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