Strawberry Cheesecake Muffins.”

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Strawberry Cheesecake Muffins are fluffy, tender strawberry muffins with a cream cheese cheesecake filling. With bits of juicy strawberries in each bite, and a slightly crunchy and sweet streusel topping. 

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It’s a simple recipe that’s easy to scale- perfect for parties or bake sales. Just like my Sour Cream Blueberry Muffins!

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This strawberry muffin recipe is also great for a quick breakfast on the go, afterschool snack, or fast dessert option. 

Why make these strawberry muffins

These Strawberry Cream Cheese Muffins come together rather quickly, in about 40 minutes, and only need basic ingredients so no extra trips to the grocery store are necessary. 

The sour cream really makes these moist Strawberry Cheesecake Streusel Muffins like my Sour Cream Chocolate Chip Muffins.

Delicious Muffins Ingredients

• Sugars: Brown sugar for muffins and streusel topping, powdered sugar for the cheesecake filling, and white sugar in the muffins.
• Flour: all purpose flour
• Cinnamon:
• Dairy: butter that’s cold cut into small pieces and some softened butter, room temperature softened cream cheese, and sour cream. If you don’t want to use sour cream, you can use plain Greek yogurt.
• Eggs:
• Vanilla extract:
• Baking powder and baking soda & salt
• Strawberries: Diced fresh strawberries, frozen will also work.

How to Make Strawberry Cheesecake Muffins

• Step 1: Add brown sugar, flour, cinnamon, and butter pieces to your small bowl. 
• Step 2: Use your fingers, or a pastry cutter to mix it together until it reaches a coarse crumb consistency. This is the streusel topping- set it aside. 
• Step 3: In a separate medium bowl, add the cream cheese and mix with an electric mixer or by hand, until creamy. Pour in the vanilla extract with the powdered sugar.
• Step 4: Use the mixer to mix until combined. This is your cheesecake filling, set aside. 

• Step 5: In a large mixing bowl, beat the softened butter until creamy. 
• Step 6: Add in both sugars, sour cream, eggs, and vanilla extract. Mix until combined. 
• Step 7: Now we add the dry ingredients to the large bowl- add the flour, baking powder, and baking soda to the wet ingredients and mix until combined. 
• Step 8: Pour in the chopped strawberries and use a wooden spoon to fold them in the batter. 

• Step 9: Transfer some of the batter to each of the muffin cups of the lined muffin tin.
• Step 10: Equally, transfer the cheesecake filling on top of the batter for each cup.
• Step 11: Transfer the remaining batter equally to each cup and press down if necessary.
• Step 12: Add streusel toppings to the top of the muffins before baking until golden brown in a preheated oven.

Recipe Tips

• Use room temperature butter so it’s easier to mix into the batter and doesn’t just make it clumpy.
• You can use muffin or cupcake liners to line your muffin tins, or you could use a baking spray so they don’t stick to the pan after baking.
• Let the muffins cool in the pan for 10 minutes before removing to finish cooling on a wire rack. 
• Store homemade muffins in an airtight container for up to 5 days. They must be kept in the fridge due to the cream cheese mixture. Additionally, you can freeze them for up to 2 months.