Strawberry cheesecake muffins

There’s something irresistibly comforting about warm strawberry cheesecake muffins fresh from the oven. Soft, fluffy, and brimming with real strawberries and creamy cheesecake swirls, these bakery style treats are the kind of sweet joy you can bake right at home.

We’re Adam and Sophie, and these muffins were inspired by a Saturday morning baking session with our six year old daughter, our tiny helper and sprinkle fairy. She loves swirling the cheesecake and sneaking strawberry slices and we love how these muffins always turn out tender, moist, and packed with flavor.

Whether you’re craving a fruity breakfast option, a crowd pleasing brunch bite, or just something special to brighten your week, these strawberry cheesecake muffins are easy to make and sure to disappear fast.

Let’s jump in and show you how to make the most delicious version of this classic treat.

Table of Contents

Why You’ll Love These Strawberry Cheesecake Muffins

These muffins are more than just a quick bake they’re a bakery case fantasy, right in your kitchen. Each bite delivers a soft, fluffy crumb bursting with juicy strawberries and that rich, tangy swirl of cream cheese. They’re the perfect balance of fruity and indulgent.

A Fresh Strawberry Burst in Every Bite

When strawberries are in season, we can’t resist folding them into everything. These muffins showcase their natural sweetness and color without being too sugary. The chopped strawberries add pops of bright flavor and moisture to every bite. Want a citrus twist? Try adding a spoonful of lemon zest to the batter for strawberry lemon muffins that taste like sunshine.

Cheesecake Swirl That Melts in Your Mouth

The luscious cream cheese layer sets these muffins apart. It’s lightly sweetened, ultra creamy, and perfectly balanced with the fruity muffin base. Swirled in just before baking, it creates a velvety surprise in the center and sometimes even peeks out the top with a golden tint.

These strawberry cheesecake muffins are also great for making ahead. You can store them for a few days or even freeze them without losing their soft texture. We also like to pair them with one of our easy spring brunch ideas, especially during Mother’s Day or baby showers.

Sophie’s Secret: Chill the cream cheese swirl before adding to the muffin batter so it holds its shape better when baked.

Ingredients You’ll Need for Strawberry Cheesecake Muffins

Baking these strawberry cheesecake muffins doesn’t require anything fancy. Most of the ingredients are pantry staples, and we’ll share smart swaps for whatever you have on hand. Here’s what you’ll need to bring these irresistible muffins to life.

Muffin Batter Ingredients

• All purpose flour – Regular flour keeps these muffins soft but sturdy enough to hold the filling. You can also try a 1 to 1 gluten free blend.
• Granulated sugar – Just enough to sweeten the batter without overpowering the strawberries.
• Baking powder & salt – For that lovely domed muffin top and balanced flavor.
• Eggs – They bind everything together and help with fluffiness.
• Whole milk – Adds richness. You can use buttermilk for a slightly tangy twist, perfect for lemon and strawberry muffins.
• Oil or melted butter – Oil gives moisture, while butter adds flavor. Use what you love!

Cheesecake Swirl Filling

• Cream cheese – Make sure it’s softened for a smooth swirl.
• Powdered sugar – Blends easily with the cream cheese without graininess.
• Vanilla extract – Enhances that classic cheesecake flavor.

You’ll also need fresh strawberries, diced small. Frozen strawberries can work—just thaw and pat them dry before folding in.

Adam’s Tip: Toss your chopped strawberries in a teaspoon of flour before mixing them in. It keeps them from sinking to the bottom.

How to Make Strawberry Cheesecake Muffins

Ready to bake muffins that taste like a little slice of summer? Here’s exactly how to make strawberry cheesecake muffins that are moist, fluffy, and packed with fresh berry flavor.

Step 1: Prepare the Muffin Batter

Start by preheating your oven to 375°F and lining a 12 cup muffin pan with paper liners.

In a large bowl, whisk together:

• 1 and ¾ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt

In a separate bowl, combine:

• ½ cup oil or melted butter
• 2 large eggs
• ½ cup milk
• ¾ cup sugar
• 1 teaspoon vanilla

Pour the wet mixture into the bowl with the dry ingredients and stir just until the batter starts to come together. Gently fold in 1 cup of diced strawberries that have been lightly floured to help keep them from sinking as they bake.

Step 2: Make the Cheesecake Swirl

In a small bowl, stir together:

• 8 oz softened cream cheese
• ¼ cup powdered sugar
• ½ teaspoon vanilla

Mix until smooth and creamy.

Spoon batter into each muffin cup, filling about ⅔ of the way. Add a small spoonful of cheesecake mixture on top, then swirl gently with a toothpick or butter knife. If you’d like, sprinkle a few additional strawberry pieces on top for an extra pop of color and flavor.

Bake for 18 to 20 minutes or until the tops are golden and a toothpick comes out clean.

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Want to turn these into strawberry mini muffins? Just reduce bake time to around 11 minutes and keep an eye on them.

Sophie’s Secret: For the prettiest swirl, freeze the cheesecake mixture for 5 minutes before adding—it helps hold its shape while baking.

And if you love fruity baked goods, don’t miss Blueberry Cake Donut for your next batch.

Tips for Moist and Perfect Strawberry Cheesecake Muffins

Nobody wants a dry muffin. Luckily, these strawberry cheesecake muffins are known for their soft, rich texture and with a few smart tips, yours will turn out just right every time.

The Best Way to Make Muffins Moist

To get that tender bakery style crumb, don’t overmix. Once your wet and dry ingredients are just combined, stop stirring. Overmixing activates the gluten in flour, leading to dense, chewy muffins instead of light and fluffy ones.

How to Keep Strawberry Cream Cheese Muffins Moist for Days

After baking, let your muffins cool completely before storing. Then place them in an airtight container with a paper towel on the bottom and top this absorbs excess moisture without drying them out. Store at room temperature for up to 2 days or refrigerate for up to 4.

You can also freeze them! Wrap each one individually in plastic wrap and then place them in a freezer bag. Just thaw at room temperature or microwave in 10 second bursts.

Adam’s Tip: Gently press a fresh strawberry slice into the top of each muffin before baking. It adds color, flavor, and helps lock in moisture while baking.

Variations and Serving Suggestions

Strawberry cheesecake muffins are delicious just as they are—but once you’ve made them a few times, you’ll want to play with the flavors. Here are some of our favorite twists and ways to serve them that always get rave reviews.

Chocolate Muffins with Strawberries

If you’re a chocolate lover, try swapping ¼ cup of the flour with unsweetened cocoa powder and fold in chocolate chips for extra indulgence. The strawberries add a juicy contrast that makes every bite feel like dessert.

Strawberry Cake Cheesecake Crumble

Turn this muffin recipe into a full-on dessert by baking the batter in an 8×8 inch pan. Swirl the cheesecake layer across the top and finish with a quick crumble topping: butter, brown sugar, and flour mixed until sandy. Bake for 28 to 30 minutes, or until the tops are golden and the centers are set.

This twist is ideal for brunch gatherings, potluck tables, or anytime you’re craving that cozy, old-school bakery cake feel.

Sophie’s Secret: Add a sprinkle of lemon zest or a pinch of cinnamon to the cheesecake layer for an extra depth of flavor that keeps people guessing (and asking for the recipe).

Conclusion

Strawberry cheesecake muffins are one of those simple bakes that never fails to make people smile. Whether you’re packing them for a school snack, enjoying them with weekend coffee, or surprising guests with something homemade, they bring the perfect mix of fruity sweetness and creamy richness.

From our kitchen in sunny Miami to yours, we hope this recipe becomes a favorite in your home too. Our six year old daughter calls them “breakfast cupcakes” and insists they taste better than anything at the bakery. We agree.

So preheat your oven, grab those strawberries, and treat yourself to a batch of strawberry cheesecake muffins that are just as joyful to make as they are to eat.

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Strawberry cheesecake muffins FAQ Answered

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