Strawberry Cream Cheese Muffins Recipe

Introduction

These Strawberry Cream Cheese Muffins offer a delightful combination of sweet, tangy cream cheese and fresh strawberries nestled inside a tender, fluffy muffin. A buttery crumb topping adds the perfect crunch, making them a delicious treat for breakfast or snack time.

Ingredients

• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 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)
• 1/3 cup all-purpose flour (for crumb topping)
• 3 tablespoons granulated sugar (for crumb topping)
• 3 tablespoons unsalted butter, melted (for crumb topping)

Instructions

1. Step 1: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Step 2: In a small bowl, combine the softened cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until completely smooth and set aside.
3. Step 3: In a large mixing bowl, whisk together 2 cups flour, 2/3 cup sugar, baking powder, baking soda, and salt.
4. Step 4: In another bowl, beat the 2 eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until well blended.
5. Step 5: Add the wet ingredients to the dry ingredients. Stir gently until just combined; avoid over-mixing to keep muffins tender.
6. Step 6: Toss the diced strawberries with 1 tablespoon flour to coat evenly. This helps prevent them from sinking.
7. Step 7: Gently fold the floured strawberries into the batter, distributing them evenly.
8. Step 8: For the crumb topping, combine 1/3 cup flour and 3 tablespoons sugar in a small bowl. Stir in the melted butter until the mixture forms coarse crumbs.
9. Step 9: Spoon muffin batter into each prepared muffin cup, filling about halfway. Add approximately 1 teaspoon of the cream cheese filling into the center of each cup, then cover with the remaining muffin batter.
10. Step 10: Sprinkle the crumb topping generously over the muffins.
11. Step 11: Bake for 18 to 22 minutes, or until muffins are golden brown and a toothpick inserted into the muffin part (avoiding the filling) comes out clean.
12. Step 12: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Use ripe but firm strawberries to avoid too much moisture in the batter.
• Try substituting fresh blueberries or raspberries if strawberries aren’t in season.
• For a lighter crumb topping, experiment with adding a tablespoon of oats for texture.
• If you prefer a sweeter cream cheese center, increase sugar in the cream cheese mixture by a tablespoon.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze in a sealed bag for up to 2 months. Reheat gently in a microwave or oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries to avoid excess moisture, but if using frozen, thaw and drain them well before tossing with flour and adding to the batter.

Why do I toss the strawberries in flour before adding them to the batter?

Tossing strawberries in flour helps distribute them evenly in the batter and prevents them from sinking to the bottom during baking.

Strawberry Cream Cheese Muffins Recipe

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4.4 from 457 reviews

Delight in these moist and flavorful Strawberry Cream Cheese Muffins, featuring a luscious cream cheese filling and a sweet crumb topping. Fresh strawberries are gently folded into the tender muffin batter, making every bite irresistible and perfect for breakfast or a sweet snack.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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. Preheat and Prepare Pan: Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Make Cream Cheese Filling: In a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix thoroughly until the mixture is completely smooth. Set aside for later use.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and sugar.
4. Combine Wet Ingredients: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well blended and smooth.
5. Form Muffin Batter: Add the wet ingredient mixture to the dry ingredients. Stir gently with a spatula until just combined, taking care not to over-mix to keep muffins tender.
6. Prepare Strawberries: Toss the diced fresh strawberries with 1 tablespoon of flour; this helps prevent them from sinking to the bottom of the muffins and keeps them evenly distributed.
7. Fold Strawberries into Batter: Gently fold the floured strawberries into the muffin batter, ensuring they are evenly incorporated without crushing them.
8. Make Crumb Topping: In a small bowl, combine the all-purpose flour and granulated sugar for the topping. Stir in the melted unsalted butter until the mixture forms a crumbly texture.
9. Fill Muffin Cups: Spoon muffin batter into each prepared muffin cup, filling them about halfway. Place approximately 1 teaspoon of the cream cheese filling into the center of each muffin cup, then cover with the remaining muffin batter to enclose the filling.
10. Add Crumb Topping: Sprinkle the crumb topping generously over each muffin to add a sweet, buttery crunch.
11. Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin portion (avoiding the cream cheese filling) comes out clean.
12. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving for best texture and flavor.

Notes

• Ensure the cream cheese is softened at room temperature for smooth mixing.
• Do not over-mix the batter to keep muffins light and tender.
• Tossing strawberries in flour prevents them from sinking during baking.
• Use fresh, ripe strawberries for the best flavor.
• These muffins are best eaten the day they are made but can be stored in an airtight container for up to 2 days.
• Reheat briefly in a microwave or oven to enjoy warm muffins.

Keywords: Strawberry muffins, cream cheese muffins, crumb topping muffins, breakfast muffins, fruit muffins