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Strawberry Cream Cheese Muffins Recipe

★★★★★

4.4 from 110 reviews
  • Author: Victor
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Strawberry Cream Cheese Muffins offer a bakery-style soft muffin bursting with juicy fresh strawberries, complemented by a creamy cheesecake center and topped with a buttery crumb topping. Perfect for breakfast, brunch, or a sweet snack, they combine moist texture and a delightful crunch with simple everyday ingredients and minimal prep time, making them an irresistible treat for home bakers of all skill levels.

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 grease each cup lightly with oil or butter 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 smooth and creamy. Set aside; the filling may be soft, which is normal.
  3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures an even distribution of rising agents and seasoning for a well-risen muffin.
  4. Prepare Wet Ingredients: In a separate medium bowl, beat the eggs, milk, vegetable oil, and vanilla extract together until the mixture is glossy and fully combined for a uniform tender texture in the muffins.
  5. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir just until no flour streaks remain; the batter should be thick and slightly lumpy. Avoid overmixing to keep the muffins tender and moist.
  6. Prepare Strawberries: Toss the diced fresh strawberries with 1 tablespoon all-purpose flour in a small bowl to coat evenly; this helps prevent the fruit from sinking during baking.
  7. Fold in Strawberries: Carefully fold the floured strawberries into the muffin batter to maintain the delicate fruit pieces without breaking them up.
  8. Make Crumb Topping: In a separate small bowl, mix together the all-purpose flour and granulated sugar. Drizzle the melted unsalted butter over the mixture and stir with a fork until a crumbly texture with pea-sized pieces forms, which will create a crispy topping when baked.
  9. Assemble Muffins: Spoon batter into each muffin cup to fill about halfway. Add approximately one teaspoon of the cream cheese filling into the center of each. Cover the filling completely with additional muffin batter to encase the cheesecake center.
  10. Top with Crumb Topping: Sprinkle a generous amount of the crumb mixture over each muffin cup to create the signature crunchy topping.
  11. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the edge of the muffin (not the cream cheese center) comes out clean.
  12. Cool Muffins: Allow the muffins to cool in the tin for 5 minutes to set the texture, then transfer them to a wire cooling rack to cool completely before serving, preserving the crunch of the crumb topping.

Notes

  • Toss the strawberries in flour before folding into the batter to prevent them from sinking to the bottom during baking.
  • Use full-fat, block cream cheese softened to room temperature for the creamiest filling; avoid whipped or spreadable types.
  • The crumb topping adds a delightful texture and flavor but can be omitted for a plainer muffin.
  • Store cooled muffins in an airtight container at room temperature for up to two days, or refrigerate for longer freshness. Muffins freeze well individually and can be reheated gently.
  • Frozen strawberries can be used if thawed completely and drained well, then tossed in flour before folding in.
  • For a dairy-free twist, try using coconut oil and substitute cream cheese with Greek yogurt or a plant-based alternative.
  • Serve slightly warm with coffee or cold milk, optionally dusted with powdered sugar for an extra special presentation.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert, Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Keywords: strawberry muffins, cream cheese muffins, crumb topping, breakfast muffins, bakery style muffins, easy muffin recipe, strawberry dessert, sweet snack, brunch recipes

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