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