Strawberry Cheesecake Muffins

Sweet, creamy, and bursting with fresh strawberry flavor, these strawberry cheesecake muffins are like having dessert for breakfast—but still totally acceptable with your morning coffee.

Why You’ll Love This Recipe

• Combines the tangy richness of cheesecake with the fluffiness of muffins
• Packed with juicy strawberries in every bite
• Easy to make in under an hour—no mixer needed!
• Family-friendly and perfect for brunches or lunchbox treats
• Make-ahead friendly and freezer-safe
• Swappable ingredients for dietary needs (gluten-free, low-sugar, etc.)
• Bakery-style results with simple ingredients
• A delicious way to use up fresh or frozen strawberries

Ingredients

For the Muffin Batter

• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup plain yogurt or sour cream
• ⅓ cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups chopped fresh strawberries

For the Cheesecake Swirl

• 6 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

Optional Topping

• 2 tbsp coarse sugar (for a crunchy top)

Directions

1. Preheat & Prep
   Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
2. Mix Dry Ingredients
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients
   In a separate bowl, whisk together yogurt, oil, eggs, and vanilla extract until smooth.
4. Combine Batter
   Pour wet ingredients into dry ingredients and mix gently until just combined. Fold in chopped strawberries.
5. Make Cheesecake Mixture
   In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until creamy and smooth.
6. Assemble Muffins
   Fill each muffin cup about ¾ full with batter. Add 1 heaping teaspoon of cheesecake mixture on top. Use a toothpick or knife to gently swirl.
7. Add Topping (Optional)
   Sprinkle coarse sugar on top of each muffin for a crunchy texture.
8. Bake
   Bake for 20–23 minutes, or until a toothpick inserted in the muffin part (not cheesecake center) comes out clean.
9. Cool & Serve
   Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Calories per serving: ~210

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Vegan: Use plant-based yogurt, vegan cream cheese, and flax eggs.
• Berry Swap: Substitute raspberries or blueberries for strawberries.
• Chocolate Version: Add mini chocolate chips to the batter or swirl.
• Lemon Twist: Add lemon zest to both the muffin batter and cheesecake mixture.
• Low-Sugar Option: Use a sugar substitute like erythritol or monk fruit.
• Mini Muffins: Make 24 mini muffins; reduce bake time to 12–15 minutes.
• Crumble Topping: Top with a streusel made of butter, brown sugar, and flour for bakery-style muffins.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.
• Fridge: Keeps well refrigerated for up to 5 days.
• Freezer: Freeze for up to 3 months; wrap individually in plastic wrap.
• To Reheat: Microwave for 15–20 seconds or warm in a 300°F oven for 5 minutes.

FAQs

Can I use frozen strawberries?

Yes! Just thaw, drain excess liquid, and pat dry before chopping.

Can I make these ahead of time?

Absolutely. These muffins keep well in the fridge or freezer for meal prep or party planning.

Can I skip the cheesecake layer?

You can—but it’s what makes these muffins extra special. For plain strawberry muffins, just omit the swirl.

How do I know when they’re done?

Check that the muffin part (not the cream cheese center) springs back when touched or a toothpick comes out clean.

Can I use Greek yogurt?

Yes! Greek yogurt works great and gives a richer texture. Use plain, full-fat for best results.

Are they very sweet?

They’re moderately sweet, more like a bakery muffin than a cupcake. Reduce sugar slightly if preferred.

What’s the best oil to use?

Neutral oils like vegetable, canola, or even melted coconut oil work well.

Can I double the recipe?

Definitely—just use two muffin pans or bake in batches.

Do I need to refrigerate them?

If not eating within 1–2 days, store them in the fridge due to the cream cheese filling.

What kind of cream cheese should I use?

Use block-style full-fat cream cheese for the best texture and flavor.

Conclusion

If you love strawberry cheesecake and cozy bakery-style muffins, these strawberry cheesecake muffins are your perfect mash-up treat. They’re soft, creamy, fruity, and just sweet enough to feel indulgent without going over the top. Whether you’re prepping for brunch, packing lunches, or just treating yourself, these muffins will be a hit. Give them a try and enjoy the best of both worlds in every bite!

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