Ingredients
For the Cheesecake Filling
8 ounces cream cheese, at room temperature
1 large egg yolk, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
For the Streusel Topping
2/3 cup all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
Pinch of salt
1/4 cup unsalted butter, melted
For the Muffin Batter
1 cup granulated sugar
2 large eggs, at room temperature
6 tablespoons full-fat sour cream (or plain Greek yogurt)
6 tablespoons buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups fresh strawberries, quartered
1/3 cup strawberry preserves
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare the cheesecake filling by beating the cream cheese, egg yolk, sugar, and vanilla extract in a bowl until smooth and creamy. Set aside.
- Make the streusel topping by combining flour, brown sugar, granulated sugar, and salt in a bowl. Pour in the melted butter and mix with a fork until crumbly. Set aside.
- In a large mixing bowl, whisk together the granulated sugar and eggs until light and slightly fluffy.
- Add the sour cream, buttermilk, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Gently fold in the quartered strawberries.
- Fill each muffin cup halfway with batter. Add about 1 tablespoon of cheesecake filling to each, followed by a small spoonful of strawberry preserves.
- Top with remaining muffin batter until cups are about 3/4 full.
- Sprinkle generously with streusel topping.
- Bake for 22–26 minutes, or until a toothpick inserted into the muffin portion comes out clean (avoid the cheesecake center).
- Allow muffins to cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert, Breakfast
- Cuisine: American
Nutrition
- Calories: 360 kcal per muffin