Strawberry Cheesecake Muffins Recipe

Introduction

These Strawberry Cheesecake Muffins are a delightful blend of soft, moist muffins and creamy cheesecake filling, bursting with juicy strawberries in every bite. Perfect for breakfast, brunch, or dessert, they offer a sweet treat that’s easy to make and sure to impress.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup chopped fresh strawberries
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. Step 2: In a large bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a separate bowl, combine sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the chopped strawberries.
5. Step 5: Spoon about a tablespoon of batter into each muffin cup.
6. Step 6: In a small bowl, mix the softened cream cheese, powdered sugar, and a splash of vanilla until smooth.
7. Step 7: Drop a teaspoon of the cheesecake filling into the center of each muffin cup over the batter.
8. Step 8: Cover with more batter until each muffin cup is about three-quarters full.
9. Step 9: Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into the muffin part comes out clean.
10. Step 10: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use room temperature ingredients for a smoother batter and cheesecake filling.
• Chop strawberries finely to prevent them from sinking or making the batter too wet.
• Try almond or oat milk instead of regular milk for a different flavor or dairy-free option.
• Swap vegetable oil with melted coconut or light olive oil for a subtle twist.
• For a fruity variation, replace strawberries with blueberries or raspberries.
• Add lemon zest to the batter for a fresh citrus note.
• Top each muffin with a thin slice of strawberry before baking for a pretty presentation.
• To make gluten-free muffins, use a 1:1 gluten-free flour blend.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze the muffins individually wrapped for up to 2 months. Reheat in the microwave for 15–20 seconds to enjoy that fresh-baked warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries?

Yes! Just thaw and drain them well before folding into the batter to avoid sogginess.

Can I skip the cheesecake filling?

You can skip it, but the muffins won’t have the creamy center that makes them special. For a lighter option, try a dollop of vanilla yogurt instead.

Strawberry Cheesecake Muffins Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

These Strawberry Cheesecake Muffins combine a soft, moist muffin base with a creamy cheesecake swirl and juicy fresh strawberries, making them perfect for breakfast, brunch, or dessert. They offer a delightful balance of fruity freshness and rich creaminess in each bite.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Muffin Batter

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup chopped fresh strawberries

Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract (optional, for cheesecake filling enhancement)

Instructions

1. Preheat Your Equipment: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well blended to ensure even rising and flavor distribution.
3. Mix Wet Ingredients: In a separate bowl, combine granulated sugar, eggs, milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and homogenous.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently to avoid overmixing, which can toughen the muffins. Once combined, gently fold in the chopped fresh strawberries to distribute evenly.
5. Prepare Muffin Cups: Spoon approximately one tablespoon of the batter into the bottom of each muffin cup to form the base layer.
6. Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese with powdered sugar and a splash of vanilla extract until smooth and creamy.
7. Assemble Muffins: Drop about a teaspoon of the cheesecake filling on top of the batter base in each muffin cup. Then carefully cover the cheesecake filling with additional batter until each cup is about three-quarters full.
8. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes or until the tops are golden brown and a toothpick inserted into the muffin (avoid the cheesecake center) comes out clean.
9. Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes to set. Then transfer them to a wire rack to cool completely or serve warm.
10. Serve and Enjoy: Serve warm for a gooey cheesecake experience, or at room temperature. They pair beautifully with coffee, fresh berries, powdered sugar dusting, or whipped cream.

Notes

• Use room temperature cream cheese for a smoother, lump-free cheesecake filling.
• Chop strawberries into small pieces to avoid soggy pockets in the muffins.
• Do not overmix the batter to maintain a tender, light crumb texture.
• Paper liners help prevent sticking due to the moist cheesecake filling.
• Check muffins early to avoid overbaking and dryness.

Keywords: strawberry muffins, cheesecake muffins, strawberry dessert, easy muffin recipe, fruity breakfast