Ingredients

4 ounces cream cheese, softened

2 tablespoons granulated sugar (for cream cheese filling)

1 large egg yolk

1/2 teaspoon vanilla extract (for cream cheese filling)

2 cups all-purpose flour

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup milk

1/2 cup vegetable oil

1 teaspoon vanilla extract (for muffin batter)

1 1/4 cups diced fresh strawberries

1 tablespoon all-purpose flour (for tossing strawberries)

1/3 cup all-purpose flour (for crumb topping)

3 tablespoons granulated sugar (for crumb topping)

3 tablespoons unsalted butter, melted (for crumb topping)

Instructions

Step 1: Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.

Step 2: In a small bowl, combine the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until completely smooth and set aside.

Step 3: In a large bowl, whisk together 2 cups flour, 2/3 cup sugar, baking powder, baking soda, and salt.

Step 4: In another bowl, beat the eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until well blended.

Step 5: Add the wet ingredients to the dry ingredients. Stir gently until just combined. Avoid overmixing to keep muffins tender.

Step 6: Toss the diced strawberries with 1 tablespoon flour to coat them evenly, then gently fold them into the batter.

Step 7: For the crumb topping, mix 1/3 cup flour and 3 tablespoons sugar in a small bowl. Stir in the melted butter until crumbly.

Step 8: Spoon muffin batter into each cup, filling about halfway. Add approximately 1 teaspoon of cream cheese filling to the center of each, then cover with remaining batter.

Step 9: Sprinkle the crumb topping generously over each muffin.

Step 10: Bake for 18 to 22 minutes until muffins are golden and a toothpick inserted near the edge (avoiding the filling) comes out clean.

Step 11: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Tossing strawberries in flour helps keep them suspended in the batter, preventing sinking.

Use full-fat, softened cream cheese for a rich and creamy center.

Frozen strawberries can be used if thawed and drained well, then tossed with flour before adding.

For a dairy-free variation, substitute vegetable oil with coconut oil and cream cheese with a plant-based alternative.

Skip the crumb topping for a simpler muffin or add chopped nuts for extra crunch.

Storage

Store cooled muffins in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them covered. These muffins freeze well when wrapped individually and can be reheated gently in the oven or microwave. The crumb topping is crispiest on the first day but can be revived with a quick toast.

FAQs

How do I keep the strawberries from sinking?

Toss diced strawberries in flour before folding them into the batter. This coats them and helps suspend the fruit evenly throughout the muffins.

Can I use frozen strawberries?

Yes, but you should thaw and drain them thoroughly to remove excess moisture. Then toss with flour before adding to the batter to prevent sinking and sogginess.