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Strawberry Cream Cheese Muffins Recipe

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★★★★★

4.8 from 84 reviews

Delightfully soft and moist strawberry cream cheese muffins featuring a sweet cream cheese center, fresh strawberries folded into the batter, and a buttery crumb topping. These muffins offer a perfect balance of fruity freshness and rich creamy texture, baked to golden perfection for a delicious breakfast or snack.

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 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 thoroughly until the filling is completely smooth. Set aside for later use.
  3. Combine Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
  4. Combine Wet Ingredients: In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined and smooth.
  5. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined, avoiding over-mixing to keep the muffins light and tender.
  6. Prepare Strawberries: Toss the diced fresh strawberries with 1 tablespoon of flour to coat them evenly; this helps prevent the strawberries from sinking to the bottom during baking.
  7. Fold in Strawberries: Gently fold the floured strawberries into the batter, making sure they are evenly distributed throughout the mixture.
  8. Make Crumb Topping: In a small bowl, mix together the flour and sugar for the topping. Stir in the melted butter until the mixture resembles coarse crumbs.
  9. Assemble Muffins: Spoon the muffin batter into the prepared muffin cups, filling each about halfway. Add approximately 1 teaspoon of the cream cheese filling into the center of each muffin cup, then cover with the remaining muffin batter until the cups are nearly full.
  10. Top with Crumb: Sprinkle the crumb topping generously over each muffin to create a sweet, buttery crust.
  11. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese filling) comes out clean.
  12. Cool: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer to a wire rack to cool completely before serving to ensure the perfect texture and flavor.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture in these muffins.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Make sure the cream cheese filling is smooth and well mixed to prevent lumps.
  • Let the muffins cool completely to allow the cream cheese filling to set properly.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • You can freeze the muffins for up to 2 months; thaw at room temperature before serving.

Keywords: strawberry muffins, cream cheese muffins, crumb topped muffins, breakfast muffins, fruit muffins, homemade muffins, berry muffins

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