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