Ingredients

Method

1. 1

   In a small bowl, whisk together the softened cream cheese, 2 tablespoons of sugar, and 1/4 teaspoon of vanilla extract until smooth. Set aside.

2. 2

   In another small bowl, combine 1/4 cup of flour, 2 tablespoons of sugar, and a pinch of salt. Pour in the melted butter and mix with a fork until crumbles form. Set aside. If the crumble is too soft, refrigerate it for a few minutes to firm up.

3. 3

   In a large bowl, cream together the softened butter and 1/2 cup of sugar with a whisk until light and fluffy.

4. 4

   Add the egg and 1/2 teaspoon of vanilla extract to the butter-sugar mixture. Whisk until well combined.

5. 5

   Whisk in the Greek yogurt and buttermilk until the batter is smooth.

6. 6

   In a separate bowl, combine the flour, baking powder, baking soda, and salt.

7. 7

   Add the dry ingredients to the wet ingredients, followed by the chopped strawberries and white chocolate chips. Gently fold everything together with a spatula until just combined. Do not overmix.

8. 8

   Line a 6-cup muffin tin with large parchment paper liners. Using an ice cream scoop, fill each liner about halfway with the muffin batter.

9. 9

   Add a dollop of the cheesecake filling into the center of the batter in each cup.

10. 10

    Top each muffin with a slice of fresh strawberry, a few white chocolate chips, and a generous amount of the streusel topping.

11. 11

    Bake at 425°F (220°C) for 5 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes, or until a toothpick inserted into the muffin part comes out clean.

12. 12

    Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your homemade strawberry cheesecake muffins.