Description
Delight in these moist and flavorful Strawberry Cheesecake Muffins, bursting with fresh strawberries and a creamy cheesecake filling. Topped with a sweet cinnamon streusel, these muffins are perfect for breakfast or as a delightful snack, combining the best of fruity and rich textures in every bite.
Ingredients
Streusel Topping
- 1/4 cup (50g) light brown sugar
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold
Muffin Batter
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 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 (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/4 cups (250g) fresh or frozen (do not thaw) chopped strawberries
Cheesecake Filling
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 3 Tablespoons (36g) granulated sugar
Instructions
- Preheat and Prepare Pans: Preheat oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners to prepare for baking the batches (this recipe makes 14 muffins in total). Set aside.
- Make the Streusel: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry knife or fork until the mixture resembles coarse crumbs. Set aside.
- Prepare Muffin Batter: In a medium bowl, use a mixer fitted with a paddle attachment to beat the softened butter on high until creamy, about 1 minute. Add granulated and brown sugars and beat on high for about 2 minutes until light and fluffy. Scrape down bowl as needed. Add eggs, yogurt, and vanilla extract and beat on medium speed for 1 minute, then increase to high speed until uniform in texture. Scrape bowl again as needed.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the wet ingredients into the dry and mix until just combined, with some small lumps remaining. Carefully fold in the chopped strawberries with a wooden spoon or spatula, allowing some berry color to bleed into the batter.
- Make Cheesecake Filling: In a medium bowl, beat cream cheese on medium-high speed until creamy. Add egg yolk, vanilla extract, and sugar and beat until smooth and fully combined.
- Assemble Muffins: Spoon about 1 tablespoon of muffin batter into each muffin cup. Add a spoonful (slightly less than a tablespoon) of cheesecake filling on top of the batter, then add another tablespoon of muffin batter to fill cups to the very top. Some cheesecake filling may peek out. Sprinkle each muffin generously with streusel topping and gently press it down so it sticks.
- Bake Muffins: Bake at 425°F (218°C) for 5 minutes. Without removing the muffins, reduce the oven temperature to 350°F (177°C) and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. Total baking time is about 23-24 minutes.
- Cool and Serve: Allow muffins to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. The muffins will be very moist from the cheesecake filling and best enjoyed once slightly cooled.
Notes
- Use cold butter for the streusel topping to ensure crumbly texture.
- Do not thaw frozen strawberries before mixing to prevent too much bleeding into the batter.
- Filling the muffin cups to the top is critical for proper layering and texture.
- Cooling muffins before eating helps set the cheesecake filling inside.
- Yogurt adds moisture and tenderness to the muffins; plain or vanilla yogurt can be used.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
