Strawberry Cheesecake Muffins


These are definitely not every day muffins!

The best from two Strawberry Cheesecake Muffin recipes and a touch of personal preference turned out some very delicious, special occasion muffins.

A unique graham cracker crumble sprinkled inside as well as over the top gives a true Strawberry Cheesecake taste experience from a muffin of all things!

The original recipes instruct to fold chopped strawberries right into the batter or layer pieces over the cream cheese filling.  Cooking down the strawberries into a delicious filling is the winning choice for me giving a totally different taste experience. The extra time and effort put into the filling preparation is worth the result.

Question is…is this truly a muffin?

Strawberry Cheesecake Muffins

Graham Cracker Streusel Topping

6 Graham Crackers

2 tablespoons all-purpose flour

2 tablespoons brown sugar

3 tablespoons unsalted butter, melted

Cheesecake Filling

2 ounces (1/4 cup) cream cheese room temperature

1 tablespoon granulated sugar

1 teaspoon lemon zest


1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup granulated sugar

1/4 cup canola or vegetable oil

1 large egg

1/3 cup buttermilk

1 teaspoon vanilla extract

1 cup chopped fresh strawberries or  *strawberry filling

  1. Preheat oven to 350 degrees F.
  2. Line muffin pan with 9 paper liners or grease well.
  3. Crush graham crackers in a ziplock bag leaving a few larger pieces for texture.
  4. In a small bowl combine graham crumbs, flour, brown sugar and melted butter until moistened.  Set aside.
  5. In another small bowl whisk together flour, baking powder, salt and sugar.
  6. Using a blender blend together oil egg, buttermilk and vanilla.
  7. Slowly add wet ingredients into the dry and gently stir (do not over mix). Batter will be very thick. If folding the strawberries into the batter do it now.
  8. Fill each muffin cup with 1 heaping tablespoon of batter, make sure it covers bottom of cup.  If using strawberry filling add a heaping teaspoon on top of the batter. If using fresh strawberries add now.
  9. Add 1 teaspoon of cream cheese mixture then another teaspoon of strawberry filling or fresh strawberries.
  10. Sprinkle a few graham crumbs, top with remaining batter then cover with streusel mixture.
  11. Bake muffins for 18 to 20 minutes until golden brown and a toothpick comes out clean.
  12. Remove muffins from panto a cooling rack.

*Strawberry Filling… Place 1 1/2 cups chopped strawberries into a saucepan with 2 tablespoons water.  Simmer until softened.  Combine well 3 tablespoons sugar with 1 tablespoon corn starch.  Add to strawberries and stir until thickened.  Cool before using.  This can be made ahead.


Combine crushed graham crackers, sugar, flour and melted butter to make crumble.


Combine room temperature cream cheese, sugar and lemon zest.


Whisk together flour, sugar, baking powder and salt.


Blend together buttermilk, oil, egg and vanilla.


Combine wet and dry ingredients.


Batter will be very thick.


Layer batter, cream cheese and strawberry filling.


Sprinkle with a little crumble.


Add remaining batter then cover with graham crumble.  Bake.


A fine dusting of powdered sugar for presentation.

Notes, Tips and Suggestions

  • Lemon zest is the star of the cream cheese mixture, don’t even consider omitting it.
  • Blueberry Cheesecake muffins?  Why not?

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