Strawberry Cheesecake Streusel Muffins

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This is just one of those recipes that you know that you are going to love before you make it. I mean seriously. Have you baked with strawberries before? It is like pockets of jam inside each bite. And then the cheesecake in the middle? BAM! To top this muffin off it is crusted with cinnamon sugar. Double BAM! These muffins were perfectly moist and made the perfect breakfast…. or lunch… or possibly even a midnight snack. I may even be eating one right now! 🙂

Strawberry cheesecake streusel muffin on a wooden table.

Rating: 4 stars  Difficulty of Recipe: 3 stars
Review:  Seriously I am obsessed with Costco strawberries. I love that they are coming into season and this makes the perfect muffin. I have already made these twice!
Recipe Adapted from Joans Food Wanderings

Strawberry Cheesecake Streusel Muffins

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These muffins were perfectly moist and made the perfect breakfast…. or lunch… or possibly even a midnight snack. I may even be eating one right now! 
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings: 12 Muffins


Strawberry Cheesecake Streusel Muffins

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/4 cup canola oil
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 2 cups strawberries cut into small pieces

Cream Cheese Filling

  • 4 ounces cream cheese
  • 1/3 cup granulated sugar
  • 2 tbsp beaten egg
  • 1 tsp vanilla extract

Cinnamon Streusel

  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 3 tbsp butter


  • Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners. If you don't use cupcake liners, make sure to grease the pan so they will come out easily.
  • In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt. Set aside. In another bowl, beat the milk, oil, egg and sugar. Stir the dry ingredients in the milk mixture gently but do not overmix. The batter should be slightly lumpy.
  • For the cheesecake mixture beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
  • For the topping, mix together the flour, sugar, and cinnamon. With a fork blend in the butter until it looks like coarse sand.
  • Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. Sprinkle a few pieces of strawberries and then add about ½ tablespoon of the cheesecake mixture. Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter. Add a few pieces of strawberries on the top and lastly sprinkle with the cinnamon streusel.
  • Bake for 20-25 minutes or until toothpick inserted comes out clean. Let cool into the pan for 5 minutes and transfer them to a wire rack.


Serves: 12

Calories286kcal (14%)Carbohydrates40g (13%)Protein5g (10%)Fat12g (18%)Saturated Fat5g (25%)Cholesterol43mg (14%)Sodium172mg (7%)Potassium192mg (5%)Fiber1g (4%)Sugar21g (23%)Vitamin A282IU (6%)Vitamin C14mg (17%)Calcium82mg (8%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast
Cuisine American
Keyword Muffin Recipes, strawberry cheesecake muffins, strawberry muffins
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I too admit I am obsessed with Costco strawberries… although I’m not been able to use them all before a few spoil! They are so cheap I can not NOT buy more! haha 🙂

    1. Before they spoil, rinse, de-stem and put into a freezer bag. Throw them into the freezer and they are ready to go next time you make a smoothie!

  2. Just made these and I couldn’t contain myself to wait for them to cool, my verdict…..A MAY ZING!! So Delish! Don’t be shy with the berries. Thank you so much for sharing….you’ve changed my life! Hahaha! 😉

  3. These are delicious! I found that I had a lot of extra strawberries and cream cheese; it didn’t all fit in my 12 muffin tin…not a problem because I just used the extra for something else…cream cheese crepes =)

    1. Had the same problem. Lots of left over cream cheese and berries .. I would have added more to the middle layer had I known therewould be so much left over… 🙂

  4. Same question as Barbara….can we sub for the whole milk? how about skim? or part skim and part yogurt?

  5. I’m normally not great at baking, but made these last night and they were fantastic 🙂

    So easy to make, and they turned out great.

  6. I tried this recipe as a cake of sorts instead of muffins, still came out great. Just needed to be cooked for a bit extra time, 5 minutes.

  7. These are in the oven right now and smell soooo good:) Just a quick question (and I’m sure the answer is staring right back at me)…..on the first set of ingredients it calls for 1 tsp vanilla but I didn’t see in the directions when to add it. On the second set of ingredients (for the cream cheese) it calls for it again so I did add it. Did I miss out on putting vanilla in with the milk?? Thanks!

  8. Very good! FYI Vanilla is listed twice on the ingredients list, however the directions only say to add vanilla to the cream cheese mixture. I didn’t catch it till I already had my Muffin mix done. Just a heads up!

  9. I made these last night and I pulled them out after only 17 minutes and they were totally burnt on the bottom. I was so sad. the muffin tops were still yummy though.

    Also, you forgot to say when to put the vanilla into the batter. I assumed it should be added with the eggs.

  10. I made these and they were delicious. But I am trying to figure out what i did wrong because half of the muffin was stuck to the paper. Any advice?

  11. I have made these with strawberries and blueberries (separate batches) and they were both delicious! I have better luck w/o cupcake papers. Also, I used 2% milk, and it was fine.

  12. This is AMAZING!!! Will make these on Sunday for sure…

    Thank you for sharing this recipe!
    ☆*:.。. o(≧▽≦)o .。.:*☆

  13. These look amazing but my kids don’t like cheesecake! Does anyone see any issues with just leaving the filling out? I’ll probably double the muffin recipe to compensate.

  14. Alyssa when you say “muffins” what size exactly do you mean? Standard cupcake size or bigger? I make gigantic muffins… bigger than bakery muffins…

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