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

Close-up of chocolate chip muffins cooling on a wire rack, set against a tiled background.

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 neufchรขtel.
  • Milk chocolate chunks or chips
Strawberry Cream Cheese Muffins are dessert-like without being overly sweet.

how to make this recipe

Preheat the oven to 400ยฐF. 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.

Chocolate chip muffins with strawberries on a cooling rack in front of a white tile wall.

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 375ยฐF after the first 10 minutes.

Chocolate chip muffins cooling on a wire rack against a speckled counter background.

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

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Close-up of chocolate chip muffins cooling on a wire rack, set against a tiled background.

Strawberry Cheesecake Muffins

Strawberry cheesecake muffins are stuffed with milk chocolate, strawberries, and cream cheese for a dessert-worthy breakfast.
Author : Megan Myers
5 from 3 votes
Print Pin Recipe Review
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 543 kcal

Ingredients
  

Instructions

  • Preheat oven to 400ยฐF. Grease a jumbo (Texas-size) muffin tin.
  • Mix together flour, baking powder, baking soda, and salt.
  • In another bowl, mix together sugar and eggs. Whisk in melted butter, then add milk.
  • Stir in flour mixture until just mixed. Gently fold in strawberries, cream cheese, and milk chocolate chunks.
  • Fill muffin cups 3/4 full and bake for 20-24 minutes.

Notes

You can use a regular size muffin tin for this recipe if you don’t have a jumbo tin. Bake time will be reduced by just a couple of minutes.

Nutrition

Serving: 1 large muffinCalories: 543 kcalCarbohydrates: 73 gProtein: 11 gFat: 24 gSaturated Fat: 14 gCholesterol: 106 mgSodium: 524 mgFiber: 3 gSugar: 35 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Please leave a rating and comment below!
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About Megan

I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโ€™m here to help you enjoy the time spent in the kitchen.ย Read moreโ€ฆ

5 from 3 votes (1 rating without comment)

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