Strawberry Cheesecake Streusel Muffins

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Strawberry Cheesecake Streusel Muffins are going to get you out of bed in the morning! These strawberry muffins are tender and sweet and full of flavor!

Serve these muffins alongside some Perfect Scrambled Eggs, Breakfast Sausage or Baked Bacon and breakfast is going to be divine!

Strawberry streusel muffins stacked on top of each other.

Strawberry Cheesecake Streusel Muffins

These strawberry streusel muffins are seriously like having cheesecake for breakfast! They are tender, moist, and filled with a luscious creamy filling that is topped with sweet tart berries. If that wasn’t enough for you, then you top them with a crunchy sweet streusel that absolutely makes this muffin! I will admit they seem more like a dessert than a muffin, but no one is judging here. They are called muffins and so we shall serve them as such! Trust me your family will not complain that these are on the table.

These strawberry cheesecake muffins are a great way to use up extra strawberries you might have before they go bad. The muffin batter is super easy to whip up and the cream cheese filling adds that extra bit of tenderness and tang. The strawberries are bright and sweet and the streusel adds a nice bit of crunch. You might just like these better than cheesecake. These may not be the healthiest choice for breakfast, but it is certainly one of the yummiest!

Ingredients for Strawberry Cheesecake Muffins

These take just a bit of time, but they are so worth it! 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!

  • All-purpose flour: This is a good basic flour, you can use unbleached flour too.
  • Granulated sugar: Adds a bit of sweetness and browning.
  • Baking powder: The rising agent in the muffins.
  • Salt: Balances the flavors.
  • Egg: Adds moisture and helps the muffins rise.
  • Canola oil: Oil makes sure the muffins are moist.
  • Whole milk: I use whole milk because it creates a rich tender crumb.
  • Vanilla extract: The perfect flavor to go with the strawberries.
  • Strawberries: Cut into small pieces.

Cream Cheese Filling

  • Cream Cheese: Use full-fat cream cheese for the best results. Low fat is ok but do not use nonfat.
  • Granulated sugar: Balances the tang of the cream cheese.
  • Egg: Beat the egg well before adding.
  • Vanilla extract Helps the filling taste its best.

Cinnamon Streusel Ingredients

  • All-purpose flour: This flour works perfectly for the streusel.
  • Granulated sugar: Combines with cinnamon for a perfect touch.
  • Cinnamon: A bit spicy and a bit sweet, you are going to love it with the strawberries.
  • Butter: Do not melt the butter, but do keep it soft.

It is Muffin Time!

Baking with fresh strawberries makes so it’s like you’re biting into a pocket of jam! It is so good!

  1. Prep: Preheat the 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.
  2. Batter: 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.
  3. Cheesecake Filling: For the cheesecake mixture beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
  4. Streusel Topping: For the topping, mix together the flour, sugar, and cinnamon. With a fork blend in the butter until it looks like coarse sand.
  5. Layer Muffins: 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 onto 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.
  6. Cook: Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool into the pan for 5 minutes and transfer them to a wire rack.
Four photos with the process of making Strawberry streusel muffins.

Strawberry Cheesecake Muffin Tips

These truly could be the perfect dish! It is a good way to have dessert for breakfast!

  • Room Temperature: Bring the butter, eggs, cream cheese, and even milk at room temperature. The ingredients will blend together better and give you smooth batter instead of lumps. The cream cheese filling will also be smooth and creamy. Ideal for those fresh strawberries.
  • Layering: Layering the batter, strawberries and batter will make sure you get a good pop of strawberry and creamy filling in every bite.
  • Rise: Keep in mind that because of the high dairy and fruit content of these muffins, they will not raise as a regular muffin would.
  • Frozen Strawberries: If you are having a craving and do no have fresh strawberries in the fridge, you can use frozen. Let the strawberries thaw in a colander and let them drain. You do not want excess water in the muffins, that would be bad as you can probably imagine. Try to get as much moisture out of them before adding to the muffins.
  • When they are done: When you lightly touch the middles, they should bounce back. If they stay dented they need a bit more time. If you stick a toothpick in the middle, it should come out dry and clean. No wet batter should be sticking to the toothpick.

Strawberry Cheesecake Streusel Muffins

Make a double batch and save some for later, you’ll be grateful you did!

  • Fridge: Store leftovers in an airtight container or sealed bag in the fridge for 3-4 days. Keeping them in the fridge is best because of the fresh fruit and high dairy content.
  • Freeze: If you make one batch, you might as well double it and enjoy them twice as much. Once the muffins have cooled wrap in plastic wrap and then place in a freezer-safe container or freezer bag. Freeze for up to 3 months. Let them thaw in the fridge overnight or on the counter for a few hours. Once thawed keep in the fridge.
Strawberry streusel muffins cut in half.

Strawberry Cheesecake Streusel Muffins

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Strawberry Cheesecake Streusel Muffins are going to get you out of bed in the morning! These strawberry muffins are tender and sweet and full of flavor!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings: 12 Muffins

Ingredients
  

Strawberry Cheesecake Streusel Muffins

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

Cream Cheese Filling

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

Cinnamon Streusel

  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 3 Tablespoon butter

Instructions
 

  • 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.

Video

Notes

Updated on May 13, 2021
Originally Posted on April 24, 2013

Nutrition

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, streusel 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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