Homemade Strawberry Cheesecake Muffins are soft, delicious, and feature diced fresh strawberries, a lemon cheesecake filling, and a graham cracker streusel topping.
Graham Cracker Streusel Topping
- 3 graham cracker sheets
- 2 tablespoons flour
- 2 tablespoons light brown sugar
- 3 tablespoons unsalted butter melted
- 2 ounces cream cheese at room temperature
- 1 tablespoon granulated sugar
- 1 teaspoon fresh lemon juice
- 1 1/2 cups self-rising flour*
- 1/3 cup granulated sugar
- 1/4 cup canola or vegetable oil
- 1 large egg
- 1/3 cup milk (I used 2%)
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries (patted dry*)
Preheat oven to 350 degrees. Grease muffin pan with non-stick cooking spray or line with 10 cupcake liners. Set aside.
Start by dicing up 1 cup of fresh strawberries into small pieces or chunks (depending on preference). Set aside.
Next, begin making the graham cracker streusel topping. Place the graham crackers in a Ziploc bag, seal, and crush into small crumbs with hands or a rolling pin. I like leaving a couple larger crumbs for a little crunch.
In a small microwave-safe bowl, melt butter. Once melted, add in graham cracker crumbs, flour, brown sugar, and stir until well combined. Set aside.
Next, make the cheesecake filling by stirring together the softened cream cheese, sugar, and lemon juice until nice and creamy. Set aside.
In a large mixing bowl, combine the oil, egg, milk, and vanilla together. Whisk until well combined.
Next add in the sugar and stir until fully combined. Lastly, add in the flour 1/2 cup at a time and slowly and gently stir it being careful to not over mix. The batter will be thick. Carefully fold in the diced strawberries.
Fill each muffin cup with about 1 tablespoon of batter. I use this small cookie scoop to make it super easy. You want the bottom of the muffin cup to be covered.
Next, add one teaspoon of the cheesecake filling to the center of each muffin cup. Top with the remaining muffin batter.
Lastly, sprinkle each muffin with the graham cracker streusel and very gently press down the top.
Bake muffins in preheated oven for 18-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let cool in the muffin pan for 10 minutes, before transferring to a cooling rack until ready to eat. Muffins will be moist from the cheesecake filling.
- Leftover muffins can be stored in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 2 months.
- If you don’t have self-rising flour, simply use 1 1/2 cups all-purpose flour, plus 2 tsp baking powder and 1/2 tsp salt.
- Make sure you dry your strawberries after dicing them to prevent them from bleeding/becoming soggy in the batter. Simply use a paper towel to pat them lightly to remove any excess moisture.
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