Introduction

Strawberry Cream Cheese Muffins offer a delightful balance of sweet strawberries and creamy filling nestled inside a tender muffin. Perfect for breakfast or a snack, these muffins combine fresh fruit, a rich cream cheese center, and a crumbly topping for a delicious treat.

A close-up view of a muffin split open to show three layers: a light golden-brown crumbly top with streusel, a middle layer of bright red strawberry pieces with a glossy texture mixed with a white cream filling, and a soft light yellow cake base. The muffin is placed on a white plate with a silver fork beside it, all set against a white marbled surface. 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 (190°C). Line a 12-cup muffin tin with paper liners or grease lightly to prevent sticking.
Step 2: In a small bowl, mix together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.
Step 3: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together until evenly combined.
Step 4: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well blended.
Step 5: Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid over-mixing to keep muffins tender.
Step 6: Toss the diced strawberries with 1 tablespoon of flour to coat them evenly. Fold the strawberries gently into the batter.
Step 7: For the crumb topping, combine flour and sugar in a small bowl, then stir in melted butter until the mixture forms crumbs.
Step 8: Fill each muffin cup halfway with the batter. Add about 1 teaspoon of the cream cheese filling into the center of each, then cover with the remaining batter.
Step 9: Sprinkle the crumb topping generously over each muffin.
Step 10: Bake the muffins for 18 to 22 minutes, until golden brown. Insert a toothpick into the muffin part (avoiding the cream cheese center) to check for doneness; it should come out clean.
Step 11: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest to the cream cheese filling or the muffin batter.
If fresh strawberries are not available, frozen strawberries can be used; just make sure to thaw and drain them well before folding into the batter.
To make the crumb topping crunchier, add a tablespoon of chopped nuts like walnuts or pecans.
Be careful not to over-mix the batter once wet and dry ingredients are combined to keep muffins light and fluffy.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat muffins in a microwave for 15-20 seconds or warm them in an oven at 300°F for 5 minutes for the best texture.

How to Serve

A close-up of a muffin with a crumbly light brown topping covered in bits of sugar and spices. The muffin is split open showing soft, pale yellow cake with a layer of bright red strawberry filling inside. On top of the muffin is a swirl of smooth white cream, crowned with a fresh whole strawberry that is bright red with green leaves. The muffin sits on a white plate against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese that is not softened?

Softened cream cheese blends more easily into the filling, ensuring a smooth texture. Using cold cream cheese may leave lumps and make spreading into the batter difficult.

How do I prevent the strawberries from sinking to the bottom?

Tossing the diced strawberries with a little flour before folding them into the batter helps keep them suspended evenly throughout the muffins.