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Strawberry Cream Cheese Muffins Recipe

★★★★★

4.4 from 134 reviews
  • Author: Marina
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Strawberry Cream Cheese Muffins are soft, bakery-style treats featuring a luscious creamy cheesecake center, juicy fresh strawberries, and a buttery crumb topping. They offer the perfect balance of moist muffin crumb and tangy richness from cream cheese, with a delightful crunch from the streusel. Ideal for breakfast, brunch, or a sweet snack, these muffins are easy to prepare, ready in under 40 minutes, and a family favorite for all ages.

Ingredients

Scale

Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Muffin Batter

  • 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
  • 1 1/4 cups diced fresh strawberries
  • 1 tablespoon all-purpose flour (for tossing strawberries)

Crumb Topping

  • 1/3 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with oil or butter. Preparing your ingredients and equipment beforehand helps keep the process smooth.
  2. Make Cream Cheese Filling: In a small bowl, combine the softened cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix thoroughly until smooth and creamy. This filling will be placed inside the muffins later to create a rich, tangy center.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt. This ensures the leavening agents and seasonings are evenly distributed for uniform rising and flavor.
  4. Prepare Wet Ingredients: In another bowl, beat the 2 large eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until the mixture is glossy and well combined. This liquid mixture will hydrate and bind the dry ingredients.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until no flour streaks remain; the batter should be slightly thick and lumpy. Overmixing can cause tough muffins, so mix carefully.
  6. Prepare Strawberries: Toss the diced fresh strawberries with 1 tablespoon of all-purpose flour in a small bowl. This step prevents the berries from sinking to the bottom during baking and keeps them evenly distributed.
  7. Fold in Strawberries: Gently fold the floured strawberries into the batter using a slow, careful motion to preserve berry shape and prevent crushing.
  8. Make Crumb Topping: In a small bowl, mix 1/3 cup all-purpose flour and 3 tablespoons granulated sugar. Add the melted unsalted butter and stir with a fork until the mixture forms pea-sized crumbs. This topping will bake into a crisp, buttery streusel.
  9. Assemble Muffins: Spoon the muffin batter into each muffin cup, filling about halfway. Drop approximately 1 teaspoon of the cream cheese filling into the center of each cup. Cover the filling with more muffin batter to completely enclose it.
  10. Top with Crumb: Generously sprinkle the prepared crumb topping evenly over each filled muffin cup.
  11. Bake: Place the muffin tin in the center of the preheated oven. Bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin part (avoiding the cream cheese center) comes out clean.
  12. Cool: Allow muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely. Cooling fully prevents sogginess and maintains the crisp crumb topping.

Notes

  • Use full-fat block cream cheese, softened to room temperature, for the best creamy filling texture.
  • Toss berries in flour before folding to keep them suspended evenly throughout the muffins.
  • Do not overmix the batter to avoid dense, tough muffins.
  • Frozen strawberries can be used if thoroughly thawed and drained, then tossed in flour before use.
  • The crumb topping adds texture and flavor, but can be skipped if preferred.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
  • These muffins freeze well; reheat briefly in the oven to revive the crumb topping’s crispness.
  • Muffins are vegetarian but not vegan due to eggs and dairy.
  • Best served slightly warm, dusted with powdered sugar or with coffee or milk.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry muffins, cream cheese muffins, crumb topping muffins, breakfast muffins, bakery style muffins, easy muffin recipe, fresh strawberry muffins

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Find it online: https://marinamontclair.com/strawberry-cream-cheese-muffins-recipe/