Introduction

Enjoy soft, bakery-style Strawberry Cream Cheese Muffins filled with a creamy cheesecake center and bursting with fresh strawberries. Topped with a buttery crumb, these muffins are perfect for breakfast, brunch, or a sweet snack any time of day.

Strawberry Cream Cheese Muffins Recipe - Recipe Image

Ingredients

4 ounces cream cheese, softened
2 tablespoons granulated sugar (for filling)
1 large egg yolk
1/2 teaspoon vanilla extract (for filling)
2 cups all-purpose flour
2/3 cup granulated sugar (for batter)
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

Step 1: Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
Step 2: In a small bowl, combine softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until smooth and set aside.
Step 3: In a large bowl, whisk together 2 cups flour, 2/3 cup sugar, baking powder, baking soda, and salt.
Step 4: In another bowl, beat the eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until blended.
Step 5: Add the wet ingredients to the dry ingredients. Stir gently until just combined; do not over-mix.
Step 6: Toss the diced strawberries with 1 tablespoon flour to coat evenly.
Step 7: Gently fold the floured strawberries into the batter, ensuring even distribution.
Step 8: In a small bowl, mix 1/3 cup flour and 3 tablespoons sugar. Stir in melted butter until crumbly texture forms.
Step 9: Spoon batter into each muffin cup halfway. Place about 1 teaspoon cream cheese filling in the center, then cover with remaining batter.
Step 10: Sprinkle crumb topping generously over each muffin.
Step 11: Bake for 18–22 minutes until golden and a toothpick inserted into the muffin part (avoiding filling) comes out clean.
Step 12: Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Toss diced strawberries in flour before folding them into the batter to prevent sinking.
Use frozen strawberries that are fully thawed and drained if fresh are unavailable.
Try substituting Greek yogurt for cream cheese for a tangy, lower-fat filling.
For a dairy-free option, replace vegetable oil with coconut oil and use almond extract instead of vanilla.
Skip the crumb topping for a simpler muffin if you prefer.

Storage

Store cooled muffins in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them covered. Muffins freeze well individually and can be reheated in the oven to revive the crumb topping’s crispness. Best enjoyed within a day for crunchiest topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I keep the strawberries from sinking?

Toss diced strawberries in flour before folding them into the batter. This helps suspend them evenly throughout the muffins and prevents sinking to the bottom.

Can I use frozen strawberries?

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

Strawberry Cream Cheese Muffins Recipe

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4.6 from 61 reviews

These Strawberry Cream Cheese Muffins are soft, bakery-style treats featuring a rich, creamy cheesecake center surrounded by fluffy strawberry muffins and topped with a buttery, crunchy crumb topping. Bursting with fresh diced strawberries and a delightful texture contrast, they are perfect for breakfast, brunch, or a sweet snack that feels indulgent yet easy to make at home.

Author: Ella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Dessert, Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

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

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 with oil or butter to prevent sticking.
Mix Cream Cheese Filling: In a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix with a fork or spatula until smooth and creamy. Set aside; the filling may be slightly soft but that’s normal.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure they are evenly mixed and to help the muffins rise uniformly.
Combine Wet Ingredients: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract together until the mixture is well blended and glossy.
Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; the batter should be thick and slightly lumpy. Avoid overmixing to prevent tough muffins.
Prepare Strawberries: Toss the diced fresh strawberries with 1 tablespoon of all-purpose flour in a small bowl. This helps suspend the berries evenly in the batter and prevents them from sinking.
Fold in Strawberries: Gently fold the floured strawberries into the muffin batter, ensuring even distribution without breaking up the berries.
Make Crumb Topping: In a small bowl, mix together the all-purpose flour and granulated sugar. Drizzle in the melted unsalted butter and stir with a fork until the mixture resembles moist, pea-sized crumbs.
Assemble Muffins: Spoon the muffin batter into each prepared muffin cup, filling about halfway. Drop roughly 1 teaspoon of the cream cheese filling into the center of each cup. Cover the cream cheese filling with the remaining muffin batter so it is fully enclosed.
Top with Crumb: Sprinkle the crumb topping generously over the top of each filled muffin cup to ensure a crunchy topping after baking.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden brown. Test doneness by inserting a toothpick into the edge of a muffin (avoiding the cream cheese center); it should come out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes to prevent sogginess, then transfer them to a wire rack to cool completely before serving.

Notes

Tossing strawberries in flour prevents them from sinking to the bottom of the muffins.
Use full-fat, block-style cream cheese at room temperature for the best creamy filling.
The crumb topping adds a delightful crunchy texture but can be omitted if a simpler muffin is preferred.
Frozen strawberries can be used if thawed, drained, and tossed in flour before folding into batter.
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Muffins freeze well individually and can be reheated to revive the crumb topping.
Serve slightly warm with a dusting of powdered sugar or alongside coffee or milk for the best experience.
These muffins are suitable for vegetarians as they contain no meat or gelatin products.

Keywords: strawberry muffins, cream cheese muffins, breakfast muffins, crumb topping muffins, bakery style muffins, homemade muffins, fruit muffins, brunch recipes