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Strawberry Cream Cheese Muffins Recipe

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★★★★★

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.

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 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

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