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Strawberry Cheesecake Muffins

Soft strawberry muffins filled with creamy cheesecake for a bakery-style treat perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 0.75 cup milk
  • 1 tsp vanilla extract
  • 1.5 cups fresh strawberries diced
Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Muffin pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin pan with liners.
  2. Beat cream cheese, sugar, and vanilla until smooth to create the cheesecake filling.
  3. In a bowl whisk flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl mix melted butter, eggs, milk, and vanilla.
  5. Combine wet and dry ingredients until just mixed.
  6. Fold diced strawberries gently into the batter.
  7. Add batter to muffin cups, place cheesecake filling in the center, then top with more batter.
  8. Bake 18–22 minutes until golden and cooked through.

Notes

Use fresh strawberries for best texture and flavor. Store muffins in the refrigerator due to the cream cheese filling.