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A strawberry cheesecake muffin in a white parchment paper liner topped with a strawberry.

Easy Strawberry Muffins With Cream Cheese

These Easy Strawberry Muffins With Cream Cheese are the most delicious breakfast treat. They are packed with fresh, juicy strawberries, filled with a creamy cheesecake filling in the center and topped with a graham cracker crumble. These are perfect if you are hosting a Sunday morning breakfast or brunch and really want to impress the crowd!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 255 kcal

Ingredients
  

For the Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

For the Graham Cracker Crumble:

  • ½ cup graham cracker crumbs (about 4 sheets)
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 teaspoons sugar
  • ¼ teaspoon vanilla extract
  • Pinch of salt

For the Muffins:

  • 2 cups flour
  • 1 cup sugar
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup milk
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 large egg
  • 1 cup strawberries, chopped

Instructions
 

For the Cheesecake Filling:

  • In a medium sized bowl, add the cream cheese.  Using a hand mixer, beat on low speed until smooth.  Add the sugar, egg yolk and vanilla and continue to beat just until mixed.  Set aside.
    8 ounces cream cheese, softened, ¼ cup sugar, 1 large egg yolk, 2 teaspoons vanilla extract

For the Graham Cracker Crumble:

  • In a small bowl combine graham cracker cracker crumbs, butter, sugar, vanilla, and salt.  Stir until combined and crumbly.
    ½ cup graham cracker crumbs (about 4 sheets), 2 tablespoons unsalted butter, melted and cooled, 2 teaspoons sugar, ¼ teaspoon vanilla extract, Pinch of salt

For the Muffins:

  • Preheat the oven to 425°F. Line two muffin tins with 6 liners each, leaving empty spaces between each one.
  • In a medium bowl combine the flour, sugar, baking powder, salt, and baking soda. Stir with a whisk to combine.
    2 cups flour, 1 ½ teaspoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda, 1 cup sugar
  • In a small bowl, combine milk, lemon juice, butter, and egg. Stir with a whisk to combine. Add the milk mixture to the flour mixture. Stir with a fork just until combined. Fold in strawberries. 
    ½ cup milk, ¼ cup fresh lemon juice (about 2 lemons), 2 tablespoons unsalted butter, melted and cooled, 1 large egg, 1 cup strawberries, chopped
  • Fill each muffin liner with about 2 tablespoons of batter.  Top with about 1 tablespoon cream cheese mixture and then about 2 more tablespoons of batter.  Sprinkle the tops generously with the graham cracker mixture.
  • Bake in the prepared 425°F oven for 9 minutes then reduce the heat to 350° F and continue to bake for 8-10 minutes or until just lightly browning around the edges. Let the muffins cool slightly in the pan and then remove to a wire rack to cool completely.

Nutrition

Calories: 255kcalCarbohydrates: 47.1gProtein: 3.8gFat: 6.1gSaturated Fat: 3.6gCholesterol: 60mgSodium: 299mgPotassium: 133mgFiber: 8gSugar: 17.9gCalcium: 55mgIron: 1mg
Keyword cheesecake, cream cheese, muffin, strawberry
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