Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup butter, melted and cooled slightly
- 1 egg, lightly beaten
- 2/3 cup milk
- For the filling:
- 1/2 cup cream cheese, room temperature
- 1 egg yolk
- 4 tablespoons sugar
- 1/2 cup strawberry jam
- For the streusel topping:
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, cubed
- 2 teaspoons ground cinnamon
Instructions
- Prepare the cheesecake filling by mixing the cream cheese, egg yolk, and sugar until smooth. Chill in a bowl or freeze in an ice cube tray for 2–4 hours for easier handling.
- Preheat the oven to 400°F (200°C). Grease a muffin tin or line with paper liners.
- Make the streusel by combining sugar, flour, butter, and cinnamon, working with a fork until sandy. Chill until ready to use.
- In a large bowl, mix the flour, sugar, salt, and baking powder.
- In another bowl, whisk the melted butter, milk, and egg. Add wet ingredients to dry and mix until just combined.
- Fill each muffin cup halfway with batter. Add 1–2 tablespoons of cheesecake filling and the same amount of strawberry jam.
- Top with more batter until nearly full, then sprinkle with streusel.
- Bake for 25–30 minutes, until golden and a toothpick inserted near the edge of the filling comes out clean.
- Cool briefly in the pan, then transfer to a rack to cool completely.
Notes
- Swap strawberry jam for raspberry, blueberry, or blackberry jam.
- Add lemon zest or vanilla to the filling for extra flavor.
- Use brown sugar in the streusel for a caramel-like taste.
- Top cooled muffins with a powdered sugar glaze for extra sweetness.
- Freeze muffins for up to 2 months and thaw at room temperature.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 25–30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
