You’ll love these delicious strawberry cream cheese muffins with streusel topping that are very refreshing with cream cheese filling and fresh strawberries. These muffins are soft and moist. They are perfect for breakfast, snack or dessert!
These three-layer muffins are so delicious. There is a muffin batter in the first layer, cream cheese filling next, and crumbles on top.
You need only 9 simple ingredients to make these strawberry cheesecake muffins.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Flour-I use all purpose flour. Flour creates structure. I also use flour for the crumbles.
- Baking powder-It works as a leavener.
- Eggs-I use it for the structure.
- Sugar-I use granulated sugar in the muffin batter, in the cream cheese filling and in the crumbles. I use just enough sugar in each so these muffins are not too sweet.
- Butter and milk–Melted butter and milk gives moisture to the muffins.
- Vanilla extract-I use pure vanilla extract in the muffin batter and in the cream cheese mixture.
- Cream Cheese-I use it in the filling with vanilla extract and granulated sugar.
- Strawberries-I use fresh strawberries.
Step by step instructions
First I start with the crumbles. I stir the sugar and flour in a small-medium bowl with a fork. Then I add the melted butter on top and continue to stir to form crumbles.
When the kitchen is cold I keep the crumble mixture at room temperature but when the kitchen is hot, I keep it in the fridge until ready to use to avoid butter melt.
Next I make the filling. I place the cream cheese, sugar and vanilla extract in a medium bowl and stir the mixture by pressing with a spoon until combined.
Then I make the batter. I mix the flour and baking powder with a whisk and set aside.
Next I place the eggs and sugar in a medium bowl and stir with a whisk for almost 15-20 seconds. Once combined, I mix in the melted butter, milk and vanilla extract.
Then I pour the mixture over the flour mixture and stir with a whisk. If you see just a little flour that is not completely combined, that’s fine. We will fold the strawberries with a spoon and they’ll all combine.
I start to assemble; first I set aside 6 tablespoons of muffin batter that I’ll use later.
Then I divide the muffin batter into 12 cup muffin pan. It is almost 2 and ½ tablespoons per cup. Using a spoon I make a hole in the middle.
Muffin batter is not too thick. So don’t expect to make an evident hole. I put 2 teaspoons of cream cheese mixture in the middle as much as I can and slightly press the filling.
Now I use the muffin batter that I set aside and add 1 and ½ teaspoons of muffin batter on top of cream cheese and spread it with a spoon. Then I add the crumbles on top.
I bake for almost 22 minutes or until the muffins (the batter part) look golden brown and the crumbles are lightly brown.
I let the muffins cool in the pan for 10 minutes and then gently remove them from the pan and let them cool for at least 25 minutes on a wire rack.
These muffins are more fragile than my other muffins due to the cream cheese filling. I remove them gently from the pan.
I hope you enjoy these strawberry muffins with cream cheese as much as I do!
You can store these muffins in the fridge in an airtight container for up to 4 days or in the freezer for up to 3 months.
Other muffin recipes you may enjoy!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Strawberry Cream Cheese Muffins
- 60 grams (6 tablespoons) all-purpose flour, dip and sweep
- 60 grams (¼ cup and 1 tablespoon) granulated sugar
- 42 grams(3 tablespoons) unsalted butter, melted*
Cream Cheese Filling
- 170 grams (6 oz) cream cheese
- 30 grams (2 tablespoons) granulated sugar
- ½ teaspoon pure vanilla extract
- 235 grams (1 and ⅔ cups) all-purpose flour, dip and sweep
- 2 and ½ teaspoons baking powder
- 2 large eggs, room temperature
- 105 grams (½ cup) granulated sugar
- 115 grams (½ cup) unsalted butter, melted*
- 120 grams (½ cup) milk, room temperature
- 1 teaspoon pure vanilla extract
- 180 grams (1 cup) strawberries, chopped into small pieces
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into a regular size 12 cup-cupcake/muffin pan and set aside.
- Put the flour and sugar in a small-medium bowl and stir with a fork. Pour the melted butter on top and stir until the mixture form crumbles. If you are working in a hot environment, you can keep the mixture in the fridge to keep the butter cold.
Cream Cheese Filling
- Place cream cheese, sugar and vanilla extract in a medium bowl and stir with a spoon until completely combined. Set aside the bowl.
- Place the flour and baking powder in a medium bowl and stir with a whisk. Set aside.
- Put the eggs and sugar into a medium bowl and whisk for almost 20 seconds until combined well. Mix in the melted butter, milk, vanilla extract.
- Pour the mixture over the flour mixture and stir with a whisk. If you see just a little flour that's fine.
- Fold the strawberries with a spoon.
- Set aside 6 tablespoons of muffin batter that you will use later.
- Divide the muffin batter into 12 muffin cup tin. It is almost 2 and ½ tablespoons per cup.
- Using a spoon, by spreading the batter to the sides make a hole in the middle. This muffin batter is not too thick, so don't excpect to make an evident hole. Fill 2 teaspoons of cream cheese filling into the hole you just created and gently press to the filling.
- Time to use the batter you set aside: Add ½ tablespoon of batter on top of cream cheese mixture and spread it with a spoon.
- Add the crumbles on top.
- Bake for almost 22 minutes or until the muffins (the batter part) look golden brown and the crumbles are lightly brown.
- Let the muffins cool in the pan for 10 minutes and then gently remove them from the pan with a small spatula or a knife and let them cool for at least 25 minutes on a wire rack.