Strawberry Cheesecake Muffins

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

Strawberry cheesecake muffins are stuffed with milk chocolate, strawberries, and cream cheese for a dessert-worthy breakfast.

I’m sure I’m not the only one who counts down the days until strawberry season. While I know I can grab fresh Florida or California berries at the store, there’s nothing quite like the taste of a strawberry freshly picked and warmed from the sun!

While we just plain eat a good portion of the strawberries that enter the house, I try to make them last a tiny bit longer by adding them to recipes. My strawberry chiffon pie is a hit at potlucks, and this strawberry vanilla jam is a great way to make spring flavor last for the entire year (if you can make the jar last, that is).

These strawberry cheesecake muffins are what I make when I want breakfast to be just a little more special. They’re huge, Texas-size muffins, studded with fruit, cream cheese, and milk chocolate. Because why not add some chocolate?

The great thing about these strawberry cheesecake muffins is that even though they’re dessertlike, they’re not overly sweet, and still perfect for the breakfast table.

ingredients for strawberry cheesecake muffins

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• All-purpose flour – I have not made this recipe with flour substitutes. If you want to use whole wheat flour, I recommend swapping in no more than 1 cup in this recipe, or your muffins could end up dry and dense.
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Unsalted butter – The butter needs to be melted, so make sure to cool it before mixing into the eggs to prevent the eggs from cooking.
• Milk – Whole milk or 2% are both great here.
• Fresh strawberries – Make sure to taste your strawberries to ensure they aren’t sour or unripe.
• Cream cheese – You can also use low-fat cream cheese, sometimes labeled as neufchâtel.
• Milk chocolate chunks or chips

how to make this recipe

Preheat the oven to 400°F. Line a jumbo muffin pan with papers, or grease with nonstick cooking spray or butter. It can sometimes be hard to find paper liners that fit, so I recommend greasing the pan.

In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, mix together the sugar and eggs until completely combined and smooth. Stir in the melted butter, then the milk.

Add the dry ingredients to the wet ingredients and stir just until combined and no dry bits remain. As with all muffin batters, you don’t want to overmix!

Fold in the diced strawberries, cream cheese chunks, and milk chocolate chunks.

Divide the muffin batter equally among the muffin cups, filling them about 3/4 full.

Bake for 20-24 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Let cool briefly in the pan, then transfer to a wire rack to cool completely.

recipe tips

If you don’t have a Texas-size muffin pan or just prefer to make standard-size muffins, reduce the cooking time to approximately 15 minutes. The muffins should be golden brown and a toothpick inserted into the center will come out clean.

To make cutting the cream cheese easier, place it in the freezer for about 30 minutes. Then, use a butter knife dipped in water to slice the cream cheese, re-wetting the knife as needed.

Baking the muffins at a higher temperature will help them get a nice rise. If you are worried about them browning too quickly on top before baking through, reduce the temperature to 375°F after the first 10 minutes.

Got strawberries on hand? Get to baking these strawberry cream cheese muffins!