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Strawberry Cream Cheese Muffins Recipe

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4.6 from 142 reviews

Delight in these moist and flavorful Strawberry Cream Cheese Muffins, featuring a sweet cream cheese center and fresh diced strawberries folded into a tender muffin batter. Topped with a buttery crumb topping, these muffins are perfect for breakfast or a sweet 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, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until completely smooth. Set this mixture aside for later use.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure everything is evenly mixed.
  4. Combine Wet Ingredients: In another bowl, beat together the eggs, milk, vegetable oil, and vanilla extract until the mixture is well blended and smooth.
  5. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Gently stir until just combined, being careful not to over-mix to keep the muffins tender.
  6. Prepare Strawberries: Toss diced strawberries with the tablespoon of flour to coat them evenly, which helps prevent them from sinking to the bottom during baking.
  7. Fold in Strawberries: Gently fold the floured strawberries into the muffin batter, ensuring they are evenly distributed without breaking them up.
  8. Make Crumb Topping: In a small bowl, combine flour and sugar, then stir in the melted butter until the mixture becomes crumbly and sandy in texture.
  9. Assemble Muffins: Spoon the muffin batter into each prepared muffin cup, filling them about halfway. Add approximately one teaspoon of the cream cheese filling into the center of each. Then cover the filling with more muffin batter, filling nearly to the top.
  10. Top with Crumb: Generously sprinkle the crumb topping over each muffin portion to add a sweet, buttery crunch.
  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 center) comes out clean.
  12. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, enhancing their texture and flavor.

Notes

  • Ensure the cream cheese is softened to achieve a smooth filling without lumps.
  • Do not over-mix the batter to prevent tough muffins.
  • Tossing strawberries in flour helps them stay suspended in the batter rather than sinking to the bottom.
  • You can substitute vegetable oil with melted butter for a richer flavor if desired.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • For best results, use fresh ripe strawberries; frozen strawberries may add excess moisture.

Keywords: strawberry muffins, cream cheese filling, crumb topping, breakfast muffins, sweet muffins, fresh strawberries

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