| Ingredient | Amount |
|---|---|
| Brown sugar | ¼ cup |
| All-purpose flour | ½ cup |
| Cinnamon | 1 teaspoon |
| Cold butter | 4 tablespoons, cut into small bits |
Cheesecake Filling
| Ingredient | Amount & Notes |
|---|---|
| Cream cheese | 6 ounces, room temperature |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | ¼ cup |
Muffin Batter
| Ingredient | Amount & Notes |
|---|---|
| Unsalted butter | ½ cup, softened |
| Granulated sugar | ½ cup |
| Brown sugar | ¼ cup |
| Sour cream | ½ cup |
| Eggs | 2 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 1¾ cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Fresh strawberries | 1½ cups, diced |
How to Make Them
1. Make the Streusel Topping
In a small bowl, combine brown sugar, flour, cinnamon, and cold butter. Use your fingers or a pastry cutter to mix until coarse and crumbly. Set aside.
2. Prepare the Cheesecake Filling
In a medium bowl, beat cream cheese until smooth. Add vanilla and powdered sugar, then mix until fully combined. Set aside.
3. Make the Muffin Batter
In a large bowl, beat the softened butter until creamy. Add granulated sugar, brown sugar, sour cream, eggs, and vanilla; mix until smooth.
4. Add the Dry Ingredients
Stir in the flour, baking powder, baking soda, and salt until just combined. Gently fold in the chopped strawberries with a wooden spoon.
5. Assemble the Muffins
Line a muffin tin and spoon a small amount of batter into each cup. Add a spoonful of cheesecake filling, then top with remaining batter. Press lightly to level.
6. Finish with Streusel
Sprinkle the streusel topping evenly over each muffin.
7. Bake
Preheat oven to 350°F (175°C). Bake muffins for 20–25 minutes, or until golden and a toothpick comes out clean
