Strawberry Cream Cheese Muffins with Streusel Recipe
Introduction
These Strawberry Cream Cheese Muffins with Streusel are a delightful treat combining tender, fruity muffins with a creamy center and a crunchy topping. Perfect for breakfast or a sweet snack, they bring together fresh strawberries and rich cream cheese in every bite.
Ingredients
- 2/3 cup all-purpose flour (for streusel)
- 1/3 cup light brown sugar
- 1/4 teaspoon salt (for streusel)
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour (for muffin base)
- 1/4 teaspoon salt (for muffin base)
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar (for muffin batter)
- 1 large egg
- 1/2 teaspoon vanilla extract (for batter)
- 1/2 cup Greek yogurt
- 1 1/2 cups diced fresh strawberries
- 6 oz cream cheese, room temperature
- 3 tablespoons granulated sugar (for cream cheese filling)
- 1 teaspoon vanilla extract (for cream cheese filling)
- 1 teaspoon cornstarch
- 3/4 cup powdered sugar (for glaze)
- 1 1/2 – 2 1/2 teaspoons milk or cream (for glaze)
Instructions
- Step 1: Prepare the streusel topping by combining 2/3 cup flour, 1/3 cup light brown sugar, and 1/4 teaspoon salt in a bowl. Pour in the melted butter and mix with a fork or your fingers until coarse crumbs form. Set aside.
- Step 2: In a large bowl, whisk together 1 cup flour, 1/4 teaspoon salt, and baking powder to evenly distribute the dry ingredients for the muffin base.
- Step 3: In a separate bowl, whisk together vegetable oil, 1/2 cup granulated sugar, egg, 1/2 teaspoon vanilla extract, and Greek yogurt until smooth and well combined.
- Step 4: Beat cream cheese with 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and cornstarch until smooth and creamy. Set aside for later.
- Step 5: Gently fold the wet ingredients into the dry mixture until just combined. Carefully fold in the diced fresh strawberries to avoid crushing them.
- Step 6: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. Spoon a small amount of batter into each cup, add a dollop of cream cheese filling in the center, then cover with more batter until each cup is about two-thirds full.
- Step 7: Sprinkle the streusel topping evenly over each muffin for a crunchy finish.
- Step 8: Bake for 22 to 25 minutes until a toothpick inserted into the muffin (away from the cream cheese) comes out clean and the tops are golden brown.
- Step 9: While baking, whisk powdered sugar with 1 1/2 teaspoons milk or cream, adding more if needed, to create a smooth glaze.
- Step 10: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle the glaze over the warm muffins before serving.
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and texture; frozen strawberries may release too much liquid.
- For a dairy-free option, substitute Greek yogurt with coconut yogurt and use a non-dairy cream cheese alternative.
- Try adding a handful of chopped nuts to the streusel for extra crunch and flavor.
- To make mini muffins, reduce baking time to 15-18 minutes and adjust filling amounts accordingly.
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 without glaze for up to 3 months. Reheat refrigerated or frozen muffins in the microwave for 20-30 seconds, then drizzle with glaze before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
It’s best to use fresh strawberries, as frozen ones can become mushy and add excess moisture to the batter. If using frozen, thaw and drain them well first.
How do I prevent the cream cheese filling from leaking out?
Be careful to add only a dollop of cream cheese filling in the center and cover it fully with muffin batter. Avoid overfilling the muffin cups to keep the filling contained during baking.
Print
Strawberry Cream Cheese Muffins with Streusel Recipe
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Strawberry Cream Cheese Muffins with Streusel combine moist, tender muffins filled with a creamy, tangy cream cheese center, fresh diced strawberries, and a crunchy, buttery streusel topping. Finished with a sweet powdered sugar glaze, they make a perfect breakfast treat or dessert that balances fruity freshness and rich, comforting texture.
Ingredients
Scale
Streusel Topping
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Muffin Batter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 1/2 cups diced fresh strawberries
Cream Cheese Filling
- 6 oz cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn starch
Glaze
- 3/4 cup powdered sugar
- 1 1/2 – 2 1/2 teaspoons milk or cream
Instructions
- Prepare the Streusel Topping: In a bowl, combine the all-purpose flour, light brown sugar, and salt. Pour in the melted unsalted butter and mix with a fork or fingers until coarse crumbs form. Set aside for later use.
- Mix Dry Ingredients: In a large separate bowl, whisk together the all-purpose flour, salt, and baking powder to distribute the leavening evenly throughout the muffin base.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and Greek yogurt until the mixture is smooth and well combined.
- Prepare Cream Cheese Filling: Beat the room temperature cream cheese with granulated sugar, vanilla extract, and corn starch until smooth and creamy. Set aside this filling for piping into the muffins.
- Combine Batter and Strawberries: Gently fold the wet ingredients into the dry mixture until just combined. Carefully fold in the diced fresh strawberries to avoid crushing them, keeping a light and tender batter.
- Assemble Muffins: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. Spoon a small amount of the muffin batter into each muffin cup. Add a dollop of the cream cheese filling in the center of each, then cover with additional batter until the cups are about two-thirds full.
- Add Streusel Topping: Evenly sprinkle the prepared streusel crumb topping over each muffin to create a crunchy layer on top.
- Bake the Muffins: Bake the muffins in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the muffin portion (avoiding the cream cheese center) comes out clean and the muffin tops are golden brown.
- Prepare Glaze: While the muffins bake, whisk the powdered sugar with 1 1/2 teaspoons of milk or cream. Add more milk or cream to achieve your desired glaze drizzle consistency.
- Cool and Glaze: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle the glaze over the warm muffins before serving, adding an extra touch of sweetness.
Notes
- Use fresh strawberries to ensure the best texture and flavor; frozen strawberries may release too much moisture.
- If cream cheese is too cold, it will be difficult to beat into a smooth filling—let it reach room temperature first.
- Be careful when folding strawberries into the batter to maintain their shape and prevent bleeding color.
- The glaze can be adjusted thicker or thinner by adding more powdered sugar or milk respectively.
- You can substitute the Greek yogurt with sour cream for a slightly different tang.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
- For a nutty twist, add chopped toasted walnuts or pecans to the streusel topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: strawberry muffins, cream cheese muffins, streusel topping, breakfast muffins, fruit muffins, sweet glaze, baked muffins
