Name: Strawberry Cheesecake Muffins
Prep time: 25 min
Cook time: 24 min
Total time: 1 h
Cuisine: American
Ingredients: Streusel:; 1/4 cup (50g) light brown sugar; 1/2 cup (63g) all-purpose flour; 1 teaspoon ground cinnamon; 1/4 cup (56g) unsalted butter, cold; Muffins:; 1/2 cup (113g) unsalted butter, softened; 1/2 cup (100g) granulated sugar; 1/4 cup (50g) packed light or dark brown sugar; 2 large eggs, room temperature; 1/2 cup (120g) yogurt; 2 teaspoons pure vanilla extract; 1 and 3/4 cups (219g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 and 1/4 cups (250g) chopped strawberries (fresh or frozen, not thawed); Cheesecake Filling:; 6 ounces (170g) full-fat brick cream cheese, softened; 1 egg yolk; 1 teaspoon pure vanilla extract; 3 tablespoons (36g) granulated sugar

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Strawberry Cheesecake Muffins are the ultimate indulgent treat for breakfast or brunch. These bakery-style muffins are bursting with juicy strawberries, layered with a rich cheesecake filling, and topped with a buttery cinnamon streusel. With their tender crumb and creamy center, they taste like a combination of your favorite muffin and a slice of cheesecake in every bite.

Why You’ll Love This Recipe

Triple-layered goodness: Muffin base, cheesecake filling, and streusel topping create an irresistible texture and flavor contrast.
Bursting with fresh strawberries: Every bite is filled with juicy, sweet fruit that pairs perfectly with the tangy cream cheese.
Perfect for brunch or dessert: Elegant enough for special occasions, yet easy enough for weekend baking.
Freezer-friendly: Make a batch ahead and freeze for quick breakfasts or snacks.
Bakery-style results at home: With high domed tops and a moist crumb, these muffins rival any café pastry.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Streusel
1/4 cup light brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold

Muffins
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light or dark brown sugar
2 large eggs
1/2 cup yogurt
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fresh or frozen strawberries, chopped

Cheesecake Filling
6 ounces cream cheese, softened
1 egg yolk
1 teaspoon vanilla extract
3 tablespoons granulated sugar

Directions

Preheat oven to 425°F (218°C). Prepare two muffin tins with liners or nonstick spray. Set aside.
Make the streusel topping by combining brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
Prepare the muffin batter:
In a large bowl, beat the softened butter until smooth. Add granulated sugar and brown sugar; beat until light and fluffy (about 2 minutes).
Mix in eggs, yogurt, and vanilla until well combined.
In another bowl, whisk together flour, baking soda, baking powder, and salt.
Slowly add the dry ingredients into the wet mixture, mixing until just combined.
Gently fold in the strawberries.
Make the cheesecake filling:
In a separate bowl, beat cream cheese until creamy. Add egg yolk, vanilla, and sugar. Mix until smooth.
Assemble the muffins:
Spoon 1 tablespoon of muffin batter into each muffin cup. Add a spoonful of cheesecake filling, then top with another tablespoon of muffin batter, filling each cup to the top.
Sprinkle with streusel and gently press it down to help it stick.
Bake at 425°F for 5 minutes. Without opening the oven, reduce temperature to 350°F (177°C) and continue baking for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 14 muffins
Prep time: 25 minutes
Cook time: 24 minutes
Total time: 1 hour

Variations

Use blueberries or raspberries instead of strawberries for a seasonal spin.
Add lemon zest to the muffin batter for a bright citrus note.
Make mini muffins for bite-sized treats—just reduce the bake time.
Swap yogurt for sour cream for a slightly richer flavor.
Add nuts to the streusel for extra crunch.

Storage/Reheating

To store: Keep muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze: Wrap individually and store in a freezer-safe container for up to 2 months.
To reheat: Warm in the microwave for 15–20 seconds or allow to thaw at room temperature.

FAQs

Can I use frozen strawberries?

Yes, just do not thaw them before folding into the batter to avoid extra moisture.

Can I make these ahead of time?

Absolutely. These muffins store and freeze well, making them great for meal prep.

How do I get tall muffin tops?

Start with a hot oven (425°F), then lower the temperature. This quick heat burst helps them rise high.

Can I make this recipe without the cheesecake filling?

Yes, simply omit the filling and bake as strawberry muffins with streusel topping.

What can I use instead of yogurt?

Sour cream or Greek yogurt are great substitutes for moisture and tang.

Are these muffins overly sweet?

Not at all—the sweetness is balanced between the muffin, filling, and topping.

How do I know when they’re fully baked?

Insert a toothpick into the muffin center. It should come out clean or with a few moist crumbs.

Can I double the recipe?

Yes, this recipe can be doubled to yield about 28 muffins.

What type of cream cheese should I use?

Use full-fat brick-style cream cheese for best texture and flavor.

Can I add chocolate chips?

Yes, white chocolate chips pair especially well with strawberries and cheesecake.

Conclusion

Strawberry Cheesecake Muffins are a decadent twist on the classic muffin. With sweet berries, creamy cheesecake, and a crumbly streusel top, they’re a treat everyone will look forward to. Whether you enjoy them fresh from the oven or as a freezer-friendly breakfast option, these muffins deliver bakery-quality results every time.