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Strawberry cheesecake muffins are stuffed with milk chocolate, strawberries, and cream cheese for a dessert-worthy breakfast.
I know it’s early in certain parts of the country, but right about now the local strawberries are popping up at the market in plenty. A few of the farmers start earlier, thanks to hydroponics, but I try to hold off as long as I can (and then horde at the end of the season) so I’m not completely bummed out when the rest of the country is enjoying the red beauties in June.
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 mint ricotta tart was a hit at a blogger potluck, 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).
I had been trying to come up with a great strawberry muffin recipe for a while, and I’m happy to say I’ve hit it with these strawberry cheesecake muffins. 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.
I know some readers think my baked goods don’t have enough sugar in them, but I like to get as much flavor as possible from the other ingredients, and strawberries are generally sweet enough that a lot of extra sugar isn’t needed. That being said, be sure to taste your strawberries before adding them to the muffin batter to ensure they aren’t on the sour or unripe side.
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.
Got strawberries on hand? Get to baking these strawberry cheesecake muffins!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 eggs
- 4 tablespoons butter, melted
- 3/4 cup milk
- 1 pint strawberries, diced
- 3 ounces cream cheese, cut into chunks
- 1 cup milk chocolate chunks
- Preheat oven to 400°F. 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.
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.
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Nutrition Information:Yield: 6 Serving Size: 1 large muffin
Amount Per Serving: Calories: 543Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 106mgSodium: 524mgCarbohydrates: 73gFiber: 3gSugar: 35gProtein: 11g