baking

Sourdough Strawberry Cheesecake Muffins

Pam 2026
Sourdough Strawberry Cheesecake Muffins

Ingredients

Ingredients

For the Streusel Topping:

  • ¼ cup (30g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cold, cut into small cubes

For the Cheesecake Filling:

  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk

For the Sourdough Strawberry Muffins (makes 12 muffins):

  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick / 113g) unsalted butter, melted and cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (125g) sourdough discard (unfed, straight from the fridge)
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 8 oz / 225g) fresh strawberries, hulled and chopped into ½-inch pieces
  • 2 tablespoons all-purpose flour (for tossing strawberries)

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

1

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.

2

Make the Cheesecake Filling

In a small bowl, beat the softened cream cheese, sugar, vanilla, and egg yolk until smooth and creamy. Set aside.

3

Prep and Preheat

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well.

4

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.

5

Combine Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

6

Combine Wet Ingredients

In a separate bowl, whisk together the melted butter, sugar, eggs, buttermilk, sourdough discard, and vanilla until smooth.

7

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.

8

Add Strawberries

Gently fold the floured strawberries into the batter until just distributed.

9

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.

10

Add Streusel

Sprinkle the streusel generously over each muffin, pressing gently so it adheres.

11

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).

12

Cool

Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool slightly.

13

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.

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