Go Back
+ servings

Strawberry Cheesecake Crumb Muffins

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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 dozen muffins


  • 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
  • 4 oz cream cheese softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 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.