Strawberry Cheesecake Muffins with Crumble Topping

Strawberry Cheesecake Muffins with Crumble Topping

These Strawberry Cheesecake Muffins take the best of summer produce and turn them into a moreish, decadent muffin. Get the recipe below.

Seasonal bakes

As a cook there’s nothing more satisfying than using seasonal ingredients. At every season there’s something growing in abundance which tastes just right for that moment in time. In summer one of my favourite seasonal ingredients is the humble strawberry. Grown in the summer sun, they taste like sunshine!

Each summer we spend weekends and weekends picking fruit at our local “pick your own” farm. Our local farm (Parkside Farm) is a wonderful 50-acre farm that lets members of the public pick a whole host of fruits and vegetables starting in June each year with strawberries, gooseberries, broad beans, spinach and raspberries then blackcurrants, blackberries, plums, courgettes, onions, beetroot, sweetcorn and squashes as we move into the autumn. In total they offer 20 different crops for picking. It’s no surprise that they’ve won awards 3 years running for being the best ‘Pick Your Own’ farm.

We’re very lucky to have a place like this on our doorstep with an abundance of seasonal fruit and vegetables available.

Baking out of season

Of course it’s not always possible to cook seasonally. Or perhaps the strawberry crop just didn’t do particularly well this year.

Well the good news is you can use frozen strawberries in this mix. Strawberries are one of those fruits that actually freeze particularly well and I think it’s better freezing local berries at their prime, to enjoy all year round, rather than relying on importing tasteless crops from the other side of the world. Think of the food miles!!!

These Strawberry Cheesecake Muffins with Crumble Top make the most of fresh summer produce. Get the recipe for these tasty cakes over at Supper in the Suburbs

How to make Strawberry Cheesecake Muffins

Call me crazy but I think these fruit filled muffins are perfect for breakfast. Can you think of anything better than waking up to sun streaming through the windows on a lazy Sunday morning, then tucking into a Strawberry Cheesecake Muffin with a hot cup of tea. Just heavenly.

The concept of these muffins is quite simple. They are a pretty normal vanilla muffin mix studded with big chunks of fresh strawberry and filled with pockets of moist cheesecake. These muffins are also topped with a crisp and crunchy brown sugar crumble topping. The contrast in texture with the soft goeey cheesecake muffin is oh-so-satisfying!

Making them is also pretty simple, even though there are three main components.

First we need to make the crumble top. In a small bowl we mix together the brown sugar and flour before running in the butter. This will form a breadcrumb-like crumble texture. Once you’ve done that just place it to one side for later.

Next we need to make the muffin batter. We use the creaming method – i.e. beating the butter and sugar together until pale and creamy. We then add the eggs making sure they’ve been incorporated well. Next comes the yogurt and vanilla which should all be beaten well into the mix. All that’s left to do then is to fold in the flour and the strawberries. The mix is now complete.

Last of all is to make the cheesecake mix. This is created by mixing together cream cheese, an egg yolk, orange zest and icing sugar.

Once that’s been made we can combine all three elements together. First layering the batter and cheesecake mix before topping with the crumble mix.

All that’s left to do then is bake!

These Strawberry Cheesecake Muffins with Crumble Top make the most of fresh summer produce. Get the recipe for these tasty cakes over at Supper in the Suburbs

The recipe

These Strawberry Cheesecake Muffins with Crumble Top make the most of fresh summer produce. Get the recipe for these tasty cakes over at Supper in the Suburbs

Strawberry Cheesecake Muffins with Crumble Topping

These Strawberry Cheesecake Muffins with Crumble Topping are a fun, snack with the best of the summer fruit.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 332.9 kcal

Ingredients
 
 

For the crumble top

  • 50 g light brown sugar
  • 65 g plain flour
  • 60 g butter

For the muffin batter

  • 115 g butter
  • 100 g caster sugar
  • 50 g light brown sugar
  • 2 eggs eggs
  • 120 g yogurt low fat is fine
  • 2 tsp vanilla bean paste
  • 220 g self raising flour
  • Pinch salt
  • 250 g strawberries roughly cut into quarters or halves for smaller berries

For the cheesecake filling

  • 170 g cream cheese
  • 1 egg yolk
  • 1 orange zest only
  • 3 tbsp icing sugar

Instructions
 

  • Preheat the oven to 220C / gas mark 8.
  • Using squares of grease proof paper, line your muffin tins (14 muffins total) and place to one side.
  • In a small bowl, mix together the brown sugar and flour for the crumble top. Add the butter small pieces and rub together until you’ve formed breadcrumbs.
  • In a larger bowl, cream together the butter and golden caster sugar for the muffin mix.
  • Beat well until pale and creamy.
  • Add in the brown sugar and continue to beat.
  • Once the brown sugar is incorporated add the eggs and beat until the mix gets even paler and more creamy. It should also increase in volume.
  • Next add the yogurt and vanilla and beat for another minute.
  • Pour the flour into the wet muffin mix and fold gently until just about incorporated – be careful not to over mix, some dry patches of flour is fine.
  • Add in the strawberries and fold again until evenly distributed then place the bowl to one side.
  • In a separate small bowl, mix together the cream cheese, egg yolk, orange zest and icing sugar for the cheesecake filling.
  • Mix well to ensure its smooth and creamy.
  • Begin spooning the muffin mix into each muffin case, 1 tablespoon at a time.
  • Next spoon over a tablespoon of the cheesecake mix and repeat until the muffin cases are full to the top.
  • Once all of the cases are filled press the crumble top into the surface of each muffin.
  • Bake in the hot oven for five minutes before turning the temperate down 180C / gas mark 4 and bake for a further 20 minutes or until golden and springy.
  • Allow the muffins to cool on a cooling rack.
  • Enjoy while still warm.

Notes

These muffins are super moist and best served warm.
They should be kept in the fridge and eaten within 5 days.
They also freeze well.
Make sure you thaw well before eating (and why not zap them in the microwave or pop in the oven and warm them up again before eating.)

Nutrition

Calories: 332.9kcalCarbohydrates: 41.18gProtein: 9.88gFat: 14.24gSaturated Fat: 7.17gTrans Fat: 0.18gCholesterol: 195.62mgSodium: 121.98mgPotassium: 193.6mgFiber: 1.26gSugar: 22.54gVitamin A: 608.68IUVitamin C: 18.11mgCalcium: 81.02mgIron: 1.39mg
Tried this recipe?Let us know how it was!
These Strawberry Cheesecake Muffins with Crumble Top make the most of fresh summer produce. Get the recipe for these tasty cakes over at Supper in the Suburbs

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