Strawberry Cream Cheese Muffins-- like eating strawberries 'n cream cupcakes for breakfast!! Strawberry shortcake, in a muffin, super moist and creamy using fresh or frozen strawberries.

Strawberry Cream Cheese Muffins

Course: Breakfast
Cuisine: American
Keyword: cream cheese muffins, strawberry cream cheese muffins, strawberry muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24
Calories: 210kcal
Author: Jessica Formicola
Strawberry Cream Cheese Muffins are soft muffins using fresh strawberries, rich cream cheese and a brown sugar streusel topping. 
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Strawberry Muffins:

  • 2 cups, plus 2 tablespoons flour
  • 2 teaspoons baking powder
  • 1/2 cup sugar plus two tablespoons
  • 1 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 egg room temperature and beaten
  • 3/4 cup skim or 1% milk plus one tablespoon
  • 2 cups frozen thawed strawberries, chopped

Cheesecake Filling:

  • 6 ounces cream cheese softened
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 3 tablespoons sugar

Streusel Topping (Optional):


  • Preheat oven to 350 degrees. Line 24 muffin tins with fun cupcake liners.
  • Sift together 2 cups flour, baking powder, sugar and salt in a mixing bowl, set aside.
  • In a small bowl, toss together chopped strawberries with 2 tablespoons flour and 2 tablespoons sugar. Set aside.
  • In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend melted butter, milk and egg.
  • Slowly add dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.
  • Fold in strawberries. The batter will marbleize or turn blue if using frozen strawberries. Don't panic.
  • In another small bowl, beat together all ingredients for cheesecake filling. Set aside
  • Use a cheese grater and grate cold butter into a bowl. Add remaining ingredients and mash together using s fork or pastry cutter.
  • Using two spoons, spoon 1 heaping tablespoon of muffin batter in each lined muffin tin. Add a little less than one tablespoon cheesecake mixture to each. Top with more muffin batter until approximately 2/3 full. Sprinkle tops evenly with streusel mixture, pressing it ever so gently down to make it stick.
  • Bake for 25 minutes. Times may vary based on oven and how much you filled those cups (I know a few of you took some chances and filled them to the brim, didn't you??). Muffin tops will spring back to the touch.
  • Remove and allow to cool.
  • If you've tried this recipe, come back and let us know how they are! 


Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 128mg | Potassium: 120mg | Fiber: 1g | Sugar: 8g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1.2mg