Imagine a tender, tangy sourdough muffin swirled with creamy cheesecake filling and bursting with juicy fresh strawberries. That’s exactly what these muffins deliver. They’re like a strawberry cheesecake and a muffin had a beautiful baby—perfect for breakfast, brunch, or a special treat.
The sourdough discard adds a subtle tang that balances the sweetness of the berries and the richness of the cream cheese. Topped with a buttery streusel, these muffins are absolutely irresistible.
Instructions
Make the Streusel
In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes. Using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture forms irregular crumbles. Refrigerate while you make the batter.
Make the Cheesecake Filling
In a small bowl, beat the softened cream cheese, sugar, vanilla, and egg yolk until smooth and creamy. Set aside.
Prep and Preheat
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well.
Toss Strawberries
In a small bowl, gently toss the chopped strawberries with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the muffins.
Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet Ingredients
In a separate bowl, whisk together the melted butter, sugar, eggs, buttermilk, sourdough discard, and vanilla until smooth.
Mix Batter
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix—the batter will be thick and slightly lumpy.
Add Strawberries
Gently fold the floured strawberries into the batter until just distributed.
Fill Muffin Cups
Place a small spoonful of batter into each muffin cup (about 1 tablespoon). Add a small dollop of cheesecake filling (about 1 teaspoon) on top. Cover with more batter, filling each cup nearly to the top. Swirl gently with a toothpick.
Add Streusel
Sprinkle the streusel generously over each muffin, pressing gently so it adheres.
Bake
Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but avoid hitting a strawberry or cheesecake pocket).
Cool
Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool slightly.
Serve
Serve warm or at room temperature.
Pro-Tips for Sourdough Strawberry Cheesecake Muffin Perfection
- Use Fresh, Ripe Strawberries: Fresh strawberries work best. If using frozen, do not thaw—add them frozen to prevent bleeding.
- Flour the Strawberries: This prevents them from sinking to the bottom of the muffins.
- Don’t Overmix: Overmixing develops gluten and can make muffins tough. Mix just until combined.
- Layer the Cheesecake Filling: Putting the cheesecake in the middle ensures every bite has creamy goodness.
- Room Temperature Ingredients: Cold eggs and buttermilk won’t emulsify properly. Let them warm up first.
- Streusel Makes Them Special: Don’t skip the streusel—it adds incredible texture and flavor.
- Check for Doneness: Test with a toothpick, but be careful to avoid hitting a strawberry or cheesecake pocket which will be moist.
- Make Ahead: These muffins keep well for 2-3 days and are delicious reheated.
These Sourdough Strawberry Cheesecake Muffins are tangy, creamy, and absolutely fruity.
