Strawberry Cheesecake Muffins

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.

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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

1. Cream softened butter with sugar – this builds the fat base to the muffin batter.
2. 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.
3. Bring butter, eggs, and buttermilk to room temperature – this will help these ingredients mix more cohesively into the batter.
4. Toss strawberries with flour – this will keep the strawberry chunks from sinking during baking.
5. Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
6. Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
7. 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!

• Strawberry Shortcake Cookies
• Double Chocolate Strawberry Banana Bread
• Strawberries and Cream Scones

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!

This post was updated with new recipe adjustments and photos on 8/13/26.