Description
Enjoy bakery-style strawberry cheesecake muffins made right in your own kitchen! These muffins are fluffy, filled with creamy cheesecake, and topped with fresh strawberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh strawberries, diced
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the diced strawberries.
- In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth.
- Spoon a small amount of muffin batter into each muffin cup, followed by a dollop of the cream cheese mixture, then top with more muffin batter until the cups are about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh strawberries. Frozen strawberries can make the batter watery.
- You can add a crumb topping for extra texture and flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: strawberry cheesecake muffins, bakery-style muffins, homemade strawberry muffins, easy muffin recipe, cream cheese muffins, fresh strawberry muffins