Description
These Strawberry Cheesecake Muffins are soft and moist, filled with chopped strawberries, layered with a sweet cream cheese filling, and topped with a cinnamon streusel. A perfect indulgence for breakfast or brunch.
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
Instructions
- Preheat oven to 425°F (218°C). Line 14 muffin cups or spray with nonstick spray. Set aside.
- Make the streusel: In a bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or pastry cutter until crumbly. Set aside.
- Make the muffins: In a medium bowl, beat softened butter until smooth. Add both sugars and beat on high speed until light and fluffy (about 2 minutes). Scrape down the bowl. Add eggs, yogurt, and vanilla. Beat on medium, then high speed until well combined.
- In a separate large bowl, whisk together flour, baking soda, baking powder, and salt. Add wet ingredients and mix just until combined. Fold in chopped strawberries.
- Make the cheesecake filling: In another bowl, beat cream cheese until creamy. Add egg yolk, vanilla, and sugar. Mix until smooth.
- Assemble muffins: Add 1 tablespoon of muffin batter to each muffin cup. Top with 1 spoonful of cheesecake filling. Add more muffin batter to fill cups to the top. Sprinkle each with streusel and gently press it down.
- Bake for 5 minutes at 425°F (218°C), then lower oven temperature to 350°F (177°C) and bake for 18–19 more minutes. Muffins are done when a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use either fresh or frozen strawberries—do not thaw frozen berries.
- Filling the cups to the top ensures tall, bakery-style muffins.
- These muffins are moist and best eaten within 2–3 days, or store in the fridge up to 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 16g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
