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Strawberry Cream Cheese Muffins Recipe

★★★★★

4.9 from 115 reviews
  • Author: Ella
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

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.

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 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

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