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Bakery-Style Strawberry Cheesecake Muffins

Jumbo, bakery-style vanilla muffins stuffed with a rich cream cheese filling, loaded with fresh strawberries, and topped with a buttery streusel crumb.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 2 eggs large, room temperature
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 1.5 cups fresh strawberries hulled and diced
Cream Cheese Filling
  • 8 oz cream cheese full fat, softened
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 0.5 tsp vanilla extract
Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 0.25 cup light brown sugar
  • 0.5 tsp ground cinnamon
  • 0.25 cup unsalted butter cold and cubed

Equipment

  • 12-cup Muffin Tin
  • Muffin liners
  • Mixing bowls
  • Electric hand mixer

Method
 

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the filling: Beat softened cream cheese, granulated sugar, egg yolk, and vanilla until smooth. Chill in the fridge.
  3. Make the streusel: Whisk flour, sugars, and cinnamon. Cut in cold, cubed butter until coarse crumbs form. Chill.
  4. In a large bowl, whisk together 2 cups flour, baking powder, and salt.
  5. In a separate bowl, whisk melted butter, both sugars, eggs, buttermilk, and vanilla until smooth.
  6. Fold wet ingredients into dry ingredients until just combined. Do not overmix.
  7. Toss diced strawberries in 1 tablespoon of flour, then gently fold them into the batter.
  8. Spoon 1 tablespoon of batter into each liner. Add a dollop of cream cheese filling, then cover with remaining batter, filling to the top.
  9. Press streusel topping generously over the top of each muffin.
  10. Bake at 425°F for 5 minutes. Without opening the door, lower the temp to 350°F and bake 18-20 more minutes.
  11. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover muffins in the refrigerator for up to 4 days due to the cream cheese filling. Microwave for 15 seconds to warm before eating.