Moist, fluffy, and filled with everything good! These strawberry cheesecake muffins have fresh strawberries, a luscious cheesecake filling, a buttery crumb topping, and a dreamy drizzle to tie it all together.

These strawberry cheesecake muffins legit look like they came straight out of a fairytale—and they’ve gone viral for a reason!

Muffins have always been my comfort food, and I love playing around with different flavor combinations because the possibilities are practically endless.

For this recipe, I brought together all my favorite things: strawberries, cheesecake, crumb topping, and a pretty drizzle.

Yes that may seem a lot but trust me, they’re totally worth it!

These strawberry cheesecake muffins are perfect for tea time, potlucks, or even a party. I promise they won’t disappoint!

With over 3.5 million views on Instagram (and counting), it’s safe to say that these muffins are an absolute life changer!

Why You’ll Love This Strawberry Cheesecake Muffins

This recipe comes together easily, no mixer needed!
The muffin base is soft, fluffy, and moist!
You can use fresh or frozen strawberries, or even other berries!
Buttery and crunch crumb topping and cream cheese filling! Yes!

Ingredients You’ll Need

For the Muffins:

2 eggs
1 cup (200g) granulated sugar
½ cup (115g) melted butter
2 tbsp oil
⅓ cup (80g) Greek yogurt or sour cream
¾ cup (180g) milk
2 tsp vanilla extract
2½ cups (300g) all-purpose flour
1 tbsp baking powder
¼ tsp salt
200g diced strawberries (fresh or frozen)

Crumble Topping

¾ cup (100g) all-purpose flour
⅓ cup + 1 tbsp (80g) granulated sugar
¼ cup (60g) melted butter

Cheesecake Filling

½ block (125g) softened cream cheese
2 tbsp icing/confectioners’ sugar

Icing Drizzle (Optional)

½ cup (60g) icing/confectioners’ sugar
1–1½ tbsp milk

Baking Tips

Frozen Strawberries: If you’re using frozen berries, there’s no need to thaw, just toss them in flour and fold into the batter frozen to avoid excess moisture.
Muffin Variations: Try swapping strawberries for blueberries or raspberries, or add a touch of lemon zest to the batter for brightness.
Bakery Style Muffin Tops: To achieve the signature muffin top from bakeries, bake the muffins at 425F (220C) for the first 5 mins, then without opening the oven door, bring down temperature to 350F(180C) and bake for 15-18 mins more.

How To Store Strawberry Cheesecake Muffins

Room Temp: Store in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer freshness (especially because of the cream cheese), store in the fridge for up to 5 days. Warm slightly before eating for the best texture.
Freezer: Freeze (without drizzle) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently in the oven or microwave. Add drizzle after thawing.

Strawberry Cheesecake Muffins

Moist and fluffy muffins with fresh strawberries, cheesecake filling, buttery crumb topping and a dreamy icing drizzle.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings 12

Ingredients

2 pc large eggs
1 cup granulated sugar 200g
½ cup melted butter 115g
2 tbsp oil
⅓ cup greek yogurt/sour cream 80g
¾ cup whole milk 180g
2 tsp vanilla extract
2 ½ cup all purpose flour 300g
1 tbsp baking powder
1/4 tsp salt
200 g diced strawberries fresh/frozen

Crumble Topping

3/4 cup all purpose flour 100g
1/3 cup + 1 tbsp granulated sugar 80g
1/4 cup melted butter 60g

Cream Cheese Filling

1/2 block block soft cream cheese 125g
2 tbsp icing/confectioners sugar

Drizzle Icing

1/2 cup icing / confectioners sugar 60g
1-1.5 tbsp milk

Instructions

Preheat your oven to 425°F (220°C). Line a muffin pan with paper liners or lightly grease it.
Prepare the crumble topping: In a small bowl, mix together the flour, granulated sugar, and melted butter until crumbly. Set aside.
Make the cheesecake filling: In another small bowl, mix the softened cream cheese and icing sugar until smooth and creamy. Set aside.
Mix the wet ingredients: In a large bowl, whisk together the eggs, sugar, melted butter, oil, yogurt, milk, and vanilla extract until well combined.
Mix the dry ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
Combine: Add the dry ingredients to the wet mixture and stir gently until just combined—don’t overmix.
Prepare the strawberries: Toss the diced strawberries in a little flour (to keep them from sinking), then fold into the batter.
Assemble the muffins: Divide the batter evenly into 12 muffin cups. Spoon 2–3 teaspoons of cheesecake filling on top of each. Generously sprinkle the crumble over each one.
Bake: Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (180°C) and bake for 15–18 more minutes, or until the tops are golden and a toothpick comes out clean.
Drizzle: Once slightly cooled, drizzle with the icing and enjoy!

Strawberry Cheesecake Muffins