Strawberry Cream Cheese Muffins

You know those mornings when you wake up craving something special? Well, I had one of those today and decided to whip up a batch of strawberry cream cheese muffins. 

And let me tell you, my kitchen smelled like heaven while these beauties were baking!

Between the fluffy muffin, creamy cheesecake filling, juicy strawberries, and buttery streusel, these strawberry cream cheese muffins are irresistible. One isn’t enough!

Why You’ll Love These Strawberry Cream Cheese Muffins

Dessert for Breakfast: Muffins are a breakfast staple. But thanks to the cheesecake filling, these are more like a dreamy slice of cake!

Perfect for Any Occasion: Whether it’s a casual breakfast, a brunch gathering, or an afternoon snack, these muffins are versatile and suitable for any event.

Visually Appealing: The vibrant red strawberries and golden streusel topping make these muffins delicious and visually stunning.

Easy Customization: Swap out the berries, add cinnamon, or even add a bit of lemon zest to jazz them up even more.

Ingredients

• All-Purpose Flour: The base of your streusel topping and muffin batter.

• Brown Sugar: Adds a rich, caramel-like sweetness to the streusel topping, enhancing its crunchy texture.

• Butter: Incorporates into the streusel topping for a buttery, crumbly finish and blended in the muffin batter for richness and moisture.

• Cream Cheese: Creates a creamy, decadent filling that contrasts perfectly with the muffin’s fruity sweetness.

• Granulated Sugar: Sweetens the cream cheese filling and muffin batter, ensuring a balanced flavor profile.

• Eggs + Yolk: Eggs bind the muffin batter while the yolk makes the filling extra rich and creamy.

• Vanilla Extract: Infuses aromatic depth into the cream cheese filling and muffin batter.

• Fresh Strawberries: Bursting with juicy sweetness, these berries provide a refreshing burst of flavor and vibrant color.

• Baking Powder and Salt: Key ingredients in the muffin batter, ensuring a light, fluffy texture and balanced taste.

• Sour Cream: Adds richness and tanginess to the muffin batter, enhancing its flavor and moisture.

How to Make Strawberry Cream Cheese Muffins

These strawberry cheesecake muffins are a delightful treat that will brighten up any breakfast or snack time.

They require some prep (and mixing bowls), but they’re more than worth it in the end.

1. PREPARE. Chop the strawberries and dry them on paper towels.

2. STREUSEL. Combine the flour, brown sugar, and butter until coarse crumbs form. Refrigerate.

3. FILLING. Beat the cream cheese until smooth. Add the sugar, yolk, and vanilla; beat until fluffy. Refrigerate.

4. PREHEAT. Set the oven to 425°F (220°C) and line muffin cups.

5. MIX. Whisk the dry ingredients, then set aside. Beat the butter and sugar until fluffy. Mix in eggs and vanilla. Alternate adding the dry ingredients and sour cream. Toss the strawberries with the last batch of flour, and then gently fold them into the batter.

6. ASSEMBLE. Fill the muffin cups halfway with batter. Add the cream cheese filling and top with more batter. Sprinkle with streusel and press gently to adhere.

7. BAKE. Bake for 5 minutes at 425°F (220°C), then 15-18 minutes at 350°F (175°C).

8. COOL. Let the muffins cool for  5-10 minutes, then transfer to a rack to cool completely. Enjoy!

Tips For the Best Strawberry Cream Cheese Muffins

The combination of juicy strawberries, tangy cream cheese filling, and buttery streusel topping in these babies is simply irresistible. 

Each bite is a delightful mix of textures and flavors that will make your taste buds sing.

And with these tips, yours will be just as drool-worthy.

• Room temperature ingredients. Get everything out of the fridge about 30 minutes before you start for easy mixing.

• Use fresh strawberries. For the best flavor and texture, use fresh, ripe strawberries. If you have to use frozen, don’t thaw them—just mix them right into the batter.

• Dry the strawberries. Cut fresh strawberries into small, evenly sized pieces, then dry them on paper towels. This will keep them from releasing too much moisture into the muffins, which makes them soggy.

• Avoid overmixing. Mix the batter until just combined to prevent dense, tough muffins. When adding the flour and sour cream, use a spatula and mix by hand.

• Adjust the baking temperature. Start baking at a higher temperature to help the muffins rise, then lower the temperature to ensure they cook through without burning.

• Cool before serving. They’re tasty when they’re warm, but the filling is much better after cooling. 

• Optional mix-ins. Consider adding other ingredients like white chocolate chips, lemon zest, or a pinch of cinnamon for extra flavor and variety.

How to Store

I love how these strawberry cheesecake muffins are both comforting and a little indulgent at the same time.

They’re perfect for a weekend brunch or as a treat to brighten up your weekday.

Here’s how to keep them fresh:

To Store: Place cold muffins in an airtight container and refrigerate for up to 5 days. 

To Reheat: Warm the muffins in a microwave for 15-20 seconds or in a preheated oven at 350°F for 5-7 minutes. This will help restore their fresh-baked texture.

To Freeze: Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months, then thaw in the fridge overnight before enjoying.

Keep in mind, the cream cheese filling will keep these nice and moist, so they’re great right out of the fridge!

More Muffin Recipes Your Family Will Love

French Toast Muffins
Coffee Cake Muffins
Pumpkin Cream Cheese Muffins
Lemon Raspberry Muffins with Glaze
Red Velvet Muffins

Strawberry Cream Cheese Muffins

Course: Breakfast, DessertCuisine: American

Servings

16

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

287

kcal

Between the fluffy muffin, creamy cheesecake filling, juicy strawberries, and buttery streusel, these strawberry cream cheese muffins are irresistible!

Ingredients

• Streusel Topping

• 1/2 cup all-purpose flour

• 1/4 cup brown sugar

• 1/4 cup cold unsalted butter, cubed

• Cream Cheese Filling

• 8 ounces cream cheese, softened

• 1/4 cup granulated sugar

• 1 large egg yolk

• 1 teaspoon vanilla extract

• Muffin Batter

• 2 cups fresh strawberries, chopped

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 2/3 cup granulated sugar

• 2 large eggs

• 1/2 cup sour cream

• 1 teaspoon vanilla extract

Instructions

• Chop the strawberries and arrange in a single layer on paper towels to dry. Set aside.
• Make the streusel: In a medium bowl, combine the flour, brown sugar, and butter. Blend with a pastry cutter or rub between your fingers until coarse crumbs form. Cover and refrigerate.
• Make the filling: Beat the cream cheese in a clean bowl until smooth. Scrape the bottom and sides and add the sugar. Beat until fluffy, then blend in the yolk and vanilla. Cover and refrigerate.
• Preheat oven to 425°F (220°C) and line 16 muffin cups with liners.
• Make the muffins: In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
• In a separate bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Turn the mixer to low and add the eggs one at a time, then mix in the vanilla.
• Alternate adding the dry ingredients and sour cream, starting and ending with the flour. Before adding the last addition of flour, toss the strawberries until they’re evenly coated, then very gently fold them into the batter until no streaks of flour are visible.
• Assemble and bake: Fill each muffin cup about halfway with batter. Add a tablespoonful of the cream cheese filling to each, then top with the remaining batter.
• Alternatively, evenly divide the batter between the muffin liners, filling them almost all the way to the top. Transfer the cream cheese filling to a piping bag, insert it 1 inch into the batter, and squeeze about 1 tablespoonful into the center.
• Sprinkle the streusel on top of the muffin batter, pressing it gently so it sticks.
• Bake for 5 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake for an additional 15-18 minutes.
• Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Notes

• Room temperature ingredients. Get everything out of the fridge about 30 minutes before you start for easy mixing.
• Use fresh strawberries. Use fresh, ripe strawberries for the best flavor and texture. If you have to use frozen, don’t thaw them – just mix them right into the batter.

beautyeval - InsanelyGood

Hey there! I'm beautyeval. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

See Full Bio

Related posts

Pumpkin Cream Cheese Muffins Strawberry Cream Cheese Spread Starbucks Pumpkin Cream Cheese Muffins (Copycat Recipe) 15 Best Strawberry Cream Cheese Desserts Strawberry Cupcakes with Strawberry Buttercream Strawberry Banana Muffins (Easy Recipe)