Go Back
+ servings
Strawberry Cheesecake muffins

Strawberry Cheesecake Muffins

Moist and Fluffy Strawberry muffins, loaded with cream cheese filling.

Course Breakfast, Dessert
Cuisine American
Keyword cheesecake, muffins, Strawberries
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 servings


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


Strusel Topping

  1. 1. In a bowl mix softened butter,cinnamon, flour and brown sugar together. The mixture will be crumbly.

Cheesecake Filling

  1. 1. In a separate bowl, combine the softened cream cheese, egg, sugar and vanilla until well combined.

Strawberry Muffins

  1. 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.