Oh, the joy of biting into a muffin that combines the tangy sweetness of strawberries with the creamy richness of cheesecake! These strawberry cheesecake muffins are a perfect treat for any time of the day, whether you’re looking for a breakfast indulgence or a dessert to cap off your meal.
Why This Recipe Works
- The combination of fresh strawberries and cream cheese creates a perfect balance of flavors.
- Using buttermilk in the batter ensures the muffins are moist and tender.
- The streusel topping adds a delightful crunch that contrasts beautifully with the soft muffin.
- This recipe is versatile, allowing for various substitutions and additions to suit your taste.
- It’s a straightforward recipe that yields impressive results, perfect for both novice and experienced bakers.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 cup diced strawberries
- 4 oz cream cheese, cubed
- 1/4 cup flour (for streusel topping)
- 1/4 cup brown sugar (for streusel topping)
- 2 tbsp cold butter (for streusel topping)
Equipment Needed
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 375°F and lining your muffin tin with liners. This ensures your muffins won’t stick and makes cleanup a breeze. Tip: For extra non-stick insurance, you can lightly spray the liners with cooking spray.
Mix Dry Ingredients
In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. This combination will give your muffins the perfect rise and sweetness.
Combine Wet Ingredients
In another bowl, mix 1 cup buttermilk, 1/2 cup melted butter, 1 egg, and 1 tsp vanilla extract until well combined. The buttermilk adds moisture and a slight tang that complements the strawberries and cream cheese beautifully.
Fold in Strawberries and Cream Cheese
Gently fold the wet ingredients into the dry ingredients until just combined. Then, carefully stir in 1 cup diced strawberries and 4 oz cubed cream cheese. Be careful not to overmix to keep the muffins tender. Tip: Tossing the strawberries in a little flour before adding them can prevent them from sinking to the bottom.
Add Streusel Topping and Bake
For the streusel topping, mix 1/4 cup flour, 1/4 cup brown sugar, and 2 tbsp cold butter until crumbly. Sprinkle over the muffin batter. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Tip: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to prevent them from falling apart.
Tips and Tricks
For those looking to elevate their strawberry cheesecake muffins, consider these advanced tips. First, using room temperature ingredients ensures a smoother batter. Second, for an extra burst of strawberry flavor, you can macerate the strawberries with a little sugar before adding them to the batter. Third, if you’re short on time, frozen strawberries can be used as a substitute for fresh, just be sure to thaw and drain them well. Lastly, experimenting with different types of sugar in the streusel topping, like coconut sugar, can add a unique flavor profile.
Recipe Variations
- Swap strawberries for raspberries or blueberries for a different berry flavor.
- Add a teaspoon of lemon zest to the batter for a citrusy twist.
- For a nutty flavor, mix in 1/2 cup of chopped walnuts or pecans into the batter.
- Use chocolate chips instead of strawberries for a chocolate cheesecake version.
- For a gluten-free option, substitute the all-purpose flour with your favorite gluten-free flour blend.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, frozen strawberries can be used in place of fresh. Just make sure to thaw them completely and drain any excess liquid to prevent the batter from becoming too wet. This might slightly alter the baking time, so keep an eye on your muffins as they bake.
How do I store these muffins?
These muffins are best stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. Just thaw at room temperature or warm them up in the microwave before serving.
Can I make these muffins without the streusel topping?
Absolutely! While the streusel topping adds a nice crunch and sweetness, the muffins will still be delicious without it. If you’re looking for a lighter version, you can skip the topping or sprinkle a little powdered sugar on top after baking.
Summary
These strawberry cheesecake muffins are a delightful treat that combines the best of both worlds: the freshness of strawberries and the creaminess of cheesecake, all in a portable muffin form. Perfect for any occasion, they’re sure to be a hit with everyone who tries them.