Description
Moist, bakery-style muffins packed with fresh strawberries, filled with a creamy cheesecake center, and topped with a buttery streusel crumb. Perfect for breakfast, snacks, or dessert!
Ingredients
- Streusel Topping: Flour, brown sugar, salt, melted butter
- Muffins: All-purpose flour, salt, baking powder, vegetable oil, sugar, egg, vanilla, Greek yogurt, fresh strawberries
- Cream Cheese Filling: Cream cheese, sugar, vanilla, cornstarch
- Optional Glaze: Powdered sugar, milk
Instructions
- Preheat oven to 425°F (218°C) and line a muffin tin with paper liners.
- Make the streusel topping by mixing flour, sugar, salt, and melted butter until crumbly. Set aside.
- Prepare the muffin batter by whisking together dry ingredients, then mixing wet ingredients separately before combining. Gently fold in strawberries.
- In a separate bowl, beat cream cheese, sugar, vanilla, and cornstarch until smooth.
- Assemble muffins: Spoon a layer of muffin batter into liners, add a spoonful of cream cheese filling, then cover with more batter.
- Top with streusel and extra strawberries.
- Bake at 425°F for 5 minutes, then reduce to 350°F (175°C) and bake for 17-20 minutes.
- Cool before serving. Add optional glaze if desired.
Notes
- Use fresh strawberries for best results. If using frozen, thaw and pat dry.
- Don’t overmix the batter to keep muffins soft and fluffy.
- Chill cream cheese filling for a thicker consistency.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American