Strawberry Cream Cheese Muffins Recipe

Introduction

Enjoy soft, bakery-style muffins filled with a creamy cheesecake center and bursting with fresh strawberries. These Strawberry Cream Cheese Muffins are topped with a buttery crumb, making them perfect for breakfast, brunch, or a sweet snack.

Ingredients

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

1. Step 1: Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Step 2: In a small bowl, combine the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until smooth and set aside.
3. Step 3: In a large bowl, whisk together 2 cups flour, 2/3 cup sugar, baking powder, baking soda, and salt to combine evenly.
4. Step 4: In another bowl, beat eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until well blended.
5. Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
6. Step 6: Toss the diced strawberries with 1 tablespoon flour to coat them evenly and prevent sinking.
7. Step 7: Gently fold the floured strawberries into the muffin batter for even distribution.
8. Step 8: In a small bowl, mix 1/3 cup flour and 3 tablespoons sugar for the crumb topping. Stir in the melted butter until crumbly.
9. Step 9: Spoon batter into each muffin cup to fill about halfway. Add about 1 teaspoon of the cream cheese filling to the center of each cup, then cover with more batter.
10. Step 10: Sprinkle the crumb topping generously over each muffin.
11. Step 11: Bake for 18 to 22 minutes until golden brown and a toothpick inserted near the edge (avoiding the 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

• Toss strawberries in flour before folding them into the batter to keep them suspended and prevent sinking.
• You can substitute frozen strawberries if fresh are unavailable; just thaw and drain them well first.
• For a dairy-free version, try using coconut oil instead of butter or vegetable oil and a dairy-free cream cheese alternative.
• Skip the crumb topping if you prefer a simpler muffin texture.
• Add a sprinkle of powdered sugar over the cooled muffins for a pretty finish.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer freshness, keep them covered in the refrigerator. These muffins also freeze well; freeze individually and reheat in a toaster oven or regular oven to restore the crumb topping’s crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I keep the strawberries from sinking?

Coat diced strawberries with a tablespoon of flour before folding them into the batter. This helps suspend the fruit evenly throughout the muffins.

Can I use frozen strawberries?

Yes, but be sure to thaw and drain them thoroughly to remove excess moisture. Toss them with flour before adding to the batter to prevent sogginess.

Strawberry Cream Cheese Muffins Recipe

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★★★★★

4.9 from 115 reviews

• Author: Ella
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Strawberry Cream Cheese Muffins are soft, fluffy, and packed with juicy fresh strawberries and a rich, creamy cheesecake center. Topped with a buttery, crumbly streusel, they offer a delightful texture contrast perfect for breakfast, brunch, or a sweet snack. Easy to prepare with everyday ingredients, these muffins bring a bakery-style treat into your home with minimal effort and maximum flavor.

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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

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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 to prevent sticking. Having all ingredients prepped helps the process go smoothly.
2. Mix Cream Cheese Filling: In a small bowl, combine softened cream cheese, 2 tablespoons granulated sugar, the egg yolk, and 1/2 teaspoon vanilla extract. Mix until completely smooth and creamy. Set aside; the filling will be soft, which is normal.
3. Combine 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 to distribute all leavening agents evenly.
4. Combine Wet Ingredients: In a separate bowl, beat 2 large eggs, 1/2 cup milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until glossy and well blended for a uniform texture.
5. Incorporate Wet into Dry: Pour the wet ingredient mixture into the dry ingredients. Gently stir with a spatula just until combined; the batter should remain slightly lumpy. Avoid overmixing to keep the muffins tender.
6. Prepare Strawberries: Toss the diced fresh strawberries with 1 tablespoon of all-purpose flour to coat. This helps keep the strawberries suspended throughout the batter and prevents them from sinking during baking.
7. Fold in Strawberries: Gently fold the floured strawberries into the muffin batter, ensuring they are evenly distributed without breaking the berries.
8. Make Crumb Topping: In a small bowl, mix 1/3 cup all-purpose flour and 3 tablespoons granulated sugar. Stir in the melted unsalted butter with a fork until a crumbly texture forms. The crumbs should be moist but pea-sized.
9. Assemble Muffins: Spoon the muffin batter into each prepared muffin cup, filling about halfway. Drop about 1 teaspoon of the cream cheese filling into the center of each. Cover with the remaining muffin batter, spreading gently to hide the cream cheese filling.
10. Top with Crumb: Generously sprinkle the crumb topping over each portion of muffin batter for a crunchy, buttery finish.
11. Bake: Bake in the center of your preheated oven for 18 to 22 minutes, or until the muffins are golden brown. Test doneness by inserting a toothpick into the muffin portion away from the cream cheese center; it should come out clean.
12. Cool: Allow muffins to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents sogginess and helps the crumb topping set perfectly before serving.

Notes

• Tossing strawberries in flour prevents sinking during baking.
• Use full-fat block-style cream cheese for the creamiest filling.
• Do not pierce the cream cheese center with a toothpick to test doneness, only the muffin part.
• These muffins freeze well; thaw and warm slightly before serving to maintain their texture.
• For a dairy-free version, substitute cream cheese with a tangy plant-based alternative and butter with coconut oil.
• If using frozen strawberries, thaw thoroughly and drain excess liquid before tossing with flour.
• The crumb topping is optional but adds a delightful crunch and texture contrast.
• Store leftovers in an airtight container at room temperature up to 2 days or refrigerate for longer freshness.
• Reheat leftover muffins briefly in the oven to refresh the crumb topping’s crispness.

• 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, easy muffins, homemade muffins, brunch recipes