Strawberry cheesecake muffins with a sweetened cream cheese filling hidden inside strawberry muffin batter. Topped with sparkling sugar for crunch and shine.
What if a muffin had a cheesecake filling in the middle? This one does. A standard muffin batter of flour, baking powder, salt, egg, sugar, oil, milk, and vanilla, folded with chopped fresh strawberries. Each muffin cup filled halfway with batter, then a spoonful of sweetened cream cheese mixture, then more batter on top. Sprinkled with sparkling sugar and baked at 350 degrees F (175 degrees C) for 20 to 25 minutes.
You bite through the golden muffin top and the strawberry crumb, and you hit the cream cheese centre. It is tangy and smooth and slightly firmer than the batter around it. The sparkling sugar on top catches the light and adds a crunch. These are muffins that look ordinary on the outside and surprise you inside. We keep making these on repeat when strawberries are at their best in late spring.
Tips for Making Strawberry Cheesecake Muffins
Make the cream cheese filling smooth
Beat the softened cream cheese with sugar, egg yolk, and vanilla until there are no lumps. The filling should be thick enough to hold its shape when spooned.
If the cream cheese is cold, it will not blend smoothly. Let it come to room temperature before beating.
Layer carefully in the muffin cups
Fill each cup halfway with muffin batter. Add a spoonful of cream cheese filling in the centre. Top with more batter to cover the filling.
The cream cheese sinks slightly during baking and settles in the middle. Do not worry if it is not centred before baking.
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Strawberry Cheesecake Muffins
Total Time: 40 minutes
Yield: Makes 12 muffins 1x
Description
Tender vanilla-scented muffins are speckled with bright bits of ripe strawberry, and a surprise layer of cheesecakey yumminess, making them a perfect, springy combo.
Ingredients
Units
Scale
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the egg and sugar until light and fluffy. Add the oil, milk, and vanilla extract, mixing well.
- Combine the wet and dry ingredients, then fold in the chopped strawberries.
- In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth.
- Fill each muffin cup halfway with the muffin batter, add a spoonful of the cream cheese mixture, then top with more muffin batter.
- Sprinkle with sparkling sugar and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
Frequently Asked Questions
What is sparkling sugar?
Coarse sugar crystals that do not melt during baking. They add a crunchy, sparkly topping. If you cannot find it, coarse turbinado sugar works.
Can I use frozen strawberries?
Fresh is better for this recipe. Frozen strawberries release too much water and make the batter soggy. If using frozen, thaw, drain, and pat dry.
How do I store these?
In an airtight container in the fridge for up to three days. The cream cheese filling needs refrigeration. Bring to room temperature or warm briefly before eating.