Imagine a muffin with a creamy cheesecake center — these strawberry cheesecake muffins deliver just that. A simple vanilla muffin batter made from flour, baking powder, salt, an egg, sugar, oil, milk, and vanilla is folded together with chopped fresh strawberries. Each muffin cup is filled about halfway with batter, then topped with a spoonful of sweetened cream cheese mixture and covered with more batter. A sprinkle of sparkling sugar finishes them before they bake at 350°F (175°C) for 20–25 minutes.
When you bite through the golden top and tender strawberry-speckled crumb, you reach a tangy, smooth cream cheese core that is slightly firmer than the surrounding muffin. The sparkling sugar on top adds a bright crunch. These muffins look ordinary at first glance but surprise you with a rich center — a treat we make again and again when strawberries are at their peak in late spring.
Tips for Making Strawberry Cheesecake Muffins
Make the cream cheese filling smooth
Beat softened cream cheese with sugar, an egg yolk, and vanilla until the mixture is completely smooth and free of lumps. The filling should be thick enough to hold its shape when spooned into the muffin cups.
If the cream cheese is still cold, it won’t blend evenly. Allow it to come to room temperature before beating for best results.
Layer carefully in the muffin cups
Fill each liner halfway with muffin batter, add a spoonful of the cream cheese mixture in the center, then cover with more batter. During baking the cream cheese will sink slightly and settle into a centered pocket, so don’t worry if it isn’t perfectly centered before you bake.
Strawberry Cheesecake Muffins
5 Stars
5 from 3 reviews
- Author: Dianna Muscari
- Total Time: 40 minutes
- Yield: Makes 12 muffins
Description
Tender, vanilla-scented muffins flecked with bright pieces of ripe strawberry hold a surprise cheesecake-like center. Light, slightly tangy, and sweet, they’re a fresh and indulgent treat for spring and summer.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup sugar
- 1/4 cup canola or vegetable oil
- 1 cup milk (your choice)
- 1 teaspoon vanilla extract
- 1 cup chopped strawberries
- 8 ounces cream cheese, softened
- 1/4 cup sugar (for the filling)
- 1 egg yolk
- Sparkling sugar for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the egg and 1/2 cup sugar until light. Add the oil, milk, and vanilla, mixing until combined.
- Stir the wet ingredients into the dry until just combined, then fold in the chopped strawberries.
- For the filling, beat the softened cream cheese with 1/4 cup sugar, the egg yolk, and a splash of vanilla until smooth and thick.
- Fill each muffin cup halfway with batter, add a spoonful of the cream cheese mixture, then top with more batter to cover.
- Sprinkle tops with sparkling sugar and bake 20–25 minutes, until a toothpick inserted near the center comes out clean (avoid the cream cheese pocket when testing).
- Cool the muffins in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Store chilled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
Frequently Asked Questions
What is sparkling sugar?
Coarse sugar crystals that remain visible after baking, adding a crunchy, sparkly topping. Coarse turbinado sugar can be used as a substitute.
Can I use frozen strawberries?
Fresh strawberries work best. Frozen berries release extra moisture and can make the batter soggy; if using frozen, thaw, drain, and pat them dry before folding into the batter.
How do I store these?
Store in an airtight container in the refrigerator for up to three days because of the cream cheese filling. Bring muffins to room temperature or warm briefly before serving.
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