A recipe for Strawberry Cheesecake Muffins! These flavorful muffins are filled with fresh diced strawberries and sweetened cream cheese, then covered with a crumbly cinnamon streusel topping.
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These Strawberry Cheesecake Streusel Muffins are such a fun addition to brunch or as a spring/summertime afternoon treat! They do take a little bit of extra effort and time to create the different layers, but the results are completely worth it.
To assemble, each muffin begins with a thin layer of batter, then topped with fresh diced strawberries, a sweetened cream cheese filling, a few pieces of cinnamon streusel, then covered with another layer of batter. To finish, sprinkle even more strawberries and a thick coating of additional streusel before baking until golden.
A Few Tips
If the batter is too thick to blend in the flour, add up to 1/4 cup (60 milliliters) more milk. Be careful not to add too much or overmix or you will lose the light texture.
I used a dough blender to cut in the diced butter for the cinnamon streusel. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting. If you prepare the streusel ahead of time, refrigerate until ready to use to keep the butter chilled. This will help add to the crispy texture.
Pile plenty of the cinnamon streusel over the top of the muffins. It may seem like too much, but the batter will spread during baking.
Make sure the cream cheese is completely softened at room temperature before mixing to help create a smooth and creamy filling.
If you don’t use liners in the muffin tins, grease them well with oil to keep the muffins from sticking and falling apart.
Preheat oven to 425˚F (220˚C), then immediately decrease the temperature to 400˚F (200˚C) when placing the muffins in the oven. This will help them puff and develop a more domed shape.
These Strawberry Cheesecake Muffins are best the day they are made. If not serving warm from the oven, cool to room temperature and store in the refrigerator for up to three days.
I haven’t tried it yet, but I am sure these muffins would also be delicious with blueberries.
Looking for more recipes with fresh strawberries?
This recipe was originally published in May 2015 and updated May 2021.
Strawberry Cheesecake Muffins Recipe
Adapted from Confessions of a Confectionista
Strawberry Cheesecake Muffins
- 1/2 cup (65 grams) all-purpose flour
- 1/3 cup (70 grams) light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60 grams) unsalted butter chilled and diced
- 6 ounces (170 grams) cream cheese softened
- 1/3 cup (70 grams) granulated sugar
- 1 large egg yolk
- 1 teaspoon (5 milliliters) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- 1/4 teaspoon salt
- 1/2 cup (118 milliliters) milk
- 1/3 cup (80 milliliters) canola oil
- 2 large eggs
- 1 teaspoon (5 milliliters) vanilla extract
- 8 ounces (227 grams) finely diced strawberries
- Preheat oven to 425˚F (220˚C). Line 12 muffin tins with liners or grease well with oil.
To prepare the streusel:
- In a small bowl, combine the flour, brown sugar, and cinnamon.
- Use a pastry blender, fork, or your fingers to cut in butter until crumbly and pieces are small and coarse with the texture of sand. Refrigerate until ready to use.
To prepare the cream cheese filling:
- In a medium bowl beat together the softened cream cheese with the sugar until blended and smooth. Beat in the egg yolk and vanilla extract to create a creamy mixture. Set aside.
To prepare the muffins:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, beat together the milk, canola oil, eggs, and vanilla extract. Gently mix the dry ingredients into the milk mixture until just combined with no streaks of flour remaining.
- Place about 1 tablespoon of batter into each prepared tin and spread to completely cover the bottom.
- Top with a single layer of diced strawberries, then divide the cream cheese mixture among the tins.
- Add a layer of the refrigerated streusel, then cover with the remainder of the batter. Add a few more strawberries and top with remaining streusel.
- Place the muffin tins in the oven and immediately reduce heat to 400˚F (200˚C). Bake until puffed and lightly golden. 18-20 minutes. Allow to cool 5 minutes before transferring to wire rack.