Strawberry Cheesecake Muffins
Whether you’re prepping for a bake sale, hosting brunch, or just want something sweet and satisfying on hand, these Strawberry Cheesecake Muffins are a total win. Soft, fruity, and layered with velvety cream cheese and crumbly streusel, they’re just as perfect for parties as they are for grab-and-go breakfasts or after-school treats.
If you’ve tried my Sour Cream Blueberry Muffins, you know how much I love a recipe that’s both easy to scale and hard to resist. Let’s dig into the magic.
🍓 Strawberry Cheesecake Muffins
🧁 Streusel Topping
| Ingredient | Amount |
|---|---|
| Brown sugar | ¼ cup |
| All-purpose flour | ½ cup |
| Cinnamon | 1 teaspoon |
| Cold butter | 4 tablespoons, cut into small bits |
🍰 Cheesecake Filling
| Ingredient | Amount & Notes |
|---|---|
| Cream cheese | 6 ounces, room temperature |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | ¼ cup |
🧁 Muffin Batter
| Ingredient | Amount & Notes |
|---|---|
| Unsalted butter | ½ cup, softened |
| Granulated sugar | ½ cup |
| Brown sugar | ¼ cup |
| Sour cream | ½ cup |
| Eggs | 2 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 1¾ cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Fresh strawberries | 1½ cups, diced |
👩🍳 How to Make Them
1. Make the Streusel Topping
In a small bowl, combine brown sugar, flour, cinnamon, and cold butter. Use your fingers or a pastry cutter to mix until coarse and crumbly. Set aside.
