These Strawberry Cheesecake Muffin recipe is so easy to make. These muffins are incredibly moist, fluffy, and the absolute BEST way to start your day.
What makes these the BEST muffins
These Strawberry Cheesecake Muffins are simply the best because they moist, light, fluffy, loaded with strawberries and topped with a streusel topping.
How do I make these Strawberry Cheesecake Muffins?
Glad you asked! This recipe is super simple and requires minimal dishes to make. WIN WIN! Let’s get started:
- Streusel Topping: Brown Sugar, Sugar, Flour, Cinnamon and Butter combine to make this amazing topping for the muffins.
- Cheesecake Filling: Whisk the cream cheese, sugar and egg together until smooth.
- Muffin Batter: I used the Muffin Method for this recipe. Measure the dry ingredients in bowl and the wet in another bowl. Pour the wet ingredients into the wet and mix until just combined.
How to get a domed top muffins?
One of the tricks to get dome top, bakery style muffins is to start the oven out a higher temperature. I start the oven out at 425 degrees. Bake the muffins for about 5 minutes at this temperature, allowing them to rise rather quickly. After about 5 minutes, drop the oven temperature down to 400 degrees.
Can I use Frozen Strawberries?
Of course! When using frozen strawberries, dice them up into smaller pieces for the Strawberry Cheesecake Muffins. Just as you would with the fresh strawberries, dust with a pinch of flour to ensure the strawberries don’t sink to the bottom of the muffin.
How long do Strawberry Muffins last?
Store the Strawberry Cheesecake muffins in a airtight container in the fridge. Because the muffins are loaded with strawberries and cheesecake filling, the muffin will likely mild if left out.
The muffins will stay fresh for up to a week if stored properly. When ready to eat, simply pull out of the fridge and eat as is. Or you can zap in the microwave for about 5-10 seconds.
Can these muffins be frozen?
You bet! Place cooled muffins into a airtight container, then place in a ziploc container to ensure freezer burn does not occur. Frozen muffins will last for about a month making it the perfect on the go breakfast for those busy mornings!
Looking for more delicious recipes?
- Million Dollar Chocolate Chip Cookies
- Fluffy and Easy Blueberry Peach Coffee Cake
- Baked Peach Cobbler French Toast
- Easy Blueberry Cheese Danish Recipe
- Easy Strawberry Biscuits (Popeyes Copycat Recipe)
Strawberry Cheesecake Muffins
Ingredients
Struesel Topping
- 1/4 cup Dark Brown Sugar
- 1/2 cup All Purpose Flour
- 1 teaspoon cinnamon
- 1/4 cup Butter Softened
- 1/2 tablespoon Granulated Sugar
Cheesecake Filling
- 6 oz Cream Cheese Room Temperature
- 1 Egg
- 1/4 cup Sugar
- 1 teaspoon Vanilla Extract
Strawberry Cheesecake Muffins
- 2 cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1 cup Strawberries
- 1/2 cup Sugar
- 1/2 cup Light Brown Sugar
- 1/2 cup Milk
- 1/2 cup Vegetable Oil
- 1/2 cup Sour Cream
- 2 Eggs Room Temperature
- 1 teaspoon Vanilla Extract
Instructions
Strusel Topping
- 1. In a bowl mix softened butter,cinnamon, flour and brown sugar together. The mixture will be crumbly.
Cheesecake Filling
- 1. In a separate bowl, combine the softened cream cheese, egg, sugar and vanilla until well combined.
Strawberry Muffins
- 1. Preheat the oven to 350 degrees.2. Grab two bowls, in bowl measure out the flour and baking powder. In the other bowl mix the sugar, eggs, oil, milk, and sour cream .3. Pour the wet ingredients into the dry ingredients. Mix until just combined. Fold in the strawberries.4. Fill the cupcake lines halfway up with the muffin batter with a small scoop. Scoop a layer of the cheesecake batter, then with a toothpick swirl the cheesecake batter around to evenly distribute. Add the remaining muffin batter to fill the cups up 3/4 of the way full. Top with the struesel topping. 5. Bake at 400 degrees for 5 minutes then drop the temperature down to 350 degrees and bake for the remaining 15-18 minutes or until a toothpick comes out clean.
Syi
The instructions state to preheat the oven to 350° F., but then states to start out baking the muffins at 400° F. for the first 5 minutes (then drop temp to 350° to finish the baking). So, shouldn’t the oven be preheated to 400° instead, since that’s the temperature that you need to start the baking?