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Strawberry Cheesecake Muffins Dessert Recipe

Indulge in these delightful Strawberry Cheesecake Muffins, a perfect dessert recipe featuring a moist vanilla muffin base swirled with creamy cheesecake filling and strawberry preserves, all topped with a sweet, buttery streusel. These muffins offer a delicious combination of textures and flavors, making them an irresistible treat for any occasion.
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Prep Time 45 minutes
Cook Time 23 minutes
Course Dessert
Cuisine American
Servings 12 pieces

Equipment

  • Standard muffin tin
  • muffin liners
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

For the Cheesecake Swirl:

  • 8 ounces cream cheese at room temperature
  • 1 large egg yolk at room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • For the Streusel Topping:
  • 2/3 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 1/4 cup (1/2 stick) unsalted butter, melted

For the Muffins:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 6 tablespoons full-fat sour cream plain Greek yogurt also works
  • 6 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups quartered fresh strawberries
  • 1/3 cup strawberry preserves

Instructions
 

Prepare for Baking:

  • Preheat your oven to 425°F.
  • Line a standard muffin tin with muffin liners, then lightly spray the liners and the top of the tin with nonstick cooking spray.

Make the Cheesecake Swirl:

  • In a medium mixing bowl, combine cream cheese, egg yolk, granulated sugar, and vanilla extract.
  • Whisk until the mixture is smooth and creamy with no lumps. Set aside.

Make the Streusel Topping:

  • In another bowl, mix flour, light brown sugar, granulated sugar, and a pinch of salt.
  • Stir in the melted butter using a fork until the mixture resembles wet sand with clumps. Set aside.

Prepare the Muffin Batter:

  • In a large mixing bowl, whisk the melted butter and granulated sugar until smooth.
  • Add eggs, sour cream (or yogurt), buttermilk, and vanilla extract. Whisk until fully combined.

Incorporate Dry Ingredients:

  • Gradually fold in the flour, baking powder, and salt using a spatula, mixing until just combined without overmixing.
  • Gently fold in the quartered fresh strawberries.

Assemble the Muffins:

  • Evenly distribute the muffin batter into the prepared muffin cups, filling each about three-quarters full.
  • Add a generous tablespoon of the cheesecake mixture on top of each muffin.
  • Use a toothpick or knife to gently swirl the cheesecake mixture into the muffin batter for a marbled effect.
  • Drizzle about a tablespoon of strawberry preserves over each muffin, using the same swirling technique.
  • Sprinkle the prepared streusel topping over each muffin.

Bake:

  • Place the muffin tin in the oven and bake at 425°F for 5 minutes.
  • Without opening the oven, reduce the temperature to 375°F.
  • Continue baking for an additional 18 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve:

  • Remove the muffins from the oven and let them cool in the pan for about 5 minutes.
  • Carefully transfer them to a cooling rack to cool completely.

Notes

  • For best results, ensure all dairy ingredients are at room temperature.
  • Do not overmix the batter to avoid dense muffins.
  • You can substitute Greek yogurt for sour cream for a slightly lighter version.
  • These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days.
Keyword Best muffin recipe, Cheesecake muffin recipe, dessert recipes, easy dessert recipe, Homemade cheesecake muffins, Strawberry muffin recipe
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