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Strawberry Cheesecake Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 43 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Strawberry Cheesecake Muffins combine tender muffin texture with a creamy cheesecake filling and a crunchy streusel topping. Bursting with fresh strawberries and balanced with cinnamon, these delightful muffins are perfect for breakfast or a sweet snack.

Ingredients

Streusel Topping

  • ¼ cup brown sugar
  • ½ cup all purpose flour
  • 1 teaspoon cinnamon
  • 4 tablespoons butter (cold, cut into very small pieces)

Cheesecake Filling

  • 6 ounces cream cheese (room temperature)
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar

Muffins

  • ½ cup unsalted butter (softened)
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup sour cream
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups fresh strawberries (diced)

Instructions

  1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit. Prepare a 12-count muffin tin by spraying with non-stick cooking spray or lining with cupcake liners.
  2. Prepare Streusel Topping: In a small bowl, combine the brown sugar, flour, cinnamon, and cold chopped butter. Using a pastry cutter or your fingers, mix until coarse crumbs form. Set aside.
  3. Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add vanilla extract and powdered sugar, and beat until fully combined. Set aside.
  4. Mix Muffin Batter: In a large bowl, beat softened butter until creamy using a hand mixer. Add granulated sugar, brown sugar, sour cream, eggs, and vanilla extract, mixing until well combined.
  5. Add Dry Ingredients: To the wet ingredients, add flour, baking powder, baking soda, and salt. Beat until incorporated.
  6. Fold in Strawberries: Using a wooden spoon or spatula, gently fold in the diced fresh strawberries until evenly distributed throughout the batter.
  7. Assemble Muffins: Spoon about 2 tablespoons of muffin batter into each muffin cup and gently press down to form a base layer.
  8. Add Cheesecake Filling: Divide the cheesecake filling evenly among the muffin cups over the batter base.
  9. Top with Remaining Batter: Layer the remaining muffin batter evenly over the cheesecake filling and gently press down as needed.
  10. Add Streusel Topping: Evenly distribute the streusel topping over the muffins and gently press to adhere.
  11. Bake Muffins: Bake at 425 degrees Fahrenheit for 5 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 18 minutes, or until a toothpick inserted in the muffin comes out clean.
  12. Cool: Allow the muffins to cool in the pan for 10 minutes before removing and serving.

Notes

  • Use cold butter for the streusel topping to achieve a crumbly texture.
  • Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
  • Press batter and toppings gently in the muffin cups to maintain the layered structure.
  • Fresh strawberries work best; frozen strawberries can add excess moisture.
  • Allow muffins to cool slightly for better flavor and texture before serving.

Find it online: https://yumbara.com/strawberry-cheesecake-muffins-recipe/