Description
Bakery-style strawberry cheesecake muffins with fresh berries, creamy filling, and cinnamon streusel. A sweet breakfast or dessert treat everyone loves!
Ingredients
Streusel Topping:
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1/4 cup light brown sugar
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1/2 cup all-purpose flour
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1 tsp ground cinnamon
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1/4 cup cold unsalted butter, cubed
Muffin Batter:
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/4 cup packed light or dark brown sugar
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2 large eggs, room temp
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1/2 cup yogurt (plain or strawberry)
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2 tsp vanilla extract
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1 3/4 cups all-purpose flour
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1 tsp baking soda
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1 tsp baking powder
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1/2 tsp salt
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1 1/4 cups chopped fresh or frozen strawberries (do not thaw)
Cheesecake Filling:
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6 oz full-fat brick cream cheese, softened
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1 egg yolk
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1 tsp vanilla extract
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3 tbsp granulated sugar
Instructions
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Preheat oven to 425°F (218°C). Line or grease 14 muffin cups.
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Mix streusel ingredients; cut in butter until crumbly. Set aside.
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Beat butter and sugars until fluffy. Add eggs, yogurt, and vanilla.
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Whisk flour, baking soda, powder, and salt. Combine with wet mixture. Fold in strawberries.
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For filling, beat cream cheese, then mix in yolk, vanilla, and sugar.
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Layer muffin batter, cheesecake filling, and more batter in each cup.
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Top with streusel and press gently.
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Bake at 425°F for 5 min, then reduce to 350°F and bake 18–19 min.
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Cool 5 min in pan, then transfer to rack.
Notes
- Do not thaw frozen strawberries before use.
- Yogurt adds moisture; strawberry yogurt enhances flavor.
- For a cleaner swirl, slightly marble the cheesecake filling into the muffin batter.
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American