Strawberry Cream Cheese Muffins Recipe

Introduction

Strawberry Cream Cheese Muffins are a delightful treat combining tender, fruity muffins with a rich, creamy filling. Topped with a buttery crumb, these muffins are perfect for breakfast or a sweet snack any time of day.

Ingredients

• 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. Step 1: Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Step 2: In a small bowl, mix the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth. Set aside.
3. Step 3: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
4. Step 4: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined.
5. Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid over-mixing to keep the muffins tender.
6. Step 6: Toss the diced strawberries with 1 tablespoon of flour to coat them evenly.
7. Step 7: Gently fold the floured strawberries into the batter, distributing them evenly.
8. Step 8: For the crumb topping, combine the flour and sugar in a small bowl, then stir in the melted butter until crumbly.
9. Step 9: Fill each muffin cup halfway with batter. Add about 1 teaspoon of the cream cheese filling to the center of each, then cover with more batter until nearly full.
10. Step 10: Sprinkle the crumb topping generously over each muffin.
11. Step 11: Bake for 18 to 22 minutes, or until muffins are golden and a toothpick inserted into the muffin part (avoiding the cream cheese filling) comes out clean.
12. Step 12: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Use fresh ripe strawberries for the best flavor; frozen can be used but drain well to avoid extra moisture.
• Tossing strawberries with flour helps prevent them from sinking to the bottom of the muffins.
• Substitute cream cheese filling with flavored cream cheese like strawberry or honey for a twist.
• Add a handful of chopped nuts to the crumb topping for extra texture and flavor.
• Make mini muffins for bite-sized treats—adjust baking time to about 12–15 minutes.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 2 months. To reheat, warm in a microwave for 15–20 seconds or in a preheated oven at 350°F for 5–7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them well to reduce extra moisture, which can affect muffin texture.

Why is the cream cheese filling necessary?

The cream cheese filling adds a rich, creamy surprise inside the muffin, balancing the sweetness and adding moistness to each bite.

Strawberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.4 from 99 reviews

Delight in these moist and tender Strawberry Cream Cheese Muffins, featuring a creamy center and a sweet crumb topping. Perfect for breakfast or a sweet snack, these muffins combine fresh strawberries folded into a soft batter with a luscious cream cheese filling and a crisp, buttery crumb topping.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 the cups to prevent sticking.
2. Mix Cream Cheese Filling: In a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy. Set aside.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
4. Combine Wet Ingredients: In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
5. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently using a spatula or spoon until just combined to avoid over-mixing which could toughen the muffins.
6. Prepare Strawberries: Toss the diced fresh strawberries with 1 tablespoon of all-purpose flour to lightly coat them. This helps prevent the strawberries from sinking to the bottom of the muffins.
7. Fold in Strawberries: Gently fold the floured strawberries into the batter to distribute them evenly throughout without breaking them down.
8. Make Crumb Topping: In a small bowl, mix together the all-purpose flour and granulated sugar. Pour in the melted unsalted butter and stir until a crumbly texture forms.
9. Assemble Muffins: Spoon the muffin batter into each prepared cup, filling about halfway. Place approximately 1 teaspoon of the cream cheese filling into the center of each muffin cup. Then cover with the remaining batter until the cups are almost full.
10. Top with Crumb: Sprinkle the prepared crumb topping generously over each portion of batter to give a sweet, crunchy finish.
11. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin portion (avoiding the cream cheese center) comes out clean.
12. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving to ensure they set properly.

Notes

• Be careful not to overmix the batter; overmixing can result in dense muffins.
• Tossing strawberries with flour helps keep them evenly distributed in the batter.
• The cream cheese filling might spread during baking but adds a deliciously moist center.
• Make sure the cream cheese is softened to mix smoothly for the filling.
• These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.

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