Introduction

These Strawberry Cream Cheese Muffins are a delightful treat combining tender, fruity muffin batter with a rich, creamy center. Topped with a buttery crumb, they’re perfect for breakfast or a sweet snack any time of day.

The image shows a close-up of a single muffin with a rough, golden-brown top and white icing spread unevenly over it. There are small patches of red berries or jam peeking through the icing, adding a splash of color. The muffin is wrapped in light brown parchment paper and sits on a white marbled surface, softly lit to highlight its texture. The background contains part of another muffin blurred slightly. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups.
Step 2: In a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix until completely smooth and set aside.
Step 3: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Step 4: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until evenly blended.
Step 5: Add the wet ingredients to the dry ingredients. Stir gently until just combined; avoid over-mixing to keep the muffins tender.
Step 6: Toss the diced strawberries with 1 tablespoon of flour to coat them evenly, then gently fold them into the batter.
Step 7: In a small bowl, mix the crumb topping ingredients—flour, sugar, and melted butter—until a crumbly texture forms.
Step 8: Spoon the muffin batter into each prepared muffin cup, filling about halfway. Drop about 1 teaspoon of the cream cheese filling into the center of each.
Step 9: Cover the cream cheese filling with the remaining muffin batter, then sprinkle the crumb topping generously over each muffin.
Step 10: Bake for 18 to 22 minutes, until muffins are golden and a toothpick inserted into the muffin portion (avoiding the filling) comes out clean.
Step 11: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a burst of flavor, try adding a teaspoon of lemon zest to the batter for a bright, citrusy note.
If fresh strawberries are out of season, frozen diced strawberries can be used—just thaw and drain them well before tossing with flour.
To make these muffins nut-free, ensure no cross-contamination with baking powder and other ingredients, or substitute with certified nut-free products.
Swapping vegetable oil for melted coconut oil can add a subtle tropical flavor and moist texture.

Storage

Store the 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 2 months. Reheat refrigerated muffins in the microwave for about 15 seconds to regain softness.

How to Serve

The image shows a close-up of a single muffin with a rough, slightly cracked surface on top. The muffin top is light golden brown with white icing drizzled unevenly across the top, creating a soft, smooth texture contrast. Scattered small bits of dark red fruit are visible peeking through the cracked top layer, adding a touch of color. The muffin is wrapped in a light beige paper liner around its base. The background features a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used if thawed and drained to remove excess moisture. Toss them with flour before folding them into the batter to prevent sinking.

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

Place the cream cheese filling in the center of the batter and cover it completely with additional batter. Avoid overfilling the muffin cups to allow room for the filling without spilling.