Description

Moist strawberry cheesecake muffins filled with a rich cream cheese center, fresh strawberries, and topped with a crunchy white sugar streusel. Perfect for Valentine’s Day, brunches, and holiday gatherings. An easy Southern-inspired recipe your family will love!”

Ingredients

2 cups all-purpose flour

•1 teaspoon baking powder

•½ teaspoon baking soda

•¼ teaspoon salt

•½ teaspoon ground cinnamon

•1 cup granulated sugar

•2 large eggs, well beaten

•⅓ cup vegetable oil (or canola oil)

•¼ cup melted butter

•⅔ cup sour cream

•2 teaspoons vanilla extract

•2 cups chopped fresh strawberries

For the Cheesecake Filling:

•6 -ounces cream cheese, softened

•⅔ cup granulated sugar

•1 teaspoon vanilla extract

•1 egg

• Strawberry jam or preserves

For the Streusel Topping:

•¾ cup all-purpose flour

•½ cup granulated sugar

•¼ cup (½ stick) melted butter

Instructions

Preheat oven to 425°F. Line a muffin tin with paper liners.
Make the cheesecake filling: Beat cream cheese, powdered sugar, vanilla, and egg yolk until smooth. Set aside in the refrigerator.
Prepare the muffin batter: In one bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. In another bowl, beat sugar, eggs, oil, butter, sour cream, and vanilla. Gently fold the wet ingredients into the dry ingredients. Then fold in the chopped strawberries.
Layer the muffins: Spoon a tablespoon of batter into each muffin cup, add about 2 teaspoons of cheesecake filling, then top with 1 teaspoon of strawberry jam preserves. Add more batter and repeat 1 more time until the muffin liner is filled to the top.
Make the streusel: Combine flour, sugar, and butter until crumbly. Sprinkle over each muffin, pressing gently into the batter.
Bake: Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for another 15-18 minutes.
Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Storage & Freezing Tips

Because these muffins have a rich cream cheese filling, they should be stored properly to maintain freshness and safety.

Room Temperature: If you plan to enjoy them within one day, you can store them in an airtight container at room temperature. However, due to the cream cheese, it’s best to refrigerate them after that.
Refrigeration: To keep them fresh for up to 5 days, store the muffins in an airtight container in the refrigerator. Let them come to room temperature before serving for the best texture and flavor.
Freezing: These muffins freeze beautifully! Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. When ready to eat, thaw at room temperature or warm them slightly in the microwave for that fresh-baked taste.

This way, you can always have a delicious muffin ready to enjoy with your morning coffee! ☕🍓

Nutrition

Serving Size: 1 Muffin
Calories: 304
Sugar: 21.25g
Fat: 18.5g
Carbohydrates: 30.42g
Protein: 4.08g