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Strawberry Cheesecake Muffins

Strawberry muffins with a cheesecake filling and graham cracker streusel topping! These muffins are meant for breakfast, but good enough to be dessert!
Prep Time 20 minutes
Total Time 40 minutes
Servings 9 muffins

Ingredients

For the Graham Cracker Streusel Topping:

  • 3 graham cracker sheets
  • 2 tablespoons all-purpose flour
  • 2 tablespoons light brown sugar
  • 3 tablespoons unsalted butter melted

For the Cheesecake Filling:

  • 2 ounces cream cheese at room temperature
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon zest

For the Muffins:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup canola oil or vegetable oil
  • 1 large egg
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh strawberries

Instructions

  1. Preheat oven to 350 degrees. Line 9 cups of a muffin tin with paper liners or grease well. Set aside.
  2. First, make the streusel topping. Place the graham crackers in a Ziploc bag and seal. Using a rolling pin or other heavy object, crush the graham crackers. I like to leave a few bigger chunks to give the streusel texture. In a small bowl, combine graham cracker crumbs, flour, brown sugar, and melted butter. Stir until moistened. Set aside.
  3. Next, make the cheesecake fililng. In a small bowl, stir together cream cheese, sugar, and lemon zest. Set aside.
  4. In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
  5. In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Whisk until well combined.
  6. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.
  7. Fill each muffin cup with about 1 heaping tablespoon of batter. You want the bottom of the muffin cup to be covered. Next, add one teaspoon of the cheesecake filling to each muffin cup. Cover the filling with the remaining batter. Sprinkle each muffin with graham cracker streusel.
  8. Bake muffins for 18-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.
  9. Note-you can easily double this recipe.