Bakery-style strawberry cheesecake muffins with fresh berries, creamy filling, and cinnamon streusel. A sweet breakfast or dessert treat everyone loves!
Why You’ll Love This Recipe
- Delicious blend of muffin and cheesecake in one
- Fresh strawberries add natural sweetness and moisture
- Buttery cinnamon streusel topping provides a bakery-style finish
- Perfect for brunch, special occasions, or everyday snacking
- Easy to make with everyday ingredients
- Versatile—swap strawberries for other berries
- Freezer-friendly for make-ahead convenience
- Kid- and crowd-approved
Ingredients
Streusel Topping:
- 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Muffin Batter:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 2 large eggs, room temperature
- 1/2 cup yogurt (plain or strawberry)
- 2 teaspoons pure 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 chopped fresh or frozen strawberries (do not thaw if frozen)
Cheesecake Filling:
- 6 oz full-fat brick cream cheese, softened
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 3 tablespoons granulated sugar
Directions
- Preheat oven to 425°F (218°C). Line 14 muffin cups with paper liners or grease them well
- In a small bowl, prepare the streusel by mixing brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or pastry cutter until crumbly. Set aside
- In a large bowl, beat softened butter until smooth. Add sugars and cream together until light and fluffy
- Beat in eggs, then mix in yogurt and vanilla until smooth
- In another bowl, whisk together the flour, baking soda, baking powder, and salt
- Gradually add the dry ingredients to the wet, mixing until just combined. Gently fold in the chopped strawberries
- For the cheesecake filling, beat cream cheese until creamy. Add egg yolk, vanilla, and sugar; mix until smooth
- Spoon about 1 tablespoon of muffin batter into each muffin cup. Add a spoonful of cheesecake filling, then top with more muffin batter until cups are nearly full
- Sprinkle streusel topping evenly over each muffin and press down gently
- Bake for 5 minutes at 425°F (218°C), then reduce oven temperature to 350°F (177°C) and bake for another 18–19 minutes or until a toothpick inserted into the center comes out clean
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely
Servings and Timing
- Servings: 14 muffins
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Total Time: 49 minutes
- Calories: Approximately 290 kcal per muffin
Variations
- Berry swap: Use raspberries, blueberries, or blackberries instead of strawberries
- Chocolate twist: Add mini chocolate chips to the muffin batter or cheesecake layer
- Citrus zest: Mix lemon or orange zest into the cheesecake filling for a bright pop of flavor
- Nut topping: Add chopped pecans or walnuts to the streusel for crunch
- Gluten-free: Use a 1:1 gluten-free baking flour blend
- Mini muffins: Make mini versions for bite-sized treats—adjust bake time accordingly
Storage/Reheating
- Room temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keep muffins chilled for up to 5 days for best freshness
- Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature or microwave for 30 seconds
- Reheating: Warm in a toaster oven or microwave for a fresh-from-the-oven taste
FAQs
Can I use frozen strawberries?
Yes, but don’t thaw them—add them straight to the batter to avoid excess moisture.
What yogurt is best for this recipe?
Plain Greek yogurt or strawberry yogurt both work well.
Can I skip the cheesecake filling?
Yes, but it adds a rich and creamy element that makes these muffins extra special.
How do I get the muffins to rise high like bakery muffins?
Start baking at a high temperature (425°F), then reduce heat—this encourages a tall rise.
Can I make these in advance?
Absolutely! They store well and taste great even a few days later.
What if I don’t have brown sugar?
You can substitute it with white sugar, though the flavor may be slightly different.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works perfectly for this recipe.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches.
What if I don’t have liners?
Just grease the muffin tin well to prevent sticking.
How do I know when they’re done baking?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Conclusion
Strawberry Cheesecake Muffins are the ultimate combination of fruity sweetness, creamy cheesecake filling, and crunchy streusel topping. Whether you’re baking for a weekend brunch, a special treat, or simply satisfying your sweet tooth, these muffins will quickly become a favorite. They’re just as impressive as they are easy to make—and every bite is bakery-level bliss.
Print
Strawberry Cheesecake Muffins
- Total Time: 49 minutes
- Yield: 14 muffins 1x
- Diet: Vegetarian
Description
Bakery-style strawberry cheesecake muffins with fresh berries, creamy filling, and cinnamon streusel. A sweet breakfast or dessert treat everyone loves!
Ingredients
Streusel Topping:
1/4 cup light brown sugar
1/2 cup all-purpose flour
1 tsp ground cinnamon
1/4 cup cold unsalted butter, cubed
Muffin Batter:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light or dark brown sugar
2 large eggs, room temp
1/2 cup yogurt (plain or strawberry)
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 cups chopped fresh or frozen strawberries (do not thaw)
Cheesecake Filling:
6 oz full-fat brick cream cheese, softened
1 egg yolk
1 tsp vanilla extract
3 tbsp granulated sugar
Instructions
Preheat oven to 425°F (218°C). Line or grease 14 muffin cups.
Mix streusel ingredients; cut in butter until crumbly. Set aside.
Beat butter and sugars until fluffy. Add eggs, yogurt, and vanilla.
Whisk flour, baking soda, powder, and salt. Combine with wet mixture. Fold in strawberries.
For filling, beat cream cheese, then mix in yolk, vanilla, and sugar.
Layer muffin batter, cheesecake filling, and more batter in each cup.
Top with streusel and press gently.
Bake at 425°F for 5 min, then reduce to 350°F and bake 18–19 min.
Cool 5 min in pan, then transfer to rack.
Notes
- Do not thaw frozen strawberries before use.
- Yogurt adds moisture; strawberry yogurt enhances flavor.
- For a cleaner swirl, slightly marble the cheesecake filling into the muffin batter.
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American