Why You’ll Love This Recipe

These Strawberry Cheesecake Muffins are a unique twist on traditional muffins, offering a perfect balance of sweetness and richness. The strawberries add a burst of fruity flavor, while the cheesecake filling provides a smooth, indulgent contrast. The muffins themselves are light and airy, making them a treat that’s satisfying without being too heavy. Whether you’re serving them for a special occasion or just treating yourself, these muffins are a fun, delicious way to enjoy the classic strawberry cheesecake combination.

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup granulated sugar
1 large egg
½ cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
4 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. Set aside.
In a separate bowl, mix the egg, milk, vegetable oil, and vanilla extract until smooth and combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Gently fold in the diced strawberries.
In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Fill each muffin cup about halfway with the muffin batter. Spoon a small amount of the cream cheese mixture on top of the batter, then cover with more muffin batter until the muffin cups are about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean, with just a few crumbs.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep time: 15 minutes
Cook time: 18-22 minutes
Total time: 35-40 minutes

Variations

Blueberry Cheesecake Muffins: Swap out the strawberries for fresh blueberries for a different fruity twist on this recipe.
Mini Muffins: Make these muffins in mini muffin tins for a smaller, bite-sized version.
Cinnamon Sugar Topping: For an added layer of flavor, sprinkle a little cinnamon sugar on top of the muffins before baking.
Chocolate Chip Cheesecake Muffins: Add a handful of chocolate chips to the batter for a chocolatey indulgence.

Storage/Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
Freezing: You can freeze the muffins for up to 3 months. Place them in a freezer-safe bag or container and thaw them at room temperature when you’re ready to enjoy them.
Reheating: To reheat, microwave the muffins for 15-20 seconds or warm them in the oven at 350°F (175°C) for about 5 minutes.

FAQs

1. Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but be sure to thaw and drain them to avoid excess moisture in the batter.

2. Can I make the cream cheese filling ahead of time?

Yes, the cream cheese filling can be made ahead of time and stored in the refrigerator for up to 24 hours before using.

3. How do I know when the muffins are done baking?

Insert a toothpick into the center of the muffins. If it comes out clean or with a few crumbs, the muffins are done.

4. Can I use a different type of cheese for the filling?

For the best results, use cream cheese. Other cheeses, like ricotta or mascarpone, may alter the texture and flavor.

5. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, though the texture may vary slightly.

6. Can I reduce the sugar in the muffins?

You can reduce the sugar, but be aware it may affect the texture and flavor of the muffins.

7. Can I make these muffins without the cream cheese filling?

Yes, you can make plain strawberry muffins without the cream cheese filling, but you’ll lose the cheesecake-like indulgence.

8. Can I add nuts to this recipe?

Yes, adding chopped nuts like walnuts or almonds can add crunch and flavor to the muffins.

9. Are these muffins suitable for a dairy-free diet?

To make this recipe dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative and use plant-based milk instead of regular milk.

10. How can I make these muffins extra fluffy?

To make the muffins extra fluffy, be sure not to overmix the batter. Stir until just combined, as overmixing can lead to dense muffins.

Conclusion

Strawberry Cheesecake Muffins are a perfect blend of fresh fruit, fluffy muffin texture, and rich cheesecake filling. Whether you’re serving them for a special breakfast or enjoying them as an afternoon treat, these muffins are sure to become a favorite. Easy to make and delicious, they bring a delightful twist to classic muffin recipes!

Strawberry Cheesecake Muffins Recipe

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These Strawberry Cheesecake Muffins are the perfect combination of fluffy, tender strawberry muffins and a rich cream cheese cheesecake filling. They offer a delightful contrast of flavors, making them a delicious treat for breakfast, snacks, or dessert.

Author: Emily
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 muffins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Cheesecake Filling:
In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Prepare the Muffins:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the melted butter, egg, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.
Assemble the Muffins:
Spoon a small amount of muffin batter into each muffin cup, just enough to cover the bottom. Then add a spoonful of the cheesecake filling on top of the batter. Top with more muffin batter until the cups are filled almost to the top.
Bake the Muffins:
Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve:
Serve the muffins warm or at room temperature, and enjoy the creamy cheesecake center with the fluffy strawberry muffin.

Notes

You can use frozen strawberries, but fresh strawberries will provide the best texture and flavor.
If you’d like, sprinkle some sugar on top of the muffins before baking for a slight crunch.