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Strawberry Cheesecake Muffins Recipe

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4.4 from 11 reviews

Delight in these moist and flavorful Strawberry Cheesecake Muffins, featuring a creamy cheesecake filling nestled within tender strawberry-studded muffin batter, topped with a sweet cinnamon streusel for the perfect balance of textures and tastes. They make an irresistible breakfast or snack treat with a luscious blend of fresh strawberries and rich cream cheese.

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

  1. Preheat Oven and Prepare Pans: Preheat your oven to 425°F (218°C). Prepare two 12-count muffin pans by spraying them with nonstick spray or lining them with cupcake liners, as this recipe makes 14 muffins, requiring two batches. Set aside.
  2. Make the Streusel Topping: In a small bowl, combine the light brown sugar, flour, and ground cinnamon. Cut in the cold butter using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set this streusel aside to top the muffins later.
  3. Prepare the Muffin Batter: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until smooth and creamy, about 1 minute. Gradually add the granulated and brown sugars and beat for 2 minutes until the mixture is light and fluffy. Scrape down the bowl sides, then add eggs, yogurt, and vanilla extract. Beat on medium for 1 minute and increase to high until uniformly combined. In a separate large bowl, whisk together flour, baking soda, baking powder, and salt. Slowly add this dry mix to the wet ingredients and stir gently until just combined, leaving some small lumps. Fold in the chopped strawberries carefully with a spatula to avoid breaking them too much.
  4. Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer on medium-high speed until creamy and smooth. Add the egg yolk, vanilla extract, and sugar and beat until fully incorporated.
  5. Assemble the Muffins: Spoon about 1 tablespoon of strawberry 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 the cups completely to the top. It’s okay if some cheesecake filling spills out or is visible on the sides. Evenly sprinkle the streusel topping over each muffin and gently press it down so it sticks to the batter.
  6. Bake the Muffins: Place the muffin pans in the oven and bake for 5 minutes at 425°F (218°C). 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 approximately 23-24 minutes.
  7. Cool and Serve: Let the muffins cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. These muffins are moist and flavorful thanks to the luscious cheesecake filling. Enjoy warm or at room temperature.

Notes

  • Use full-fat cream cheese for the best creamy texture in the cheesecake filling.
  • Do not thaw frozen strawberries before mixing into the batter to prevent excess moisture.
  • You can substitute yogurt with sour cream if preferred for a tangy flavor.
  • This recipe makes 14 muffins, so prepare two batches if using 12-count pans.
  • Muffins are best enjoyed within 2 days or refrigerated and warmed before serving.

Find it online: https://cozyplatter.com/strawberry-cheesecake-muffins-recipe/