Soft, fruity muffins with a creamy cheesecake center, buttery crumb topping, and sweet glaze a bakery-style dream from Lily’s summer kitchen!
Picture this: you walk into Lily’s kitchen on a sunny Sunday morning. The scent of vanilla, sweet strawberries, and warm buttery crumble wraps around you like a hug. These Strawberry Cheesecake Muffins are soft, moist, and full of surprises from the creamy swirl inside to the crackly golden topping and juicy fruit baked right in. 🍓💫
They’re the kind of muffins that vanish before you’ve even poured the coffee. No need for fancy steps just a few bowls, fresh berries, and 30 minutes to strawberry muffin heaven.
👩🍳 Lily’s tip: double the batch. Trust her. One is never enough. 😉
💛 Why You’ll Love These Muffins
✨ Cream cheese center = soft & dreamy bite
✨ Buttery crumb topping with golden crunch
✨ Juicy strawberries in every muffin
✨ No mixer needed (except for the filling)
✨ Look like bakery muffins, taste like homemade love
✨ Perfect for brunch, gifting, or weekday coffee moments
🧰 Tools You’ll Need
- Muffin tin + paper liners 🧁
- Mixing bowls 🥣
- Rubber spatula + fork 🍴
- Hand mixer (for cream cheese)
- Measuring cups & spoons 📏
- Cooling rack 🌬️
🍓 Key Ingredients
🍓 Fresh Strawberries – Diced small so they bake evenly and don’t sink. Save some for the tops!
🧁 All-Purpose Flour – For light, tender muffins and a crumbly streusel.
🧈 Butter (melted) – Helps the crumb topping become golden and rich.
🍯 Light Brown Sugar – For that cozy caramel flavor in the crumble.
🍶 Vegetable Oil – Keeps muffins moist without overpowering flavor.
🥚 Egg – Binds everything together and gives lift.
🍨 Greek Yogurt – Adds moisture and richness to the muffin base.
🧀 Cream Cheese – The star of the filling! Must be room temp for easy mixing.
🌽 Cornstarch – Keeps the cheesecake swirl thick and creamy.
🍪 How to Make Strawberry Cheesecake Muffins
Preheat oven to 220 °C (425°F). Line a muffin tin with 9–10 paper liners and set aside. 🧁🧻
Make the streusel topping: In a small bowl, mix flour, brown sugar, and salt. Add melted butter and stir with a fork until crumbly. Set aside. 🍴🧈
Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, and salt. 🥣
Whisk the wet ingredients: In another bowl, beat egg and sugar until pale. Mix in yogurt, oil, and vanilla until combined. ✨🥚🍶
Combine: Fold wet mixture into the dry until just combined — don’t overmix. Gently stir in most of the diced strawberries. 🍓🌀
Make the cream cheese filling: In a separate bowl, beat softened cream cheese with sugar, cornstarch, and vanilla until smooth. 🧀🍨
Assemble the muffins:
Add 1 tablespoon muffin batter to each liner. Top with 1 tablespoon of cream cheese filling. Cover with more batter to fill ⅔ to ¾ full. 💫🧁
Top & decorate: Generously sprinkle on streusel crumbs and a few pieces of strawberry. Gently press to help them stick. 🍓🔝
Bake: Place the tray in the oven, then reduce temperature to 175 °C (350°F). Bake for 22–25 minutes until golden brown and centers are set. ⏱️🔥
Cool: Let cool in the pan for 5–10 minutes, then transfer to a wire rack. ❄️🧁
Glaze: Mix powdered sugar with milk or cream until smooth. Drizzle over cooled muffins and serve! 🍶🍬
💡 Tips for Success
✅ Press crumb topping lightly into batter so it sticks during baking
✅ Use room-temp cream cheese for smooth filling
✅ Don’t overmix the batter — it keeps the muffins fluffy
✅ Save a few fresh strawberry bits to decorate the tops
✅ Want extra crunch? Sprinkle a pinch of coarse sugar over the crumb before baking
👩🍳 Jessy’s Pro Chef Tips
🎯 Use a cookie scoop for even-sized muffins
🧁 Don’t open the oven during baking — they rise best with consistent heat
❄️ Freeze muffins unglazed, then reheat and glaze before serving
🍓 Swap strawberries for raspberries or blueberries — just as delicious!
🧊 How to Store
- Room Temp: Keep unglazed muffins in an airtight container for 2–3 days
- Fridge: Store glazed muffins for up to 5 days
- Freezer: Freeze unglazed muffins up to 2 months. Thaw overnight, glaze before serving
📌 More Recipes You’ll Love
🍌 Banana Chocolate Chip Muffins (Just Like Grandma’s!) 🍫
🥜 Peanut Butter Chocolate Chip Muffins (Bakery-Style & Extra Moist!) 🍫
🥜 Peanut Butter Oatmeal Cookies (from Jessy) 🍪
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🍓 Strawberry Cheesecake Muffins (from Jessy) 🧁
Description
These Strawberry Cheesecake Muffins are everything you love in one bite: soft vanilla muffins bursting with fresh strawberries, a dreamy cream cheese center, and a buttery crumble topping with sweet glaze. Inspired by Jessy’s cozy summer kitchen, they’re quick to make, full of flavor, and guaranteed to disappear fast! Perfect for brunch, picnics, or sweet morning moments.
Ingredients
For the Streusel Crumb Topping:
For the Muffins:
For the Cream Cheese Filling:
For the Glaze:
Instructions
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Preheat oven to 425°F (220°C). Line a muffin tin with 9–10 paper liners.
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In a bowl, combine flour, brown sugar, and salt for the crumb topping. Mix in melted butter until crumbs form.
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In a large bowl, stir together flour, baking powder, and salt.
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In another bowl, whisk egg and sugar. Whisk in yogurt, oil, and vanilla.
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Fold wet into dry. Gently fold in most of the strawberries.
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In a separate bowl, mix cream cheese, sugar, cornstarch, and vanilla.
To assemble:
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Add 1 Tbsp batter to each muffin cup
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Add 1 Tbsp cream cheese filling
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Cover with more batter (⅔ to ¾ full)
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Top with crumb + reserved strawberries
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Bake at 350°F (reduce heat after placing in oven) for 22–25 min until golden and set
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Cool 10 min in pan, then transfer to rack
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Mix glaze and drizzle over cooled muffins