Strawberry Cream Cheese Muffins Recipe

Introduction

These Strawberry Cream Cheese Muffins are a delightful treat that perfectly balances sweet strawberries with creamy cheese. Soft and moist, they make a fantastic breakfast or snack that’s sure to brighten your day.

Ingredients

• 2 cups all purpose flour (270 g)
• 1 cup sugar (196 g)
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 8 ounces cream cheese
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 5-8 medium strawberries, chopped

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit and line your muffin tin with paper liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, combine the milk, cream cheese, vegetable oil, and vanilla extract. Stir until the mixture is smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Step 5: Gently fold in the chopped strawberries to avoid breaking them up.
6. Step 6: Scoop the batter into the paper-lined muffin tin, filling each cup about two-thirds full.
7. Step 7: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, sprinkle a little cinnamon or nutmeg into the dry ingredients.
• Try swapping strawberries for blueberries or raspberries for a different berry twist.
• Use low-fat cream cheese if you prefer a lighter muffin, but note it may affect creaminess slightly.
• Make sure not to overmix the batter to keep muffins tender and fluffy.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. When reheating, warm gently in the microwave or oven to preserve moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the batter.

Is it possible to make these muffins dairy-free?

Yes, substitute the whole milk with a plant-based milk and use a dairy-free cream cheese alternative to make the muffins suitable for a dairy-free diet.

Strawberry Cream Cheese Muffins Recipe

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★★★★★

4.8 from 147 reviews

• Author: Ella
• Total Time: 40-45 minutes
• Yield: 12 muffins 1x

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Description

Deliciously moist and fluffy Strawberry Cream Cheese Muffins featuring a tender crumb enriched with cream cheese, fresh strawberries, and a hint of vanilla. Perfect for breakfast or a sweet snack, these muffins combine the classic flavors of creamy cheese and juicy berries in every bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour (270 g)
• 1 cup sugar (196 g)
• 3 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1 cup whole milk
• 8 ounces cream cheese
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Fruit

• 5–8 medium strawberries, chopped

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Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line your muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute the leavening and flavors.
3. Combine Wet Ingredients: In another bowl, combine the milk, cream cheese, vegetable oil, and vanilla extract. Stir until the mixture is smooth and creamy, ensuring the cream cheese is well incorporated.
4. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently until just combined to avoid overworking the batter which can make muffins tough.
5. Add Strawberries: Fold in the chopped strawberries carefully so they are evenly distributed without crushing them.
6. Fill Muffin Tin: Scoop the batter into the paper-lined muffin tin, filling each cup about two-thirds full to allow room for rising.
7. Bake: Bake in the preheated oven for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
8. Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely to prevent sogginess.

Notes

• Ensure cream cheese is softened to blend well with other wet ingredients for a smooth batter.
• Do not overmix the batter to keep muffins light and fluffy.
• Use fresh ripe strawberries for the best flavor and texture.
• Line muffin tin with paper liners for easy removal and cleanup.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Strawberry muffins, cream cheese muffins, breakfast muffins, easy muffin recipe, quick breakfast, moist muffins