totally just made my day! You are seriously so sweet and supportive, Mariah! Thanks so much for all the love, girlfriend! xoxo. Wish I could send you a few dozen of these muffins! 😉
Alice @ Hip Foodie Mom says
Sarah, I LOVE these muffins!!!! Summer in a muffin, indeed!!!! Beautiful!
Sarah says
Thanks Alice! Hope you had a great weekend. 🙂
Kelly // The Pretty Bee: Cooking & Creating says
Oooh, these look like a wonderful way to use up strawberries! Scrumptious!
Sarah says
The best way!! 😉 Thanks Kelly!
Coley @ Coley Cooks says
These muffins look delicious and I will mess with them! I’m going to try these out, great for summer breakfasts or anytime! Yum!
Sarah says
Haha yes do mess with them!! LOL. Let me know how they turn out, Coley! 🙂
Thalia @ butter and brioche says
The secret to a perfect muffin I always find is the combination of greek yoghurt and tangy buttermilk.. so I bet these tasted just as moist and delicious as they look.
Sarah says
YES! I put those two ingredients in nearly all my muffins just because it ALWAYS makes for awesome texture! 😉 Thanks Thaila!