Easy Strawberry Cream Cheese Muffins
Soft and fluffy strawberry muffins with a creamy cheesecake filling and optional streusel topping.
- Cook Time: 20-23 minutes
- Total Time: 0 hours
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Baking
- Diet: Vegetarian
Ingredients
Scale
- For the Muffins:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) plain yogurt (or sour cream)
- 2 teaspoons pure vanilla extract
- 1 3/4 cups (219g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (250g) fresh or frozen (unthawed) chopped strawberries
- For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- For the Streusel Topping (Optional):
- 1/4 cup (50g) granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners.
- First, prepare the streusel topping if using: In a small bowl, combine the 1/4 cup granulated sugar and 2 tablespoons flour. Cut in the cold butter with your fingers or a pastry blender until crumbly. Set aside.
- For the cheesecake filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Beat until thoroughly combined and creamy. Set aside.
- For the muffin batter: In a large bowl, cream together the softened butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the yogurt and 2 teaspoons vanilla extract, mixing until just combined.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the chopped strawberries.
- Spoon about 1 tablespoon of muffin batter into the bottom of each prepared muffin cup.
- Next, place about a generous spoonful (approximately 1 tablespoon) of the cheesecake filling over the muffin batter in each cup.
- Top with the remaining muffin batter, filling each cup almost to the very top. It’s okay if a little cheesecake peeks out.
- Evenly sprinkle the streusel topping over each muffin, gently pressing it down so it adheres.
- Bake at 425°F (218°C) for 5 minutes. Without opening the oven, reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into a muffin (avoiding the cheesecake swirl) comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.