Strawberry Cheesecake Muffins

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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.

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 395kcal

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

Storing Instructions

Store muffins in refrigerator up to 4 days.

Nutrition