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These Strawberry Cream Cheese Muffins are soft, perfectly sweet, and full of strawberry flavor. They are topped with buttery lemon streusel and come together quickly. The perfect special treat for any day of the week!
These strawberry cheesecake muffins are perfect for a weekend brunch or a holiday breakfast. Their soft texture and flavorful batter makes these the best strawberry cheesecake muffins recipe!
These muffins are inspired by my Lemon Blueberry Muffin recipe. They muffins are made extra special with a homemade strawberry cream cheese filling.
For more strawberry treats, try my Strawberry Filled Cupcakes with Fresh Strawberry Buttercream or these heavenly Strawberry Blondies.
WHY THIS RECIPE WORKS
- They are made with melted butter, egg, and buttermilk. These ingredients give them a super soft texture.
- These strawberry and cream cheese muffins with streusel crumb topping are made with a delicious strawberry batter, a creamy cheesecake filling and the best lemon crumb topping!
- Chopped strawberries and strawberry jam make these muffins full of strawberry flavor!
- Make them for a special Valentine’s Day or Mother’s Day brunch. They are also easy enough to make for a weekday breakfast.
PARTS OF THESE MUFFINS
Each muffin is baked with a heaping spoonful of cheesecake filling inside. It’s made with cream cheese, an egg yolk and vanilla and adds so much creaminess the these muffins!
For another treat with a delicious cheesecake filling, you’ll love these delicious Mini Hot Chocolate Cheesecakes! My decadent Butterscotch Cream Cheese Cupcakes are topped with a similar rich, cream cheese mixture!
CRISPY LEMON CRUMBLE
These strawberry cheesecake muffins are baked at 400 which gives them a perfect rise and perfect muffin tops! Each muffin to is coated with a delicious, buttery lemon streusel. The tops have the perfect crunch and are amazing in contrast with the softness of the muffins.
INGREDIENTS
- SUGAR: Use granulated sugar.
- STRAWBERRIES: This recipe calls for one cup of fresh, chopped strawberries.
- BUTTERMILK: Buttermilk adds a delicious, slightly tangy flavor, and a moist, tender texture to muffins.
- BUTTER: We are using melted unsalted butter. Melted butter makes these muffins extra easy to make. No need to remember to let the butter come to room temperature.
SUBSTITUTIONS & VARIATIONS
- Use light brown sugar in place of granulated sugar. You could also use part granulated and part light brown sugar.
- You can use frozen strawberries instead of fresh strawberries. Don’t thaw them beforehand. You might need to bake the muffins for a few extra minutes if using frozen strawberries.
- Swap in plain full fat yogurt or sour cream for the buttermilk.
EQUIPTMENT FOR MAKING MUFFINS
- MUFFIN LINERS: If you’re out of paper cupcake liners, just grease the muffin tin really well. The Kitchn has an article called How to Make Muffin Liners Out of Parchment Paper if you’d like to make your own muffin liners!!
- A MUFFIN PAN: I have this muffin pan and I love it!
HOW TO MAKE THE CRUMBLE TOPPING
It’s a good idea to mix the topping up first and put it in the fridge while you make the batter.
To make it, just mix together the flour, melted butter, sugar, and lemon zest. I like to leave some bits smaller and some a little chunkier as in the picture above.
FREQUENTLY ASKED QUESTIONS
No, they will form the most delicious muffin tops! Fill the liners with the batter.
You’ll most likely need to use your hands to “stick” it on or make sure you get the crumble evenly distributed to all sides of the muffins.
One way to check if these strawberry and cream cheese muffins are done is to stick a toothpick into the center. If it comes out without wet crumbs, then they’re done. Another way to check is to press a muffin lightly with your finger. If it springs back, they’re done.
These are best eaten the day they’re made. They can be stored in an airtight container in the fridge up to 3 days.
STORING
Room Temperature: These strawberry and cream cheese muffins can be stored for up to 3 days in an airtight container at room temperature.
Refrigerator: Store muffins in the refrigerator for up to 5 days. Make sure they are stored in an airtight container because the refrigerator tends to dry out muffins.
MORE RECIPES YOU WILL LOVE
Strawberry Cream Cheese Muffins
- Prep Time: 25 minutes
- Cook Time: 27 minutes
- Total Time: 52 minutes
- Yield: 10 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These Strawberry Cream Cheese Muffins are an easy, delicious treat! They’re tender, flavorful, buttery, and perfectly sweet.
Ingredients
STREUSEL
- 3 tablespoons flour
- 2 tablespoons sugar
- 1 tablespoon butter, melted
- zest of half a lemon
FOR THE CREAM CHEESE MIXTURE
- 6 ounces cream cheese, room temperature
- 1 egg yok, room temperature
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon vanilla
Strawberry Cream Cheese Muffins
- 1 1/2 cups all purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- zest of 1/2 a lemon
- 1/2 tablespoon lemon juice
- 1 large egg, room temperature
- 1/2 cup buttermilk (plain yogurt or sour cream can be used instead), room temperature
- 1 cups fresh strawberries, chopped, divided
- 1 teaspoon vanilla extract
- 1/4 cup plus 1 tablespoon strawberry jam, divided
Instructions
STREUSEL
- Combine the melted butter, flour, sugar, and the lemon zest in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.
CREAM CHEESE MIXTURE
- Using an electric mixer on medium speed, blend the cream cheese, egg yok, and sugar 1 minutes or until combined and fluffy. Set mixture aside while you prepare the muffin batter.
STRAWBERRY MUFFINS
- Preheat oven to 400 F. Line a muffin tin with cupcake liners.
- In a large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Stir together until just combined. Set bowl aside.
- To a medium sized bowl, add the melted butter, buttermilk, vanilla, eggs, sugar, lemon zest and lemon juice. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Stir in 3/4 plus 2 tablespoons of the strawberries and 1/4 cup of the strawberry jam until just combined (be careful not to overmix).
- Scoop a tablespoon of the batter into the bottom of each cupcake liner. Spread the batter so that it covers the bottom of the liner. Spread a rounded tablespoon of the cream cheese mixture on top of the cupcake batter. Fill the rest of the cupcake liner with more of the muffin batter until the liners are full. Evenly distribute the streusel on top of each muffin. Gently press the streusel into the batter so it sticks. Stick a few bits of strawberries and a drizzle a little bit of the reserved tablespoon of jam on top of each cupcake.
- Bake 23-27 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
- Let cool in tin for 10 minutes then transfer muffins to a wire rack to cool completely.
Notes
Storage: These strawberry cheesecake muffins can be stored for up to 3 days in an airtight container at room temperature. Store muffins in the refrigerator for up to 5 days. Make sure they are stored in an airtight container because the refrigerator tends to dry out muffins.
Keywords: muffin, streusel, lemon, breakfast, dessert, strawberry, strawberries, cream cheese, yogurt, buttermilk, muffins
These muffins look so good! My kids would adore these!
Thank you so much Amanda! I hope you and your kids get to enjoy them 🙂
These were crazy delicious!!! Although made mine with raspberries- the texture was perfect. Good the next day!
★★★★★
Hey Devon, Thank you so much for making these muffins! I’m so happy you enjoyed them! 🙂 Natalie
Made these gluten free and they are amazing!!
★★★★★
Hi Chloe! Thanks so much for making these Strawberry Cream Cheese Muffins! So glad you enjoyed them and that you made them gluten free!