Strawberry Cheesecake Stuffed Muffins

Okay, these Strawberry Cheesecake Stuffed Muffins? Total breakfast and dessert vibes in one. Soft, fluffy muffins with a sweet strawberry swirl and creamy cheesecake filling inside? Yes, please.

I made them for brunch once, and everyone went back for seconds. That warm muffin with the surprise creamy center? So good, so fun.

They’re easy to make too—no stress. Just scoop, stuff, and bake. Let’s make a batch together—you’re gonna want these on repeat!

Why You’ll Love This Recipe

• Bakery-Level Taste, Homemade Process: These muffins look and taste like something from a high-end bakery, yet they require no special equipment or hard-to-find ingredients.
• Cream Cheese Filling: The center is a soft pocket of sweetened cream cheese, similar to a cheesecake bite. It contrasts beautifully with the muffin’s fruity flavor.
• Moist and Tender Crumb: Thanks to the yogurt, butter, and brown sugar, the muffins stay soft for days without becoming dense.
• Warm Cinnamon Streusel: A simple topping made with brown sugar, cinnamon, and cold butter provides a sweet crunch that balances the softness inside.
• No Fancy Techniques: Everything is mixed by hand or with a simple hand mixer. Even beginners will find the process approachable.
• Kid-Approved and Crowd-Friendly: These muffins are portable and mess-free, making them a reliable choice for lunchboxes, bake sales, or brunch tables.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes
  This includes time to prepare three components: the streusel topping, cheesecake filling, and muffin batter. If you pre-measure ingredients, it may go even faster.
• Bake Time: 22–25 minutes
  Muffins are done when the tops are golden and a toothpick inserted just off-center (to avoid the cheesecake) comes out clean.
• Cooling Time: At least 10 minutes in the pan, then transfer to a wire rack to cool completely.
• Total Time: ~45 minutes from start to finish

Servings

This recipe yields 12 standard-size muffins. They’re hearty and satisfying, so one muffin is usually enough per person.

If you’re baking for a large group, the recipe doubles well—but be sure not to overfill your muffin tins.

Difficulty

Easy to Intermediate
While the recipe includes three layers (batter, filling, streusel), each step is straightforward. As long as you follow the order and don’t overmix the batter, you’ll end up with tender muffins and a perfectly creamy filling.

Required Kitchen Tools

• 12-cup Muffin Tin: Standard size; nonstick preferred.
• Paper Liners (Optional): You can bake directly in a greased tin or use liners for easier cleanup.
• Mixing Bowls: You’ll need three—one each for muffin batter, cheesecake filling, and streusel topping.
• Hand or Stand Mixer: Useful for creaming butter and blending the cheesecake mixture smoothly.
• Spatula & Whisk: For folding and mixing gently.
• Measuring Cups & Spoons: Accuracy matters, especially for baking powder and flour.
• Cooling Rack: Allows muffins to cool evenly and prevents sogginess.

Ingredients

All ingredients should be at room temperature unless otherwise noted. This helps them blend smoothly and improves texture.

Streusel Topping

This layer gives the muffins a sweet, crunchy top and brings in a subtle cinnamon warmth.

• 1/4 cup (50g) light brown sugar: Adds sweetness and moisture with a hint of molasses.
• 1/2 cup (63g) all-purpose flour: Forms the dry base for the crumble.
• 1 teaspoon ground cinnamon: Adds warmth and complements the strawberries.
• 1/4 cup (56g) cold unsalted butter: Cut into cubes. Cold butter melts as the muffins bake, creating a crisp topping.

Tip: Use your fingers or a pastry cutter to work the butter into the dry mixture until it resembles coarse crumbs. Don’t overmix.

Muffin Batter

This is a classic butter-based muffin batter enriched with yogurt and studded with fresh strawberries.

• 1/2 cup (113g) unsalted butter, softened: Provides flavor and helps create a tender texture.
• 1/2 cup (100g) granulated sugar: For sweetness and structure.
• 1/4 cup (50g) light or dark brown sugar: Adds depth and helps retain moisture.
• 2 large eggs, room temperature: Help bind and add richness to the batter.
• 1/2 cup (120g) plain yogurt or sour cream: Adds moisture and a slight tang that complements the filling.
• 2 teaspoons pure vanilla extract: Enhances overall flavor.
• 1 and 3/4 cups (219g) all-purpose flour: Make sure to spoon and level to avoid overpacking.
• 1 teaspoon baking soda + 1 teaspoon baking powder: The duo works together for proper rise.
• 1/2 teaspoon salt: Balances sweetness and sharpens flavor.
• 1 and 1/4 cups (250g) chopped strawberries: Fresh is best, but frozen (unthawed) works. Dice small so they bake evenly and don’t sink.

Tip: Toss strawberries with a teaspoon of flour before folding them in. This prevents them from sinking to the bottom of the muffins.

Cheesecake Filling

This is what makes the muffin so special. It’s creamy, sweet, and adds a little tang to offset the fruit.

• 6 ounces (170g) full-fat brick cream cheese: Must be soft to mix smoothly. Avoid whipped cream cheese.
• 1 large egg yolk: Helps thicken the filling so it stays in place during baking.
• 1 teaspoon pure vanilla extract: Adds that classic cheesecake flavor.
• 3 Tablespoons (36g) granulated sugar: Sweetens the cream cheese without overpowering.

Tip: Beat until the mixture is completely smooth—no lumps. This ensures the filling melts evenly inside each muffin.

Variations for Strawberry Cheesecake Stuffed Muffins

• Berry Swap: Not a fan of strawberries? Try blueberries, raspberries, or diced peaches. Just keep the fruit small so it bakes evenly.
• Add Zest: A bit of lemon zest in the muffin batter or cheesecake layer adds brightness that pairs beautifully with berries.
• Chocolate Touch: Stir mini white or dark chocolate chips into the muffin batter for a sweet twist.
• Whole Wheat Option: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and slightly denser texture.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend (with xanthan gum) and reduce the yogurt slightly if the batter feels too thin.
• Crumb-Free: If you prefer less sweetness, skip the streusel topping entirely. The muffins will still bake up tender and flavorful.

How to Make Strawberry Cheesecake Stuffed Muffins – Step-by-Step Instructions

1. Prepare the Cheesecake Filling

In a small mixing bowl, combine:

• 6 oz softened cream cheese
• 1 egg yolk
• 1 tsp vanilla extract
• 3 Tbsp granulated sugar

Mix until smooth using a hand mixer or whisk. The texture should be creamy with no visible lumps.

Chef’s Note: This can be made ahead and stored in the fridge for up to 24 hours. Let it come to room temp before using so it’s easy to spoon.

2. Make the Streusel Topping

In a separate small bowl, combine:

• 1/4 cup light brown sugar
• 1/2 cup all-purpose flour
• 1 tsp cinnamon
• 1/4 cup cold butter, cubed

Use your fingers or a pastry cutter to blend the butter into the dry mix until it forms a crumbly texture, similar to damp sand. Place in the fridge while you prepare the muffin batter.

Chef’s Tip: Cold butter is key. It keeps the streusel chunky and prevents it from melting too fast in the oven.

3. Prepare the Muffin Batter

In a large bowl, beat together:

• 1/2 cup softened unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar

Cream for 2–3 minutes until light and fluffy. Add:

• 2 eggs, one at a time
• 1/2 cup plain yogurt
• 2 tsp vanilla extract

Mix until fully combined.

In a separate bowl, whisk together:

• 1 and 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

Gradually add the dry mixture to the wet ingredients. Mix just until combined—overmixing will make the muffins tough.

Fold in:

• 1 and 1/4 cups chopped strawberries
  (Optionally tossed in 1 tsp flour to prevent sinking.)

4. Assemble the Muffins

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.

Layering:

1. Spoon about 1 heaping tablespoon of muffin batter into each cup.
2. Add 1 generous teaspoon of cheesecake filling in the center.
3. Cover with more muffin batter until cups are about 3/4 full.
4. Sprinkle each muffin with streusel topping, pressing it gently so it sticks.

Chef’s Tip: Don’t overfill the muffin cups, or they may spill over as they rise.

5. Bake and Cool

Bake in the preheated oven for 22–25 minutes, or until:

• Muffin tops are golden
• A toothpick inserted near the edge (not the center) comes out clean

Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool fully. The cheesecake centers will firm up as they cool.

How to Serve Strawberry Cheesecake Stuffed Muffins

These muffins are versatile and work well for many occasions:

• Breakfast or Brunch: Pair with a cup of coffee, tea, or a glass of milk.
• Afternoon Snack: Great for a mid-day treat with a side of fresh fruit.
• Dessert: Serve slightly warm with a scoop of vanilla ice cream for a comforting finish to any meal.
• Entertaining: Display them on a tiered stand or wooden board for a casual brunch setup or bake sale.

Optional Finishing Touch: Lightly dust with powdered sugar after cooling for a simple, elegant look.

Storing Strawberry Cheesecake Stuffed Muffins

Proper storage helps maintain their softness and flavor:

• Room Temperature: Store in an airtight container for up to 2 days. The cream cheese center is stable due to baking but best consumed quickly.
• Refrigerator: Store up to 5 days in a sealed container. Bring to room temperature before serving for best texture.
• Freezer: Muffins freeze well. Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge or gently warm in the microwave for 20–30 seconds.

Tips and Tricks for Success

• Room Temp Ingredients: Make sure butter, cream cheese, and eggs are at room temperature for smooth mixing and even baking.
• Do Not Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to dense muffins.
• Strawberry Size Matters: Dice strawberries small to ensure even distribution and avoid soggy pockets.
• Use a Cookie Scoop: This helps portion the batter evenly so each muffin bakes the same.
• Check for Doneness Around the Edge: Because of the cheesecake filling, insert the toothpick slightly off-center when testing doneness.

Nutrition

Nutrient	Amount (Per Muffin)
Calories	~270 kcal
Total Fat	14g
Saturated Fat	8g
Cholesterol	55mg
Sodium	180mg
Total Carbohydrate	32g
Dietary Fiber	1g
Sugars	17g
Protein	4g
Calcium	~5% DV
Iron	~8% DV

Note: Values are approximate and will vary based on exact ingredients and portion sizes.

FAQs

Q: Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well. Do not thaw them before chopping and adding to the batter—this helps prevent too much moisture from leaking into the muffins. Dice them small and toss with a little flour to help with even distribution.

Q: How can I make these muffins ahead of time?
You can prepare the cheesecake filling and streusel topping a day in advance. Store them in separate airtight containers in the refrigerator. The muffins themselves can also be baked, cooled, and refrigerated or frozen for later.

Q: Can I skip the cheesecake filling?
Yes, you can leave out the filling if needed, though you’ll be missing that creamy texture contrast. In this case, add an extra tablespoon of batter to each cup to compensate for volume.

Q: What’s the best way to reheat these muffins?
If refrigerated, let them come to room temperature or microwave for 10–15 seconds to soften. If frozen, thaw overnight in the fridge, then warm briefly in the microwave.

Q: Can I make mini muffins?
Yes, but you’ll need to reduce the baking time to 11–13 minutes. Use a mini muffin pan and add smaller amounts of filling and batter to each cup.

Conclusion

Strawberry Cheesecake Stuffed Muffins are the kind of treat that feels indulgent but isn’t fussy to make. With just a few steps, you can create muffins that are layered with flavor and texture—from the soft vanilla-scented crumb and sweet strawberries to the rich cheesecake center and crisp streusel top.

Whether you’re baking with kids, preparing a thoughtful brunch item, or just satisfying a sweet tooth, this recipe is a reliable favorite. You don’t need a special occasion to enjoy them—but they certainly make everyday mornings feel a bit more special.

Take your time, follow each step with care, and you’ll have a dozen muffins that taste like they came straight from a bakery case.