If you’re a fan of fruity baked goods, creamy cheesecake, and crumbly streusel toppings, you’re about to fall in love with these Strawberry Cheesecake Muffins. These bakery-style muffins are bursting with real strawberries, layered with a rich cheesecake filling, and crowned with a buttery cinnamon streusel topping. Whether you’re making a special breakfast, a brunch centerpiece, or an afternoon snack, these muffins are sure to impress.
In this post, we’ll walk you through how to make these decadent muffins step-by-step, tips to get the perfect rise and texture, storage advice, and ideas for customizing the recipe.
Why You’ll Love These Strawberry Cheesecake Muffins
These muffins aren’t your average strawberry baked good. Each bite combines multiple textures and flavors:
- Tender muffin base with a subtle tang from yogurt
- Juicy strawberry bursts in every bite
- Creamy cheesecake filling that melts in your mouth
- Crispy, buttery streusel topping with a warm cinnamon note
It’s the perfect harmony of sweet, creamy, and crumbly all in one compact muffin.
Ingredients Overview
Let’s break down the ingredients into three key components: the streusel, muffin batter, and cheesecake filling.
Streusel Topping
- Brown sugar: Adds depth and caramel-like sweetness.
- All-purpose flour: The base for the crumb.
- Cinnamon: For a warm spice touch.
- Cold butter: Essential for a crumbly, crispy texture.
Muffin Batter
- Butter: Softened, for a rich and moist crumb.
- Granulated and brown sugar: A balanced sweetness.
- Eggs: Room temperature for better incorporation.
- Yogurt: Adds moisture and a slight tang.
- Vanilla extract: For warm flavor.
- Flour, baking soda, baking powder, salt: The dry mix for structure and rise.
- Fresh or frozen chopped strawberries: Use fresh when in season, or frozen (unthawed) for convenience.
Cheesecake Filling
- Cream cheese: Full-fat for a rich texture.
- Egg yolk: Helps create a custard-like consistency.
- Vanilla extract: Adds flavor.
- Granulated sugar: Sweetens the filling.
How to Make Strawberry Cheesecake Muffins
Follow these steps for the ultimate soft, moist, and bakery-worthy muffins:
1. Prepare Your Muffin Tins
Start by preheating your oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners. This recipe makes 14 muffins, so you’ll bake in two batches or use two pans.
2. Make the Streusel Topping
In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Place it in the fridge while you prep the rest to keep the butter cold.
3. Make the Muffin Batter
In a medium bowl, cream the butter until smooth and fluffy (about 1 minute). Add both sugars and beat for 2 more minutes until creamed. Mix in the eggs, yogurt, and vanilla extract until the batter is well blended.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly combine the dry and wet ingredients, mixing until just combined. Gently fold in the chopped strawberries using a spatula. Some pink streaks in the batter are totally fine!
4. Prepare the Cheesecake Filling
In another bowl, beat the softened cream cheese until creamy. Add the egg yolk, vanilla, and sugar. Mix until smooth and uniform.
5. Assemble the Muffins
Layer each muffin cup with about 1 tablespoon of muffin batter. Add a spoonful of cheesecake filling on top, then cover with another spoonful of muffin batter. Fill the cups all the way to the top. Don’t worry if a little filling peeks out—it will bake beautifully.
Sprinkle the prepared streusel evenly over each muffin and press down gently so it adheres to the batter.
6. Bake the Muffins
Bake the muffins at 425°F (218°C) for 5 minutes. Then, without removing them from the oven, reduce the temperature to 350°F (177°C) and continue baking for 18 more minutes. This method helps achieve a tall, domed muffin top.
Check for doneness by inserting a toothpick into the center. It should come out mostly clean, without raw batter.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Expert Tips for Success
- Room temperature ingredients help the batter mix evenly and ensure the muffins rise properly.
- Do not overmix the batter once the flour is added. Overmixing can result in dense muffins.
- Frozen strawberries work just as well as fresh—just don’t thaw them first.
- Use full-fat cream cheese for a rich, stable filling.
- Chill your streusel while prepping the muffins. Cold butter = crunchy topping.
Storage Instructions
Store cooled muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Thaw overnight in the fridge and reheat in the microwave for 20–30 seconds before serving.
Because of the cheesecake filling, these muffins are best stored chilled to preserve their texture and freshness.
Variations and Add-ins
Make this recipe your own with some fun tweaks:
- Swap the fruit: Try blueberries, raspberries, or chopped peaches in place of strawberries.
- Add a streusel glaze: Drizzle cooled muffins with a simple icing made of powdered sugar and milk for a bakery-style finish.
- Make it mini: Use a mini muffin tin and reduce baking time for bite-sized treats.
- Chocolate lovers: Add mini white chocolate chips to the batter for a creamy contrast to the berries.
Perfect For Any Occasion
Strawberry Cheesecake Muffins are ideal for:
- Weekend brunches
- Mother’s Day breakfasts
- Spring and summer picnics
- Baby showers or bridal showers
- School lunches and afternoon snacks
They’re also a hit at bake sales—no one can resist that golden streusel topping and creamy center!
Final Thoughts
These Strawberry Cheesecake Muffins are everything you love about dessert and breakfast wrapped into one sweet, satisfying bite. With their moist crumb, tangy cheesecake center, and crumbly topping, they taste like something straight from a bakery.
