These muffins y’all. ARE.SO.GOOD.
Truth be told, you put a crunchy crumb topping on anything and it’s bound to be delish.
If you follow me on Instagram, you’ll remember we picked 10 pints of strawberries.
We froze half, ate a quarter and used the rest in these tender, oh so flavorful muffins!
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Happy Monday. Hope you have a great week!
Yup, the cheesecake filling is kinda da’bomb. Oh, my “da’bomb”, isn’t that like a 90’s slang???
And because EVERYTHING is better with butter!
Strawberry Cheesecake Streusel Muffins
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- Streusel Topping
- 3 tablespoons White Sugar
- 3 tablespoons Dark Brown Sugar
- 1/2 cup + 3 tablespoons Flour
- Pinch Coarse Kosher Salt
- 5 tablespoons butter, melted
- Cream Cheese Filling
- 4 ounces cream cheese
- 1/3 cup white sugar
- 2 teaspoons beaten egg
- 1 tsp vanilla extract
- Muffin Batter
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/4 cup canola oil
- 1 cup whole milk (original recipe used 3/4 cup)
- 1 tsp vanilla extract
- 1 1/2 cups strawberries, cut into small pieces
Instructions
- Preheat oven to 400. Line a muffin tin with cupcake liners and spray each liner with non-stick spray. Set aside.
- To make the streusel topping, mix together sugars, flour and salt. Drizzle warm butter over mixture and toss with fork to form pea size pieces. Set aside.
- To make cream cheese filling, beat cream cheese, sugar, egg and vanilla extract together with an electric mixer in a medium bowl until smooth. Set aside.
- TO make the muffins.
- Whisk flour, sugar baking powder and salt in a medium bowl.
- In a separate bowl, whisk the egg,oil milk and vanilla extract.
- Add the dry ingredients into the milk mixture. Stir until just incorporated. Do not over mix or you will get a tough muffin.
- Fold in the strawberries.
- Scoop a heaping tablespoon of the muffin batter into each cupcake liner. Add a heaping tablespoon of the cream cheese filling. Add another heaping tablespoon on batter onto of the cream cheese filling. I was able to fill the muffin tins full. Sprinkle the streusel topping on the tops.
- Bake for 25 minutes.
- Allow to cool in muffin tin for 10 minutes.
- Remove and chow down.
Recipe inspired from Food Wanderings in Asia and Cooks Illustrated.
I’ll take three for breakfast this morning!
I will neither confirm nor deny that I ate more than that 😉
These look ah-mazing! At least your using 90’s slang and not 70’s. 😉 lol I will have to pin this to make soon! Strawberries aren’t in season just yet in NY but will be in come June!
Wow…strawberries not till June???
Oh yum!! These muffins look so yummy!! Love the cheesecake flavour in there 🙂
Nice. You’re right. Crumb topping makes everything better
I’m totally with ya on the crunchy crumb coating . . . it makes everything better!
Wow, these look so delicious!!!! As soon as strawberry season starts I am so making these! 🙂
I followed a link at PARADE to find this recipe which looks delicious. However you might want to spend more time proofreading before publishing – “electoral mixer”?
Thank you for stopping by Frannie and letting me know of my typing error. I do make mistakes..I’m human 🙂
OMG — any breakfast where I get strawberry cheesecake is automatically the best breakfast EVER!!
I made these yesterday ,and they were amazing! I just wanted to let you who are waiting for strawberries to be in season know, while I know they are fresher, I used frozen strawberries drained if their juice. They worked great!
Ahhhhh. thats for the sweet comment Julie. I am so glad they turned out fabulously for you!