Fluffy muffins packed with strawberries, a creamy cheesecake filling, and buttery streusel — these Strawberry Cream Cheese Muffins are pure happiness.
Okay, so… here’s the thing. I wasn’t planning to make muffins. At all.
It was one of those mornings. You know the kind — coffee barely doing its job, scrolling through your phone thinking, What do I even want to eat? The fridge wasn’t exactly inspiring. Except… I spotted strawberries. They were just sitting there, looking at me like, “Hello? We’re gonna go bad soon.” (Rude but fair.)
Right next to them? Cream cheese. You know, the block you always think you’ll use but somehow forget about until you’re cleaning out the fridge weeks later? Yeah, that one.
Anyway — long story short — I thought, why not turn this lazy day into a little baking therapy session? Muffins felt right. But basic ones? Not exciting enough. Enter the idea: Strawberry Cream Cheese Muffins. I mean, who doesn’t want a fluffy muffin with creamy cheesecake filling and buttery streusel sprinkled on top? (If that’s you… we might need to talk.)
And just like that, a star was born. Or, well, baked.
Why You’ll Love This Strawberry Cream Cheese Muffins Recipe?
I’m just gonna say it — these muffins aren’t shy. They bring a lot to the table.
First bite? Crunchy, sweet streusel topping. It’s buttery and crumbly and basically like a hug for your tastebuds. Then, soft and fluffy muffin goodness loaded with juicy strawberries. Oh, but wait — the best part? Hidden right in the middle is a creamy, dreamy cheesecake filling that makes you pause and think, Um, why doesn’t every muffin have this?!
And here’s the kicker. They’re not overly sweet. Which makes them dangerously easy to justify for breakfast… and mid-morning snacks... and dessert.
If you love strawberry cheesecake (or just love good things, really), these Strawberry Cream Cheese Muffins are about to become your new weakness.
Ingredient Notes:
Alright, let’s break this down like we’re grocery shopping together.
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Strawberries — Fresh is best. They bring that juicy sweetness. Just make sure to dry them well or the batter will get a little too… sloshy.
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All-Purpose Flour — You’ll need this for both the batter and the streusel. It’s pretty much the glue holding everything together.
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Brown Sugar + Granulated Sugar — Brown sugar makes the streusel cozy, while white sugar keeps the muffin light and sweet. It’s a sweet team effort.
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Butter — Cold for streusel (think pebbly crumbles), softened for the muffin batter. Temperature matters, I promise.
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Cream Cheese — The filling MVP. Softened so it blends smooth — no lumpy surprises, please.
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Egg Yolk — Adds richness to the filling. Makes it feel more “cheesecake-y”.
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Vanilla Extract — Flavor magic. Always.
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Sour Cream — This keeps the muffins moist and tender. You don’t want dry muffins. Nobody does.
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Baking Powder + Salt — Because baking science. They help everything rise and taste balanced.
How To Make Strawberry Cream Cheese Muffins?
This is where we get our hands (a little) dirty.
Want To Save This Recipe?
- First, chop your strawberries and lay them out on paper towels. Let them hang out. You don’t want them dripping wet. Wet strawberries = soggy muffins. Gross.
- Now, onto the streusel. Mix flour, brown sugar, and cold butter. Use your fingers. Or a pastry cutter. Honestly, I just go in with my hands — less dishes later. You want crumbly bits, not a dough. Stick it in the fridge to chill.
- Next up? Cream cheese filling. Beat it smooth. Scrape down the bowl (because cream cheese loves hiding). Add sugar, beat until fluffy, then the yolk and vanilla. Chill that too.
- Preheat your oven. 425°F — don’t forget. No one likes realizing they forgot halfway through. Line your muffin tin while you’re at it.
- Time for muffin batter. Whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until creamy. Add eggs, one by one. Toss in the vanilla.
- Now, add the flour mixture and sour cream in turns. Start and end with flour. Before your last addition of flour, coat those strawberries in flour too. Helps them stay put in the muffin instead of sinking.
- Gently fold everything together. Don’t overmix — tender muffins only, please.
- Now, assemble. Spoon batter halfway into each cup. Add a scoop of cream cheese filling. Top with more batter until almost full. OR, fill to the top and pipe cream cheese right into the center. (Yep — you’ve got options.)
- Sprinkle the streusel generously on top. Press lightly so it sticks.
- Bake 5 minutes at 425°F, then lower to 350°F and bake 15-18 minutes more. When they’re golden and set, pull them out.
- Cool for 5-10 minutes… or just dive in like I did. Hot tip — they’re ridiculously good warm.
Storage Options:
Look, fresh is best. That streusel on day one? Unreal. But leftovers hold up pretty well too.
Store them in an airtight container for up to two days at room temp. After that, tuck them in the fridge — they’ll be fine for another few days.
Want to freeze them? Go for it. Wrap tight, freeze, and thaw overnight. Pop ’em in the microwave or oven for a quick warm-up. Not exactly day-one perfection, but still muffin magic.
Variations and Substitutions:
Feel like mixing things up? I support that.
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Swap the fruit — Try blueberries, raspberries, or even diced peaches.
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Change the filling — Lemon zest, almond extract… make it yours.
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Gluten-free option — Just use a good 1-to-1 gluten-free flour blend. Easy swap.
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Add-ins — Mini chocolate chips, nuts… get creative.
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Skip the streusel — You could… but it’s like skipping sprinkles. Why?
What to Serve with Strawberry Cream Cheese Muffins?
They’re pretty perfect on their own, but here’s what pairs beautifully:
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Coffee or tea — Classic. No explanation needed.
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Yogurt and berries — If you want to feel balanced.
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Brunch spread — Eggs, bacon, fruit — these muffins make it special.
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Midnight snack — Don’t knock it until you’ve tried it.
Frequently Asked Questions:
Can I use frozen strawberries?
Yep! Just thaw and dry them really well first. You don’t want extra liquid messing with your batter.
How do I know when they’re done?
Golden tops and set centers. A toothpick near the edge should come out clean.
Do they need refrigeration?
After two days, yep — because of the cream cheese filling.
So… ready to bake these Strawberry Cream Cheese Muffins yet? Seriously, they’re a little extra, but in the best possible way. Once you taste that cheesecake center, you’ll get it.
If you do make them, come back and tell me — did you stick with strawberries or get adventurous? I love hearing what twists you come up with!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Cream Cheese Muffins
Ingredients
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold unsalted butter cubed
For the Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
For the Muffin Batter
- 2 cups fresh strawberries chopped
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
Instructions
Prepare the Strawberries:
- Begin by chopping the strawberries into small, even pieces. Arrange them in a single layer on paper towels and allow them to dry. This step helps prevent excess moisture in the batter.
Prepare the Streusel Topping:
- In a medium mixing bowl, combine the flour and brown sugar. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Cover and refrigerate until ready to use.
Prepare the Cream Cheese Filling:
- In a clean bowl, beat the softened cream cheese until smooth and creamy. Scrape down the sides of the bowl as needed to ensure even blending. Add the granulated sugar and continue beating until light and fluffy. Mix in the egg yolk and vanilla extract until fully combined. Cover and refrigerate.
Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line 16 muffin cups with paper liners to prepare for assembly.
Prepare the Muffin Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2 minutes. Reduce the speed to low and add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Before adding the final portion of flour, toss the chopped strawberries with the remaining flour to coat evenly. Gently fold them into the batter until just combined and no dry streaks remain.
Assemble the Muffins:
- Spoon the muffin batter into each prepared muffin cup, filling about halfway. Add one tablespoon of the cream cheese filling to each. Then, top with the remaining muffin batter, filling the cups nearly to the top.
- Alternatively, for an easier option, fill each muffin liner almost completely with batter. Transfer the cream cheese filling to a piping bag, insert the tip approximately 1 inch into each muffin, and pipe about one tablespoon of filling into the center.
- Sprinkle the prepared streusel evenly over each muffin. Press lightly to ensure the streusel adheres to the batter.
Bake the Muffins:
- Place the muffin tray in the preheated oven and bake for 5 minutes at 425°F (220°C). Without removing the muffins, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 to 18 minutes, or until the tops are golden and a toothpick inserted near the edge comes out clean.
Cool and Serve:
- Allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely. Once cooled, they are ready to serve and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
