Soft and fluffy bakery-style muffins get loaded with fresh strawberries and a rich cheesecake filling to make these Strawberry Cheesecake Muffins. The muffins are a solid breakfast choice and great for a sweet treat.
Seasonal Strawberry Cheesecake Muffins
Springtime means strawberries are in peak season. The sweet berries are bright red, fresh, and super juicy. Their bright flavor is perfect in just about anything you put them in, including these strawberry cheesecake muffins.
If you were excited about the fresh strawberries in the muffins, get ready for even more. Sitting alongside these juicy berries is a creamy cheesecake filling. The creamy filling paired with the fresh berries is sweet and refreshing and makes for an excellent breakfast.
Whenever I make muffins, I opt for bakery style. This creates big, fluffy muffins that are basically a meal within themselves. The key to getting the muffins so rich and fluffy is all in the baking process. The muffins bake at a high temperature of 425 for 5 minutes and then lower to a traditional 350 baking temperature. During this process, the muffins create a fluffy top that is perfectly crisp.
Looking for more muffins to indulge in? Try my bakery-style blueberry muffins, ginger buckwheat muffins, or black and white muffins.
Why I Love These Strawberry Cheesecake Muffins
- Seasonal Flavors - The strawberry flavor in these muffins is unmatched. They bring a bright, sweet, and juicy flavor to each bite.
- Bakery-style - The muffins are giant and jumbo. The bakery-style baking pan makes for muffins that aren't small in size.
- Cheesecake Surprise - From the outside, the muffins look like your average strawberry muffins. However, with one bite, you'll see that there is much more waiting inside.
Ingredients Needed To Make Strawberry Cheesecake Muffins
See below for all the details on what you'll need to make the full recipe.
- Strawberries - Look for bright, red berries.
- Buttermilk - Adds a slight tang and helps with the giant rise in the muffins.
- Cream cheese - The base for the cheesecake filling.
- Oil - Keeps the muffins nice and moist.
- Melted butter - This allows for a soft and fluffy crumb in the muffins.
Directions For How To Make Strawberry Cheesecake Muffins
- Prepare.
Preheat the oven to 425. Line a jumbo muffin tin with muffin or cupcake liners, then set to the side.
- Make the cheesecake filling.
Using a hand mixer or a stand mixer, combine the cream cheese, egg yolk, vanilla, and sugar in a bowl. Mix until smooth and there are no lumps in the cream cheese. Set to the side.
- Combine the dry ingredients.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set to the side.
- Mix the wet ingredients.
In a large bowl, combine the melted butter, oil, granulated sugar, eggs and stir until combined. Add in the buttermilk and vanilla and mix until combined.
- Make the muffins.
Add the dry ingredients to the wet ingredients and stir using a rubber spatula. Mix the batter until there are no longer any streaks. Fold in the chopped strawberries.
- Prepare the muffins.
Using the prepared pan, pour the batter into the tins, filling each section pretty much all the way to the top. Alternate pouring in the batter with the cheesecake filling to create a layering in the muffins. Top the muffins with coarse sugar.
- Bake the muffins.
Bake the muffins at 425 for 5 minutes, then reduce the temperature to 350 for 25-30 minutes until the tops are golden brown.
- Cool and serve.
Let the muffins slightly cool in the pan for about 10 minutes before removing them.
Serving Suggestion
These strawberry cheesecake muffins don't need much else to make a complete meal. They are excellent on the table for brunch alongside a fruit salad filled with even more strawberries.
Make Ahead and Storage
You can easily make these strawberry cheesecake muffins ahead of time. In an airtight container, they will last about 2-3 days. Store any extra muffins in an airtight container as well, where they will last about 2 days.
If you want to keep the muffins extra fresh, I recommend freezing them fresh out of the oven. Wait until they are fully cool and wrap them in plastic or store them in an airtight container. The muffins will last about 2-3 months in the freezer.
Tips and Variations
- Fruit Swap - Can't find strawberries? No problem! Swap them out with any type of berry-like blueberry, raspberry, or blackberry.
- Regular-Sized - Not a fan of the bakery-style-sized muffins? You can easily distribute the muffin batter in a normal-sized pan to make regular muffins. The baking time will need to be adjusted, so keep an eye on them in the oven. You can easily distribute the muffin batter in a normal-sized pan to make regular muffins. The baking time will need to be adjusted, so keep an eye on them in the oven.
- Filling The Tin - It may seem like you are putting a whole lot of muffin batter in the tin when filling them up, but keep going! The muffins need to be filled most of the way up to create the giant and fluffy top.
FAQs
You may have added too much flour if your muffins are dense and heavy. The baking soda or powder could also have expired, preventing a strong rise when baking.
Stick to using fresh strawberries when making these muffins. The frozen berries have slightly more moisture and may impact the final product of the muffins.
Use a neutral oil when making these strawberry cheesecake muffins. A neutral oil will not impact the overall flavor of the muffins.
Strawberry Cheesecake Muffins
Equipment
- Jumbo Muffin Tin
Ingredients
Cheesecake Filling
- 6 ounce full-fat cream cheese at room temperature
- 1 egg yolk
- 1 tsp vanilla
- 2 teaspoon granulated sugar
Strawberry Muffins
- 3 cups all-purpose flour
- 3 tsp baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoon melted butter
- ⅓ cup canola oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped
- coarse sugar for sprinkling
Instructions
- Preheat the oven to 425 and prepare a jumbo muffin tin with muffin liners and set to the side.
- Make the cheesecake filling. Using a hand mixer in the bowl of a stand mixer with a paddle attachment, cream the cream cheese, egg yolk, vanilla, and sugar until smooth. Set to the side.
- Make the muffins. In a medium-sized bowl, combine the flour, baking soda, baking powder, and salt. Set to the side.
- In a large bowl, whisk the melted butter, oil, sugar, and eggs and stir until combined. Then add in the buttermilk and vanilla.
- Fold in the dry ingredients to the wet ingredients using a rubber spatula. When the mixtures are combined, add in the chopped strawberries. Continue using the rubber spatula to fold the strawberries into the batter.
- Pour the strawberry muffin batter into the prepared pan, layering it with the cheesecake filling. Fill the muffin tin to the top with the batter and the filling. Generously top each muffin with the coarse sugar.
- Bake muffins at 425°F for 5 minutes and turn the heat down on the oven to 350°F while the muffins are in the oven. Continue to bake for 25-30 minutes, until the muffins are fully browned on top and a toothpick can run clean through them.
- Let muffins slightly cool, for about 10 minutes in the pan before taking them out. Serve fresh and enjoy!
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