Strawberry Cream Cheese Muffins Recipe

Introduction

Strawberry Cream Cheese Muffins are a delightful treat combining moist, fluffy muffins stuffed with a smooth cream cheese filling and bursting with fresh strawberry flavor. Topped with a buttery crumb topping, they make for a perfect breakfast or snack. Easy to bake and utterly delicious, these muffins will soon become a favorite in your kitchen.

Ingredients

• 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. Step 1: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Step 2: In a small bowl, mix the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth. Set aside.
3. Step 3: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
4. Step 4: In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined.
5. Step 5: Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid over-mixing to keep muffins tender.
6. Step 6: Toss the diced strawberries with 1 tablespoon of flour to coat evenly, then gently fold them into the batter.
7. Step 7: To prepare the crumb topping, combine flour and sugar in a small bowl. Stir in the melted butter until the mixture is crumbly.
8. Step 8: Spoon the muffin batter into each prepared cup, filling about halfway. Add approximately 1 teaspoon of the cream cheese filling into the center of each cup, then cover with remaining batter.
9. Step 9: Sprinkle the crumb topping generously over each muffin.
10. Step 10: Bake for 18 to 22 minutes, or until muffins are golden brown and a toothpick inserted into the muffin portion (avoiding the cream cheese center) comes out clean.
11. Step 11: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use frozen strawberries if fresh are not available, just thaw and drain excess moisture before folding in.
• For a richer flavor, try substituting half the vegetable oil with melted butter.
• Add a teaspoon of lemon zest to the batter for a bright, fresh twist.
• To make the crumb topping extra crunchy, add chopped nuts such as pecans or walnuts.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm muffins in a microwave for 15-20 seconds or in a preheated oven at 325°F (160°C) for about 5 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw them completely and drain any excess liquid before tossing them in flour and folding into the batter to avoid making the muffins soggy.

How do I prevent the cream cheese filling from leaking out during baking?

Make sure to fill the muffin cups halfway with batter, add just about 1 teaspoon of cream cheese filling in the center, and then cover with batter completely. Avoid overfilling to keep the filling sealed inside as it bakes.

Strawberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

Delight in these luscious Strawberry Cream Cheese Muffins featuring a creamy cheesecake-inspired filling hidden inside moist, fluffy muffin batter studded with fresh strawberries and topped with a buttery crumb topping. Perfect for breakfast or a sweet snack, they bake to a golden perfection with a soft, tender crumb and just the right hint of vanilla.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

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

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 to prevent sticking.
2. Mix Cream Cheese Filling: In a small bowl, combine softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix thoroughly until the mixture is completely smooth. Set this filling mixture aside.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
4. Combine Wet Ingredients: In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well blended and smooth.
5. Incorporate Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients bowl. Gently stir with a spatula or spoon just until combined; do not overmix to maintain muffin tenderness.
6. Prepare Strawberries: Toss the diced fresh strawberries with 1 tablespoon of flour so they are evenly coated. This helps prevent them from sinking during baking.
7. Fold in Strawberries: Carefully fold the floured strawberries into the muffin batter to distribute them evenly without breaking them up.
8. Make Crumb Topping: In a small bowl, mix together the all-purpose flour and granulated sugar. Then stir in the melted butter until the mixture forms coarse crumbs.
9. Assemble Muffins: Spoon the muffin batter into each prepared muffin cup filling about halfway. Add approximately 1 teaspoon of the cream cheese filling into the center of each muffin cup. Then, cover this with the remaining muffin batter, filling nearly to the top.
10. Top with Crumb: Sprinkle the crumb topping generously over the top of each muffin, ensuring an even coating.
11. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Bake until the muffins turn golden brown and a toothpick inserted into the muffin portion (avoiding the cream cheese center) comes out clean.
12. Cool: Once baked, let the muffins cool in the tin for 5 minutes. Transfer them to a wire cooling rack to cool completely before serving to enjoy the best texture and flavor.

Notes

• To soften cream cheese quickly, leave it out at room temperature for about 30 minutes or microwave in 10-second increments until soft but not melted.
• Coating strawberries with flour helps keep them suspended in the batter instead of sinking to the bottom.
• Do not overmix the batter to keep muffins tender and fluffy.
• Ensure muffins are fully cooled before storing to maintain texture.
• Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• These muffins can also be frozen for up to 1 month; thaw at room temperature before serving.

Keywords: strawberry muffins, cream cheese muffins, crumb topped muffins, breakfast muffins, sweet muffins