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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.

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 with oil or butter to prevent sticking.
  2. 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.
  3. 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.
  4. Combine Wet Ingredients: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract together until the mixture is well blended and glossy.
  5. 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.
  6. 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.
  7. Fold in Strawberries: Gently fold the floured strawberries into the muffin batter, ensuring even distribution without breaking up the berries.
  8. 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.
  9. 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.
  10. Top with Crumb: Sprinkle the crumb topping generously over the top of each filled muffin cup to ensure a crunchy topping after baking.
  11. 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.
  12. 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

Find it online: https://ellaeatsdaily.com/strawberry-cream-cheese-muffins-recipe-2/