By This Strawberry Crumble Cheesecake Muffins balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Strawberry Crumble Cheesecake Muffins captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Strawberry Crumble Cheesecake Muffins becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the muffins:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
1 cup diced fresh strawberries
For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the crumble topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup unsalted butter, cold and cubed
PREPARATION STEPS
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk melted butter, milk, egg, and vanilla; combine with dry ingredients. Fold in strawberries.
For cheesecake filling, beat cream cheese, powdered sugar, and vanilla until smooth.
Spoon muffin batter into liners, add a dollop of cheesecake filling, then cover with more batter.
For crumble, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over muffins.
Bake for 20-25 minutes until golden.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
