How To Make Strawberry Cheesecake Muffins
With these strawberry cheesecake muffins, you’ll get a taste of the soft and moist flavor of muffins with the cheesecake filling that you’ve always wanted.
Serves:
Ingredients
For Streusel:
- ¼cuplight brown sugar,(50 grams)
- ½cupall purpose flour,(62 grams), spoon & leveled
- 1tspground cinnamon
- ¼cupunsalted butter,(60 grams), cold
For the Muffins:
- ½cupunsalted butter,(115 grams), softened to room temperature
- ½cupgranulated sugar,(100 grams)
- ¼cuplight or dark brown sugar,(50 grams), packed
- 2large eggs,room temperature
- ½cupyogurt,(120 grams)
- 2tsppure vanilla extract
- 1¾cupsall purpose flour,(220 grams), spoon & leveled
- 1tspbaking soda
- 1tspbaking powder
- ½tspsalt
- 1¼cupsstrawberries,fresh or frozen, (250 grams) do not thaw, chopped
For the Cheesecake filling:
- 6ozcream cheese,(168 grams), softened to room temperature
- 1egg yolk
- 1tsppure vanilla extract
- 3tbspgranulated sugar,(36 grams)
Instructions
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Preheat oven to 425 degrees F (218 degrees C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners. Set aside.
Streusel:
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In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
Muffins:
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In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy for about 1 minute.
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Add the granulated and brown sugars and beat on high until creamy for about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
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Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
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In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix until combined and little lumps remain.
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Fold in the strawberries with a wooden spoon or rubber spatula.
Cheesecake filling:
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In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, and sugar. Beat until combined.
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Spoon 1 Tablespoon of strawberry muffin batter into the muffin cups. Layer with about 1 spoonful of cheesecake filling then another Tablespoon of muffin batter.
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Sprinkle each muffin evenly with streusel topping and gently press the streusel down into the muffin so it sticks.
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Bake the muffins for 5 minutes at 425 degrees F (218 degrees C).
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Keeping the muffins in the oven, lower the temperature down to 350 degrees F (177 degrees C), and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
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Allow the muffins to cool for 10 minutes in the muffin sheet then transfer to a wire rack to cool until ready to eat.
Nutrition
- Calories: 166.70kcal
- Fat: 9.03g
- Saturated Fat: 5.32g
- Trans Fat: 0.23g
- Monounsaturated Fat: 2.38g
- Polyunsaturated Fat: 0.49g
- Carbohydrates: 19.02g
- Fiber: 0.53g
- Sugar: 9.62g
- Protein: 2.54g
- Cholesterol: 45.30mg
- Sodium: 124.22mg
- Calcium: 38.74mg
- Potassium: 55.80mg
- Iron: 0.75mg
- Vitamin A: 84.74µg
- Vitamin C: 4.68mg
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