Bakery-Style Strawberry Cheesecake Muffins

When pick-your-own strawberry season rolls around in central Wisconsin, I always bring home way too many strawberries. While I do freeze many of the strawberries for later use, plenty find their way into delicious strawberry desserts like strawberry crumble and strawberry pie because I just can’t resist adding them to baked goods.

One of my new favorite uses for fresh berries is making these bakery-style muffins, which were inspired by strawberry cheesecake. Each streusel-topped muffin is dotted with fresh strawberries and has a tasty surprise inside: a sweetened cream cheese filling. The jumbo muffins are perfectly sized for sharing, and would make a stunning addition to any summertime brunch spread.

Ingredients for Bakery-Style Strawberry Cheesecake Muffins

• Crumb topping: These bakery-style muffins have a scrumptious streusel topping made from flour, brown sugar, ground cinnamon, ground ginger, salt and melted butter. Store the crumb topping in the fridge until you’re ready to sprinkle it on top of the muffins.
• Cream cheese filling: A cream cheese filling made with plain cream cheese, confectioners’ sugar and vanilla extract takes these muffins over the top. Use softened cream cheese to easily incorporate the sugar and vanilla.
• All-purpose flour: Flour provides structure to the muffins, and the chopped strawberries are also tossed in a bit of flour to help prevent them from sinking to the bottom of the batter. To ensure the muffins aren’t too dense, measure your flour correctly by spooning it into the measuring cup and leveling it off with the flat side of a knife.
• Baking powder: This leavening agent helps the muffins rise (and form that glorious muffin top!) as they bake in the oven.
• Salt: Salt enhances the flavor of the muffins and guarantees they’re not too sweet.
• Butter: If you forget to set it out in advance, you can quickly soften butter by chopping it into small cubes or grating it.
• Sugar: Granulated sugar sweetens the muffins and contributes to their tender texture.
• Egg: Room-temperature eggs are ideal for baking because the yolks break more easily and incorporate more evenly with the egg whites and other ingredients.
• Vanilla: What is a baked good without vanilla extract? This flavor enhancer adds a subtle floral note that complements the sweetness of the strawberries and brings out the caramel flavors of the sugar.
• Whole milk: Milk adds moisture to the muffin batter.
• Fresh strawberries: Fresh strawberries are the MVP in this recipe. Store leftover strawberries in a Mason jar or in a lined trap in the crisper drawer of your fridge.

Directions

Step 1: Make the crumb topping

In a small bowl, whisk together the flour, brown sugar, cinnamon, ground ginger and salt. Stir in the melted butter until large clumps form. Place the crumb topping in the refrigerator until you’re ready to use it.

Step 2: Make the cream cheese filling

In a small bowl, beat together the softened cream cheese, confectioners’ sugar and vanilla extract for about two to three minutes. Set the mixture aside.

Step 3: Make the muffin batter

Preheat the oven to 375°F. Line a 6-cup jumbo muffin tin with bakery-style tulip liners. Alternatively, cut parchment into 6-inch squares and fold them into cups.

In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl, beat together softened butter and sugar on medium speed until they’re light and fluffy, two to three minutes. Add the eggs, one at a time, beating at low speed between additions. Beat in the vanilla extract.

Add the dry ingredients and the milk in alternating additions to the wet ingredients, beginning and ending with the flour mixture. Use a rubber spatula to scrape down the sides of the bowl as needed. Fold in the chopped strawberries by hand.

Step 4: Fill the muffin tin

Fill each muffin cup half-full with the batter (it will be thick). Use a spoon to make a small divot in the center of the batter and spoon about 2 teaspoons of the cream cheese filling into the hole. Then top with the remaining muffin batter, ensuring the batter completely covers the cream cheese mixture. (Each cup should be nearly full.)

Sprinkle each muffin with the reserved crumb topping.

Editor’s Tip: Lightly press the crumb topping into the batter to help it adhere to the baked muffins.

Step 5: Bake the muffins

Bake the muffins for 25 to 30 minutes or until they’re golden and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for at least 15 minutes, then remove them and transfer them to a wire rack to finish cooling.

Bakery-Style Muffins Variations

• Use different berries: Replace the strawberries with an equivalent amount of blueberries, raspberries or blackberries.
• Skip the filling: These muffins are just as delicious without the cream cheese filling.
• Add spice: Add ground cinnamon, ground nutmeg or ground ginger to the batter. For extra brightness, add up to 1 teaspoon of fresh lemon zest or orange zest.

How to Store Bakery-Style Strawberry Cheesecake Muffins

Because they contain cream cheese, leftover strawberry cheesecake muffins should be stored in an airtight container in the fridge.

How long do strawberry cheesecake muffins last?

These strawberry cheesecake muffins last up to four days when stored properly, although their flavor and texture are best the day they are baked.

Can you freeze strawberry cheesecake muffins?

Absolutely! Freezing muffins is a great option for longer storage. After allowing the muffins to cool completely, set them on a baking sheet and flash freeze them for 30 minutes. Then transfer the frozen muffins to a freezer bag. Squeeze out any extra air and freeze them for up to three months.

Bakery-Style Muffins Tips

Can you make these in another type of muffin tin?

These bakery-style strawberry cheesecake muffins can also be baked in a regular 12-cup muffin tin. Decrease the amount of cream cheese filling to 1 teaspoon per muffin.

Why didn’t my muffin tops rise?

There are a few reasons why your muffins might not have risen properly. First, test the baking powder to make sure it’s fresh. Expired or old baking powder lacks the leavening power to help the muffins rise.

Another factor that affects muffin top rise is not filling the muffin tins completely. An ice cream scoop is a handy tool that can help you evenly fill each muffin cup. For these muffins, you’ll want to fill the cups nearly to the top.

Why are my muffins dense?

Dense muffins often are the result of over-mixing the batter. When combining the wet and dry ingredients, stir just until they’re combined; stop mixing once no more flour streaks remain.