Strawberry Cream Cheese Muffins Recipe

Introduction

Strawberry cream cheese muffins offer a delightful blend of rich, creamy filling and juicy fresh strawberries in every bite. These moist muffins are perfect for breakfast or an afternoon treat. The crumb topping adds a lovely texture and sweetness that complements the flavors beautifully.

Ingredients

• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract (for cream cheese 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 (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Step 2: In a small bowl, combine the softened cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until completely smooth and set aside.
3. Step 3: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt.
4. Step 4: In another bowl, beat the eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until well blended.
5. Step 5: Add the wet ingredients to the dry ingredients. Stir gently until just combined—avoid over-mixing to keep the muffins light and tender.
6. Step 6: Toss the diced fresh strawberries with 1 tablespoon flour to coat evenly. This prevents them from sinking to the bottom during baking.
7. Step 7: Gently fold the floured strawberries into the batter, ensuring even distribution without breaking up the berries.
8. Step 8: To make the crumb topping, combine 1/3 cup flour and 3 tablespoons sugar in a small bowl. Stir in the melted butter until the mixture forms crumbly clusters.
9. Step 9: Spoon muffin batter into each prepared cup, filling about halfway. Place approximately 1 teaspoon of the cream cheese filling in the center of each muffin cup. Cover with the remaining batter.
10. Step 10: Sprinkle the crumb topping generously over each muffin.
11. Step 11: Bake for 18 to 22 minutes until the muffins are golden brown. A toothpick inserted into the muffin portion (avoiding the cream cheese center) should come out clean.
12. Step 12: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture. If using frozen, thaw and drain well before tossing with flour.
• For a tangier cream cheese filling, add a teaspoon of lemon zest to the mixture.
• Try swapping vegetable oil for melted coconut oil for a subtle tropical hint.
• You can substitute granulated sugar with coconut sugar or brown sugar for a richer taste.
• To make these muffins gluten-free, replace the all-purpose flour with a gluten-free baking blend, ensuring it’s suitable for baking.

Storage

Store cooled 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 3 months. To reheat, warm muffins in the microwave for about 20 seconds or in a preheated oven at 350°F (175°C) for 5–7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain the frozen strawberries thoroughly and toss them with flour before folding into the batter to prevent excess moisture.

What can I substitute for cream cheese in the filling?

You can use mascarpone or ricotta cheese for a slightly different but still creamy filling. Make sure it is softened for easy mixing.

Strawberry Cream Cheese Muffins Recipe

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★★★★★

4.9 from 57 reviews

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

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Description

These Strawberry Cream Cheese Muffins are moist and fluffy with a delightful creamy center and fresh diced strawberries folded into the batter. Topped with a buttery crumb topping, they provide a perfect balance of sweet and tangy flavors, making them an irresistible treat for breakfast or snack time.

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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) and line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Mix Cream Cheese Filling: In a small bowl, blend softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is completely smooth; set aside for later use.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt to create an even dry mix.
4. Combine Wet Ingredients: In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract thoroughly until well blended.
5. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until combined to avoid overmixing which can toughen the muffins.
6. Prepare Strawberries: Toss diced fresh strawberries with 1 tablespoon of all-purpose flour to evenly coat them, helping distribute strawberries throughout the batter without sinking.
7. Fold in Strawberries: Gently fold the floured strawberries into the muffin batter, ensuring they are evenly incorporated without crushing the fruit.
8. Make Crumb Topping: In a small bowl, mix 1/3 cup flour and 3 tablespoons granulated sugar. Stir in the melted unsalted butter until the mixture reaches a crumbly texture, perfect for topping.
9. Assemble Muffins: Spoon the muffin batter into each prepared muffin cup filling about halfway. Drop approximately 1 teaspoon of the cream cheese filling into the center of each cup. Cover the cream cheese with the remaining batter.
10. Top with Crumb: Sprinkle the crumb topping generously over the batter in each muffin cup, ensuring a crispy, sweet topping after baking.
11. Bake Muffins: Bake in the preheated oven for 18 to 22 minutes until the muffins turn golden brown and a toothpick inserted into the muffin portion (avoiding the cream cheese center) comes out clean.
12. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, enhancing texture and flavor.

Notes

• For best results, use fresh ripe strawberries to maximize flavor and texture.
• Do not overmix the batter to keep the muffins tender and light.
• The cream cheese filling adds moistness and a tangy contrast; be sure to center it in each muffin for best effect.
• These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• Reheat briefly in the microwave or oven to enjoy the muffins warm.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry muffins, cream cheese muffins, crumb topping muffins, breakfast muffins, easy muffin recipe, sweet muffins