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Strawberry Cheesecake Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

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