Strawberry Cheesecake Muffins That Taste Like Dessert for Breakfast

Some mornings call for something more than your average muffin—and that’s where these strawberry cheesecake muffins come in. With a soft, buttery muffin base, juicy strawberries, and a sweet cream cheese swirl tucked right inside, they taste like a cross between your favorite bakery treat and a slice of strawberry cheesecake (minus the fork).

Perfect for brunch, gifting, or any moment when you need a little extra sweetness in your day.

Why You’ll Love These

These muffins combine soft vanilla-strawberry flavor with a rich, tangy cheesecake center. The contrast of textures is dreamy—moist muffin crumb, melty pockets of berry, and smooth cream cheese all in one. They look fancy but are super easy to whip up, and they’re guaranteed to disappear fast.

Ingredients

For the Muffins:

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• ½ cup plain Greek yogurt or sour cream
• ¼ cup milk
• 2 teaspoons vanilla extract
• 1 cup fresh strawberries, diced

For the Cheesecake Filling:

• 6 oz cream cheese, softened
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Optional: Crumble Topping

• ¼ cup flour
• 2 tablespoons brown sugar
• 2 tablespoons cold butter, cubed

Instructions

1. Preheat and Prep

Preheat oven to 375°F (190°C). Line a muffin tin with 12 paper liners.

2. Make the Cheesecake Filling

In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Set aside.

3. Mix the Muffin Batter

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk melted butter, both sugars, eggs, yogurt, milk, and vanilla. Pour wet into dry and stir just until combined. Gently fold in the strawberries.

4. Assemble

Scoop 1 tablespoon of batter into each muffin cup. Add 1 teaspoon of the cheesecake filling in the center, then top with more muffin batter until ¾ full. If using, sprinkle with crumble topping (mix ingredients with a fork until crumbly).

5. Bake

Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted on the edge comes out clean (avoid poking through the cheesecake center). Cool in pan for 5–10 minutes, then transfer to a rack.

Tips for Success

• Use room-temperature cream cheese for a smooth swirl.
• Don’t overfill the muffin cups—they rise nicely.
• Want a deeper cheesecake center? Use a piping bag to insert extra filling after baking!

Serving Suggestions

• Serve slightly warm for the full melty experience
• Dust with powdered sugar before serving for a pretty finish
• Store in the fridge and warm up for 10 seconds before eating

Final Thoughts

These strawberry cheesecake muffins are a little indulgent, a little fruity, and a lot delicious. Whether you serve them for brunch or sneak one late at night, they deliver cozy comfort and just the right amount of wow.

Stick around—every visit tastes better than the last at The Buttered Bliss.