How do you make strawberry cheesecake muffins?

Start with a simple muffin batter made from flour, sugar, eggs, oil, and milk. Fold in chopped strawberries and layer with a swirl of sweetened cream cheese before baking. The result is soft, moist muffins with a creamy cheesecake center. For the full method, scroll back to our step-by-step guide on how to make strawberry cheesecake muffins.

What is the best way to make strawberry cheesecake muffins moist?

Use oil or melted butter for a soft texture and don’t overmix your batter. Fresh strawberries help add natural moisture, and a creamy swirl of room temperature cream cheese keeps the center rich. We also recommend storing muffins in an airtight container with paper towels to maintain that tender crumb.

How do you keep strawberry cream cheese muffins moist after baking?

Let muffins cool completely before sealing them in an airtight container. Store at room temperature for 1 to 2 days or in the fridge for longer. For even better results, place a paper towel on top and bottom to balance the humidity. You can also freeze them for up to 2 months—just thaw and enjoy.

Can I use frozen strawberries in strawberry cheesecake muffins?

Yes, you can. Just thaw them first and pat them dry with paper towels to reduce excess moisture. Frozen strawberries may tint the batter slightly but still taste great. They’re a convenient option when fresh berries aren’t in season, and work especially well in strawberry and cream cheese muffins.

Strawberry Cheesecake Muffins Recipe – Bakery Style Treat Everyone Loves

Description

Strawberry cheesecake muffins with real berries and creamy swirls. Moist, bakery style texture in every bite. Easy recipe perfect for breakfast, brunch, or dessert.

Ingredients

Scale

For the Muffin Batter:

1¾ cups all purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
½ cup milk (or buttermilk)
½ cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 cup fresh strawberries, diced (plus extra for topping)
Optional: 1 teaspoon lemon zest

For the Cheesecake Swirl:

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, and salt.
In a separate bowl, whisk sugar, eggs, milk, oil, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the diced strawberries.
In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fill each muffin liner about ⅔ full with batter.
Add 1 teaspoon of cheesecake mixture on top and swirl with a toothpick or knife.
Top with a few extra strawberry pieces if desired.
Bake for 18–20 minutes or until a toothpick comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

For mini muffins: Use mini muffin pans and reduce baking time to 11–13 minutes.
For frozen strawberries: Thaw and pat dry before using.
Want a flavor twist? Add a pinch of cinnamon or swap in chocolate chips.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert, Muffins
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12
Calories: 245 kcal
Sugar: 15 g
Sodium: 180 mg
Fat: 12 g
Saturated Fat: 4.5 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 45 mg