Sweet Strawberry Cheesecake Stuffed Muffins Recipe for Brunch Joy

Baking strawberry cheesecake stuffed muffins brings pure magic to your morning routine.

Sweet berries peek through soft, pillowy dough waiting to surprise you.

Creamy cheese centers create unexpected delights in each tender bite.

Memories of summer mornings dance across kitchen counters with these delectable treats.

Fragrant strawberries promise rich, decadent flavors that melt effortlessly on your tongue.

Passionate bakers understand how simple ingredients can spark extraordinary culinary moments.

Fall in love with this playful twist on classic breakfast comfort.

Why You’ll Adore Strawberry Cheesecake Stuffed Muffins

• Burst with Flavor: These strawberry cheesecake stuffed muffins combine creamy cheesecake, sweet strawberries, and soft muffin texture for an explosion of delightful tastes in every bite.
• Impress Without Stress: Despite looking fancy, this recipe requires basic baking skills and simple ingredients, making it perfect for home bakers wanting to create something spectacular without complicated techniques.
• Versatile Crowd-Pleaser: Suitable for breakfast, brunch, dessert, or snacking, these muffins work wonderfully for family gatherings, potlucks, bake sales, or casual weekend treats that everyone will adore.
• Customizable Creativity: Easily swap strawberries with other fruits like blueberries or raspberries, adjust sweetness levels, or experiment with different jam fillings to match personal preferences and seasonal availability.

Ingredients Needed for Strawberry Cheesecake Stuffed Muffins

Main Ingredients:

Flour: A key dry ingredient that provides structure to the muffins.

Eggs: Bind the muffin batter and add richness to the texture.

Strawberries: Fresh fruit that brings natural sweetness and vibrant flavor to the muffins.

Cream Cheese: Provides a creamy, tangy filling that complements the strawberry flavor.

• Milk: Adds moisture and helps create a tender muffin crumb.
• Butter, Sour Cream: Contribute to the richness and softness of the muffins.

• Sugar: Adds sweetness to both the muffin batter and cheesecake filling.
• Vanilla: Provides a warm, aromatic flavor to the muffins and filling.

• Baking Powder, Baking Soda: Help the muffins rise and become light and fluffy.
• Salt: Enhances the overall flavor of the muffins.
• Cinnamon: Optional topping that adds a warm, spicy note.

How to Make Strawberry Cheesecake Stuffed Muffins Easily

Step 1: Warm Up the Oven

Get your oven ready by setting it to 375F (190C).

Grab a 12-cup muffin tin and line it with paper liners or give it a quick spray of cooking oil to prevent sticking.

Step 2: Whip Up the Creamy Center

In a mixing bowl, blend cream cheese, sugar, vanilla, and sour cream until you have a silky smooth filling.

Set this delightful mixture aside for later.

Step 3: Combine Dry Ingredients

Grab a large mixing bowl and whisk together flour, baking powder, baking soda, salt, and sugar.

This will be the base of your muffin magic.

Step 4: Mix Wet Components

In a separate bowl, whisk together eggs, milk, melted butter, and vanilla.

Pour this mixture into the dry ingredients and stir until just combined – don’t overmix!

Step 5: Build the Muffin Base

Scoop a small amount of muffin batter into each muffin cup.

• A spoonful of cheesecake filling
• Chopped strawberries
• Or a dollop of strawberry jam

Step 6: Top It Off

Cover the filling with remaining muffin batter, filling each cup about 3/4 full for perfect rising.

Step 7: Create a Delicious Topping (Optional)

• Melted butter
• Sugar
• Cinnamon

Brush this mixture over the tops of your muffins for extra flavor.

Step 8: Bake to Perfection

Pop the muffin tin into the oven and bake for 18-22 minutes.

Check doneness with a toothpick – it should come out clean (but avoid poking the cheesecake center).

Step 9: Cool and Enjoy

Let the muffins rest in the tin for a few minutes, then transfer to a wire rack to cool completely.

Get ready to bite into a heavenly treat!

Tips for Perfect Strawberry Cheesecake Stuffed Muffins

• Stir batter gently to keep muffins tender and avoid tough, dense texture – stop mixing when ingredients are just combined.
• Wrap cooled muffins individually in plastic wrap, then store in freezer bags for up to 3 months – perfect for quick breakfast or snack.
• Replace fresh strawberries with raspberry or blueberry jam for a delightful flavor variation that works equally well.
• Allow cream cheese, eggs, and milk to sit at room temperature before mixing to ensure smoother blending and consistent texture.
• Insert toothpick near muffin edges to test baking, avoiding cheesecake center which remains soft even when fully cooked.

Tasty Variations for Strawberry Cheesecake Muffins Fans

• Gluten-Free Muffins: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder to ensure full compatibility.
• Low-Sugar Option: Swap regular sugar with stevia or monk fruit sweetener. Use sugar-free strawberry jam instead of fresh strawberries to reduce overall sugar content.
• Vegan Cheesecake Muffins: Substitute cream cheese with cashew-based cream cheese. Use flax eggs instead of regular eggs and coconut milk in place of dairy milk.
• Chocolate Strawberry Variation: Add cocoa powder to the muffin batter. Mix dark chocolate chips into the cheesecake filling for an extra rich flavor profile.

Serving Ideas for Strawberry Cheesecake Stuffed Muffins

• Brunch Delight Pair these muffins with a freshly brewed cup of coffee or a light mimosa for a weekend breakfast treat.
• Dessert Upgrade Serve warm with a scoop of vanilla ice cream or a drizzle of strawberry coulis for an elegant dessert twist.
• Picnic Perfect Pack these muffins in a cute basket for a delightful outdoor snack that's easy to transport and share with friends.
• Gift-Worthy Packaging Wrap individually in parchment paper with a ribbon for a charming homemade gift that's sure to impress.

Storing Strawberry Cheesecake Muffins

• Seal muffins in an airtight container and keep them refrigerated for up to 4-5 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2-3 months without losing quality or taste.
• Allow muffins to cool completely at room temperature before storing to prevent condensation and potential sogginess.
• Warm refrigerated muffins in microwave for 15-20 seconds or in oven at 300F for 5-7 minutes until heated through, ensuring cheesecake filling remains creamy.

FAQs

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries. Just thaw and drain them thoroughly to prevent excess moisture in the muffins.

• How do I prevent the cheesecake filling from sinking?

Coat the chopped strawberries or jam in a little flour before adding them to the muffin batter. This helps prevent them from sinking during baking.

• What if my cheesecake filling looks lumpy?

Ensure your cream cheese is at room temperature and beat it thoroughly until smooth. Using an electric mixer helps create a creamy, lump-free filling.

• Is there a way to make these muffins healthier?

Substitute some all-purpose flour with whole wheat flour, use Greek yogurt instead of sour cream, and reduce the sugar slightly for a more nutritious version.

Strawberry Cheesecake Stuffed Muffins Recipe

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4.9 from 38 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Strawberry cheesecake stuffed muffins deliver a delightful fusion of creamy cheesecake and sweet muffin perfection. Indulgent bites promise a luxurious dessert experience that satisfies deep cravings with each delectable morsel you savor.

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Ingredients

Scale 1x2x3x

Main Dry Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients and Sweeteners:

• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup chopped fresh strawberries (or strawberry preserves)

Cheesecake Filling and Optional Topping:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup sour cream or Greek yogurt (optional)
• 2 tablespoons melted butter (optional topping)
• 1/4 cup granulated sugar (optional topping)
• 1/2 teaspoon cinnamon (optional topping)

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Instructions

1. Prepare the oven to 375F (190C), positioning the rack in the middle. Grease a 12-cup muffin tin or line with paper liners.
2. Create the cheesecake filling by blending cream cheese, sugar, vanilla, and sour cream until silky and uniform. Refrigerate temporarily.
3. Combine flour, baking powder, baking soda, salt, and sugar in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
4. In a separate container, vigorously whisk eggs, milk, melted butter, and vanilla until well integrated.
5. Gently fold wet ingredients into dry ingredients, stirring minimally to prevent overmixing. Batter should appear slightly lumpy.
6. Distribute a thin layer of muffin batter across each muffin cavity, creating a base layer.
7. Carefully spoon cheesecake filling into the center of each muffin, followed by placing chopped strawberries or jam on top of filling.
8. Cover the filling with remaining muffin batter, ensuring each cup is approximately three-quarters full.
9. Optional: Prepare a quick topping by mixing melted butter, sugar, and cinnamon. Delicately brush mixture across muffin surfaces.
10. Bake for 18-22 minutes, monitoring until a toothpick inserted near the edge emerges clean. Avoid piercing the cheesecake center.
11. Remove from oven and allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling.

Notes

• Customize cheesecake filling by swapping strawberries with blueberries, raspberries, or mixed berries for delightful flavor variations.
• Prevent soggy muffins by patting chopped strawberries dry with paper towels before adding to prevent excess moisture.
• For gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and rise.
• Reduce sugar content by using natural sweeteners like honey or maple syrup, adjusting liquid ingredients slightly to maintain moisture.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 247 kcal
• Sugar: 12 g
• Sodium: 140 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 55 mg