These fluffy strawberry cheesecake muffins have a moist buttermilk muffin base studded with juicy fresh strawberries and swirls of strawberry jam. They're stuffed with a rich cheesecake filling made with sweetened cream cheese.
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Why You'll Love This Recipe
- Fluffy buttermilk muffin base- This is the same tried-and-true base as my buttermilk muffins, so you already know it's soft, tender, and perfectly moist. The buttermilk gives these muffins a delicate crumb and just the right amount of richness.
- Fresh diced strawberries and strawberry jam- You get double the strawberry flavor here. Fresh diced strawberries add juicy bursts in every bite, while the jam deepens the flavor and gives the muffins that sweet, bakery-style strawberry swirl throughout.
- Filled with cream cheese filling- Instead of just mixing cream cheese into the batter, these have a smooth, creamy cheesecake-style center. It stays soft and slightly tangy as the muffins bake.
For more strawberry recipes, check out my strawberry mousse, strawberry red velvet cake, or strawberry coconut cake!
Ingredient Notes
- Granulated sugar and melted unsalted butter give the muffins their rich, sweet base (almost like strawberry shortcake!). Make sure to let the butter cool slightly after melting it so the sugar doesn't melt in it.
- Buttermilk helps to tenderize the gluten, making the muffins even more soft and fluffy! If you don't have buttermilk, you can use plain kefir, Greek yogurt, or sour cream as a substitute.
- These muffins have a whole tablespoon of baking powder, which helps them rise tall in the oven! Be sure to check the expiration date before you use it.
- You can use strawberry jam, preserves, or whatever strawberry spread you have on hand.
- Use full-fat cream cheese that comes in a brick rather than a tub. Low-fat or cream cheese spread will make the filling too runny. I always recommend Philadelphia cream cheese because it has the best flavor and creamy texture!
- The egg yolk is what makes the filling light and fluffy like cheesecake rather than just plain cream cheese. Make sure it's room temperature so it doesn't make the cream cheese firm up.
For the full list of ingredients and measurements, see the recipe card below.
Expert Baking Tips
- Use room temperature ingredients. This is especially important for the cream cheese. If it's still cold, the filling won't come together smoothly and you'll end up with a chunky filling. Take it and all the other refrigerated ingredients out 1-2 hours before you start baking.
- Measure the flour correctly. Too much flour will make the muffins dense and dry instead of soft and fluffy. Fluff the flour in its container first, spoon it into your measuring cup, and level it off with a knife. Avoid scooping directly into the bag, which can pack in too much flour.
- Do not overmix the batter. Once you add the dry ingredients, gently fold just until combined. Overmixing will develop too much gluten and give you tough, dense muffins.
Step by Step Instructions
Step 1: Start by whisking the sugar and melted butter together in a large bowl.
Step 2: Whisk in the eggs and vanilla extract until smooth. Continue whisking as you stream in the buttermilk.
Step 3: Gently fold in the flour, baking powder, and salt until a there are few dry streaks of flour left.
Step 4: In a separate bowl, mix together the chopped strawberries and strawberry jam.
Step 5: Fold the strawberry mixture into the muffin batter gently, being careful not to overmix.
Step 6: Beat cream cheese, sugar, and an egg yolk together on medium-high speed until smooth and creamy in a separate bowl. Transfer the cream cheese mixture to a piping bag.
Step 7: Place paper muffin liners in every other cup of a muffin pan. Use a cookie scoop to fill the liners ยพ full with batter. Insert the tip of the piping bag into the center and pipe the cream cheese filling inside, lifting the bag upward as you squeeze to keep the filling in the middle.
Step 8: Bake the muffins at 425ยฐF for 5 minutes, then reduce the heat to 350ยฐF and bake for an additional 14-18 minutes until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Storage
Store the leftover strawberry cheesecake muffins in an airtight container at room temperature for up to 2 days. The tops might get soggy, so I recommend placing a piece of paper towel in the container with them to soak up extra moisture.
More Muffin Recipes to Try
๐ Recipe
Strawberry Cheesecake Muffins
Equipment
- 1 12-cup muffin tin with paper liners
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Ingredients
Strawberry Muffins
- 200 grams granulated sugar
- 112 grams unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 180 grams buttermilk room temperature
- 240 grams all purpose flour
- 1 tablespoon baking powder
- ยฝ teaspoon salt
- 130 grams chopped strawberries about 1 cup
- 150 grams strawberry jam or strawberry preserves
Cheesecake Filling
- 226 grams full-fat cream cheese room temperature
- 4 tablespoons granulated sugar
- 1 egg yolk room temperature
Instructions
Strawberry Muffins
- In a large mixing bowl, whisk together the granulated sugar and melted butter until fully combined and glossy.200 grams granulated sugar, 112 grams unsalted butter
- Add the eggs and vanilla extract. Whisk until the mixture is smooth and well incorporated. While continuing to whisk, slowly stream in the buttermilk and mix until fully combined.2 large eggs, 1 teaspoon vanilla extract, 180 grams buttermilk
- Add the flour, baking powder, and salt to the bowl. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until only a few streaks of flour remain. Do not overmix.240 grams all purpose flour, 1 tablespoon baking powder, ยฝ teaspoon salt
- In a separate bowl, stir together the chopped strawberries and strawberry jam.130 grams chopped strawberries, 150 grams strawberry jam
- Gently fold the strawberry mixture into the muffin batter, mixing just until distributed throughout. Be careful not to overwork the batter to keep the muffins light and fluffy.
Cheesecake Filling
- In another bowl, beat the cream cheese, sugar, and egg yolk with an electric mixer on medium-high speed until completely smooth and creamy, about 1-2 minutes. Scrape down the sides of the bowl as needed. Transfer the mixture to a piping bag and set aside.226 grams full-fat cream cheese, 4 tablespoons granulated sugar, 1 egg yolk
- Rest the batter while you preheat the oven to 425ยฐF. Line every other cup of a 12-cup muffin pan with paper liners to allow space for the muffins to rise. Use a cookie scoop to fill each liner about ยพ full with batter. Insert the tip of the piping bag about 1 inch into the center of each muffin and pipe the cream cheese filling inside, slowly lifting the bag upward as you squeeze so the filling stays in the center.
- Bake at 425ยฐF for 5 minutes. Reduce the temperature to 350ยฐF and continue baking for 14-18 minutes, or until the tops are set and a toothpick inserted into the muffin portion (not the cream cheese center) comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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