Big, juicy and with a crunchy topping! These strawberry muffins have it all!
Better than regular strawberry muffins these Jumbo strawberry cheesecake muffins have a cream cheese filling and lots of crumble topping! Perfect for any occasion! Make them Bakery style or regular sized (see notes) whatever you prefer!
How to make bakery style muffins
Bakery style or jumbo muffins follow the same steps as regular muffin batter! The only difference is on how to bake them for a nice rise without burning them. Since they are taller than regular muffins they require a higher baking temperature to rise. I usually like to bake them at 475 F for about 10 minutes which should be enough time for them to establish a tall crown. Then reduce the heat to 350 F and keep baking them until fully baked for about 25 minutes.
Find here cream cheese filled pumpkin muffins!
The key for bakery style muffins is also not to overfill the liners. The batter should have a thick consistency to give the muffin enough structure. A great way to help the batter rise and not flow out of the tin is to use tulip style muffin liners. They are taller than regular liners and help keep the muffins inside the liners.
To make regular sized muffins there is no need for a temperature change even though some people do bake them at 375 F for the first 10 minutes and then at 350 F until baked fully.
These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan
A 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.
Strawberry Cheesecake Muffins
Ingredients: for 6 bakery style muffins
1 cup (120 g) all-purpose flour
1/2 tsp salt
1 tsp baking powder
1/4 cup (60 ml) vegetable oil
1/2 cup (100 g) sugar
1 large egg
1/2 tsp vanilla
1/2 cup (120 g) Greek yogurt
1 ½ cups (250 g) diced fresh strawberries
For the cheesecake filing:
6 oz (170 g) cream cheese, softened
3 tbsp sugar
1 tsp vanilla
1 tbsp lemon juice
1 tbsp corn starch
For the crumble:
2/3 cup (80 g) all purpose flour
1/3 cup (34 g) light brown sugar
pinch of salt
1/4 cup (56 g) unsalted butter, softened
3 tbsp diced strawberries
For the drizzle:
3/4 cup (75 g) powdered sugar
1 to 2 tbsp heavy cream
Check out my New York Cheesecake tutorial while this one is in the making
INSTRUCTIONS:
Step 1:
Preheat the oven to 475 °F. For the crumble combine flour, sugar, salt and softened butter. I like to use my hands for that. Use a small cookie sheet and crumble the formed dough on it. Place it in the fridge or freezer until needed.
Step 2:
To make the cheesecake filling, start off with a large bowl. Add sugar, vanilla, lemon juice and cornstarch to a big mixing bowl and mix it until smooth. Then add in softened cream cheese and mix it for about 4 minutes. Scrape it down after each mixing to ensure no lumps are left. Fill it into a piping bag with a big round tip which makes filling the muffins easier.
Step 3:
For the muffin batter combine egg, salt, vanilla and sugar. Mix it until smooth. Then add greek yogurt and oil and mix it in. Add in the dry ingredients flour and baking powder and mix it until just combined. Fold in diced strawberries. Fill the batter into bakery style muffin tins that are lined with cupcake liners about 2/3 full. Then fill each one with a good amount of cream cheese filling and top them with the crumble and diced strawberries. Bake the muffins at 475 °F for 10 minutes. Then reduce the temperature to 350 °F and keep baking for 25 minutes or when a wooden skewer comes out clean. Let them cool in the baking mold for about 10 to 15 minutes before moving them.
Step 4:
To decorate the muffins make a simple powdered sugar glaze. Just mix powdered sugar with heavy cream until the desired consistency is reached. Drizzle the glaze on each muffin with either a piping bag or a spoon.
Enjoy!
**PRO-TIPS**
To make this recipe with regular sized muffins simply bake them at 350 °F for 25 minutes. This recipe makes about 10 to 12 regular sized muffins.
Not a strawberry fan? You can make this recipe with just about any fruit! Try peaches, raspberries or blueberries
