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Cherry Cheesecake Muffins with Buttery Streusel Topping

A close-up of a freshly baked Cherry Cheesecake Muffin featuring a thick, golden buttery streusel topping.
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A recipe for moist muffins featuring a cream cheese filling, cherry pieces, and a rich, buttery streusel topping.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 1 cup pitted cherries (fresh or frozen, thawed and drained)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 4 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. Prepare the streusel: In a small bowl, combine 1/2 cup flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the cheesecake filling: In a separate small bowl, beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/4 teaspoon vanilla until smooth. Set aside.
  4. Prepare the muffin batter: In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup sugar, baking powder, and salt.
  5. In a medium bowl, whisk together the melted butter, 1 egg, milk, and 1 teaspoon vanilla.
  6. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  7. Gently fold in the cherries.
  8. Fill each muffin liner about one-third full with batter. Drop about 1 teaspoon of the cheesecake filling into the center of the batter in each cup. Top with a little more batter to cover the filling.
  9. Sprinkle a generous amount of the prepared streusel topping over the batter in each cup.
  10. Bake at 400°F (200°C) for 5 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 15 to 18 minutes more, or until a toothpick inserted into the muffin part comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest muffins, avoid overmixing the batter once the wet and dry ingredients are combined. A few lumps are fine.
  • If using frozen cherries, ensure they are fully thawed and patted dry before adding them to the batter to prevent excess moisture.
  • You can make the streusel topping up to 2 days ahead and store it covered in the refrigerator.

Nutrition

Find it online: https://cookerycourier.com/cherry-cheesecake-muffins-with-buttery-streusel/