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Strawberry Cream Cheese Muffins Recipe

★★★★★

4.8 from 56 reviews
  • Author: Andria
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Strawberry Cream Cheese Muffins offer a delightful bakery-style treat combining soft, fluffy muffins bursting with fresh strawberries and a luscious, creamy cheesecake center. Topped with a buttery, crunchy crumb, they are perfect for breakfast, brunch, or an indulgent snack. With simple, everyday ingredients and easy preparation, these muffins bring a bright, fresh fruit flavor balanced by a rich cream cheese surprise, making mornings or gatherings feel special.

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. Prepare Oven and Muffin Tin: 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 to prevent sticking. Ensure all ingredients are prepared and at hand to streamline the baking process.
  2. Mix 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 with a fork or small spatula until the mixture is completely smooth and creamy. Set aside; the filling may be slightly soft, which is expected.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisking ensures the leavening agents are evenly distributed for uniform muffin rise and flavor.
  4. Combine Wet Ingredients: In a separate bowl, beat 2 large eggs with 1/2 cup milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until the mixture is glossy, smooth, and well blended, ensuring an even texture in the final muffins.
  5. Incorporate Wet and Dry Mixtures: Add the wet ingredients into the dry ingredients bowl. Gently stir with a spatula just until no visible flour streaks remain. The batter should look thick and have some lumps. Avoid overmixing to prevent tough muffins.
  6. Prepare Strawberries: In a small bowl, toss the diced fresh strawberries with 1 tablespoon of all-purpose flour to coat them evenly. This step prevents the strawberries from sinking to the bottom during baking and keeps the crumb light.
  7. Fold in Strawberries: Gently fold the floured strawberries into the muffin batter using a careful hand to maintain strawberry integrity and batter tenderness, ensuring even fruit distribution.
  8. Make Crumb Topping: In a small bowl, mix 1/3 cup all-purpose flour and 3 tablespoons granulated sugar. Drizzle in 3 tablespoons melted unsalted butter and stir with a fork until the mixture forms moist, pea-sized crumbs. This crumb topping will add a crisp, buttery texture after baking.
  9. Assemble Muffins: Spoon muffin batter into each prepared muffin cup, filling about halfway. Add approximately 1 teaspoon of the cream cheese filling into the center of each cup. Cover the filling completely with more muffin batter, ensuring the cream cheese is enclosed.
  10. Top with Crumb: Generously sprinkle the crumb topping evenly over each muffin cup, covering the top batter layer completely for a crunchy finish.
  11. Bake: Place the muffin tin in the center of the preheated oven and bake for 18 to 22 minutes. The muffins are done when the tops turn golden brown and a toothpick inserted into the muffin portion (avoiding the cream cheese center) comes out clean.
  12. Cool: Remove muffins from the oven and let them cool in the tin for 5 minutes to set the structure and prevent sogginess. Then transfer the muffins to a wire cooling rack to cool completely before serving to allow the crumb topping to crisp perfectly and the cream cheese filling to set.

Notes

  • Tossing strawberries in flour prevents them from sinking and keeps the muffins evenly textured.
  • Use full-fat, block-style cream cheese for the creamiest and richest filling; avoid spreadable types.
  • Do not overmix the batter to maintain light, fluffy muffins.
  • The crumb topping is optional but highly recommended for added texture and flavor.
  • Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for extended freshness.
  • Frozen strawberries can be substituted, but thaw and drain well before use to avoid excess moisture.
  • These muffins freeze well; reheat before serving to restore the crispness of the crumb topping.
  • Try serving slightly warm with a dusting of powdered sugar and a cup of coffee or cold milk for a delightful breakfast or snack.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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