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Strawberry Cream Cheese Muffins Recipe

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★★★★★

4.6 from 54 reviews

These Strawberry Cream Cheese Muffins offer a delightful combination of moist, fluffy muffin batter filled with a rich, creamy strawberry-cream cheese center and optionally topped with a sweet cinnamon streusel. Perfect for breakfast or an indulgent snack, these muffins balance the tartness of fresh strawberries with a creamy filling and a crunchy topping for a perfect treat.

Ingredients

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Muffin Batter

  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and diced

Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Streusel Topping (Optional)

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, cold and cubed
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese and 1/4 cup granulated sugar. Beat with an electric mixer until smooth and creamy, about 2-3 minutes. Add the egg yolk and 1/2 teaspoon vanilla extract, then continue beating until well combined and smooth. Set aside or refrigerate.
  2. Make the Streusel Topping (Optional): In a separate medium bowl, mix together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 teaspoon ground cinnamon. Add the cold cubed butter. Using a pastry blender or fingertips, cut butter into dry ingredients until mixture forms coarse crumbs. Set aside or refrigerate.
  3. Prepare the Muffin Batter: Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together 2 1/2 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt.
  4. Incorporate Butter into Dry Ingredients: Cut cold cubed butter into the dry ingredients using a pastry blender or fingertips until the mixture resembles coarse crumbs.
  5. Combine Wet Ingredients: In another bowl, whisk together buttermilk, eggs, and 1 teaspoon vanilla extract.
  6. Mix Wet and Dry Ingredients: Pour wet ingredients into dry mixture and stir just until combined; a few lumps are okay. Avoid overmixing.
  7. Fold in Strawberries: Gently fold diced fresh strawberries into the batter.
  8. Assemble Muffins: Fill each muffin cup halfway with batter. Spoon about 1 tablespoon cream cheese filling into the center of each muffin cup, then top with remaining batter filling cups almost to the top.
  9. Add Streusel Topping: If using, sprinkle streusel evenly over muffin tops.
  10. Bake: Bake in preheated oven for 18-20 minutes until a wooden skewer inserted comes out clean and tops are golden brown, with streusel browned if used.
  11. Cool Muffins: Allow muffins to cool in tin a few minutes before transferring to a wire rack to cool completely.

Notes

  • Use cold butter for both the muffin batter and streusel to achieve a tender crumb and crumbly topping.
  • Do not overmix muffin batter to keep muffins light and fluffy; some lumps are fine.
  • Fresh strawberries add juiciness; avoid using frozen as they may release excess moisture and affect texture.
  • The cream cheese filling can be prepared ahead and refrigerated until assembly.
  • The streusel topping is optional but adds a delicious crunch and sweetness.
  • For easier removal, line muffin tin with paper liners.
  • Let muffins cool completely before storing to maintain texture.

Keywords: strawberry muffins, cream cheese filling, streusel topping, breakfast muffins, fruit muffins, baked goods

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