These strawberry cheesecake muffins came out impossibly soft and fluffy with pockets of jammy strawberry tucked all through it, rich cheesecake filling in the middle, and a buttery, crunchy crumble on top. And let’s not forget about that dreamy drizzle that makes these muffins look straight from a bakery!
This is one of my most viral recipes and honestly, I get why. They look and taste magical, literally!
It may seem like a lot going on with this recipe, filling, crumble, drizzle, but I promise the process is super simple. No mixer, no fuss, just one bowl for the batter and a few minutes of assembly. Let’s get baking!
Why You’ll Love This Strawberry Cheesecake Muffins
- That combo of strawberries, cheesecake filling, and buttery crumble in one bite is genuinely unreal.
- The muffin base stays soft, fluffy, and moist for days, not dry and crumbly.
- You can use fresh or frozen strawberries (or swap in another berry entirely) so this works pretty much year round.
- Comes together in one bowl with no mixer needed. Just whisk, fold, and go.
What You’ll Need
For the Muffins:
200g granulated white sugar (1 cup) To sweeten the muffins and also helps keep them soft and moist as they bake.
115g melted unsalted butter (½ cup) Melted, not softened. This keeps the batter easy to whisk by hand and gives the muffins a rich flavor without needing a mixer.
2 tbsp neutral oil The oil is what keeps these muffins soft even after a day or two in the fridge. Butter alone firms up too much once chilled, oil doesn’t, so the two together give you the best of both.
80g Greek yogurt or sour cream (⅓ cup) For moisture and tang. Just make sure the yogurt is not sweetened if using plain yogurt.
180g whole milk (¾ cup) Loosens the batter to the right consistency. Whole milk gives the richest result, but 2% works fine too.
2 tsp vanilla extract To enhance the flavors and add warmth.
2 large eggs These bind everything together and give the muffins their structure and lift.
300g all-purpose flour (2½ cups) For structure and texture. Be careful in measuring flour, don’t scoop straight from the bag or you’ll end up with dense, dry muffins. Spoon and level or use a scale.
1 tbsp baking powder This is what gives you that tall, domed bakery-style muffin top. Yes, that’s 1 whole tablespoon of baking powder, don’t panic.
¼ tsp salt Balances the sweetness and makes the flavors pop more.
200g fresh or frozen diced strawberries If you’re using frozen, no need to thaw them first. Toss them in a little flour before folding into the batter, this keeps them from sinking and stops excess moisture from turning your batter pink and soupy. Not a strawberry fan? Blueberries or raspberries work just as well here
For the Crumble Topping:
100g all-purpose flour (¾ cup) The base of the crumble. Keep it cold-ish and don’t overwork it or it’ll turn pasty instead of crumbly.
80g granulated sugar and brown sugar Sweetens the topping and helps it caramelize slightly as it bakes, giving that crunchy top.
60g melted unsalted butter (¼ cup) For that buttery flavor!
For the Cheesecake Filling:
125g softened cream cheese (½ block) Make sure it’s properly softened, cold cream cheese won’t blend smooth and you’ll end up with lumps in your filling. Full-fat cream cheese gives you the richest, most stable filling.
2 tbsp icing/confectioners’ sugar Just enough to sweeten the filling without making it too soft to hold its shape while baking.
For the Drizle Icing (Optional):
60g icing/confectioners’ sugar (½ cup) The base of your drizzle. Sift it first if it’s clumpy so your icing comes out smooth.
1-2 tbsp milk Add it slowly to get a drizzle that’s thick enough to hold its shape but still pourable, not too runny.
How To Store Strawberry Cheesecake Muffins
- Room Temperature: Because of the cream cheese filling, these are best kept in the fridge rather than left out for more than a day. If you do leave them at room temp, keep them in an airtight container and eat within 2 days. A few seconds in the microwave brings back that fresh-baked softness if they’ve firmed up.
- 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.
- Freeze the Baked Muffins: Let them cool completely, then freeze without the drizzle in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge and warm gently in the oven or microwave before adding your icing.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh? Yes, no need to thaw them. Just toss them in a little flour before folding into the batter so they don’t sink or bleed too much color into the crumb.
Why did my muffins turn out dense instead of fluffy? This usually comes down to overmixing the batter or packing your flour too tightly when measuring. Stir just until the flour disappears, and spoon your flour into the measuring cup instead of scooping.
Can I make these without the cheesecake filling? You can, they’ll be more of a classic strawberry crumble muffin.
Do I need to chill the batter before baking? No need! This batter goes straight into the oven. No chilling required.
Can I double this recipe? Yes, this recipe doubles well. Just bake in batches if you don’t have two muffin tins, and don’t overcrowd your oven or the muffins won’t get that nice tall dome.
How do I know when the muffins are fully baked? Look for golden tops and a toothpick that comes out clean from the muffin part (not the cheesecake center, that’ll always look a little soft). The tops should also spring back lightly when touched.
Can I swap the strawberries for another fruit? Definitely. Blueberries or raspberries both work great.
Strawberry Cheesecake Muffins
Ingredients
For the Muffins:
- 200 g granulated sugar 1 cup
- 115 g melted unsalted butter ½ cup
- 2 tbsp neutral oil
- 80 g Greek yogurt or sour cream ⅓ cup
- 180 g whole milk ¾ cup
- 2 tsp vanilla extract
- 2 pcs large eggs
- 300 g all-purpose flour 2½ cups
- 1 tbsp baking powder
- ¼ tsp salt
- 200 g fresh or frozen diced strawberries
For the Crumble Topping:
- 100 g all-purpose flour ¾ cup
- 50 g brown sugar ¼ cup
- 30 g white granulated sugar 2 tbsp
- 60 g melted unsalted butter ¼ cup
For the Cheesecake Filling
- 125 g softened cream cheese ½ block
- 2 tbsp icing/confectioners’ sugar
For the Icing Drizzle (Optional):
- 60 g icing/confectioners’ sugar ½ cup
- 1-2 tbsp milk
Instructions
- Preheat and prep. Preheat your oven to 425°F (220°C). Line a muffin pan with paper liners or grease it well.
- Make the crumble. In a small bowl, mix the flour, sugar, and melted butter together with a fork 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.
- Whisk the wet ingredients. In a large bowl, whisk together the sugar, melted butter, oil, yogurt, milk, vanilla, and eggs until smooth and well combined.
- Add the dry ingredients. Sift the flour, baking powder, and salt directly into the wet mixture. Stir gently until just combined and no dry streaks remain. Don't overmix at this point.
- Fold in the strawberries. Toss the diced strawberries in a little flour, then gently fold them into the batter.
- Assemble. Divide the batter evenly between 12 muffin cups. Spoon 2 to 3 teaspoons of cheesecake filling onto the center of each. Generously sprinkle the crumble over the top of every muffin.
- Bake in two stages. Bake at 425°F (220°C) for 5 minutes, then without opening the oven door, lower the temperature to 350°F (180°C) and continue baking for 15 to 18 minutes, until the tops are golden and a toothpick inserted into the muffin part comes out clean. About 20-23 min in total.
- Drizzle and enjoy. Let the muffins cool slightly, then drizzle with the icing.
Notes
- Baking at a high temperature for the first 5 minutes is what gives these that tall, bakery-style muffin top, so don’t skip the temperature drop step.
- The cheesecake center will look a little underdone even when the muffins are ready. That’s normal, it firms up as the muffins cool.
- Use full-fat, block-style cream cheese (not the spreadable kind in a tub) for the best texture in the filling.
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