Strawberry Cheesecake Muffins
Moist and fluffy muffins with fresh strawberries, cheesecake filling, buttery crumb topping and a dreamy icing drizzle.
Prep Time :30 minutes
Cook Time :25 minutes
Total Time :55 minutes
Servings :12
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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