Ingredients

4 ounces cream cheese, softened

2 tablespoons granulated sugar (for cream cheese filling)

1 large egg yolk

1/2 teaspoon vanilla extract (for cream cheese filling)

2 cups all-purpose flour

2/3 cup granulated sugar (for muffin batter)

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 (for muffin batter)

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

Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.

Step 2: In a small bowl, mix softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Set aside.

Step 3: In a large bowl, whisk together 2 cups flour, 2/3 cup sugar, baking powder, baking soda, and salt until combined.

Step 4: In another bowl, beat the eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until well blended.

Step 5: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be thick with some lumps.

Step 6: Toss diced strawberries with 1 tablespoon flour to coat evenly, then gently fold them into the batter.

Step 7: Mix the crumb topping by combining 1/3 cup flour and 3 tablespoons sugar in a small bowl, then stir in melted butter until crumbly.

Step 8: Spoon muffin batter into each muffin cup until halfway full. Add about 1 teaspoon of the cream cheese filling to the center of each cup, then cover with remaining batter.

Step 9: Sprinkle the crumb topping evenly over each muffin.

Step 10: Bake for 18 to 22 minutes, until muffins are golden and a toothpick inserted into the edge (avoiding the center filling) comes out clean.

Step 11: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Tossing strawberries in flour before folding prevents them from sinking and keeps the crumb light.

Use full-fat, softened block cream cheese for the creamiest filling; avoid whipped types.

Frozen strawberries can be used if thawed and drained well to avoid excess moisture.

Skip the crumb topping for a simpler muffin, or add chopped nuts for extra crunch.

Try substituting Greek yogurt for cream cheese for a tangy, lower-fat filling.

Storage

Store cooled muffins in an airtight container at room temperature for up to two days, or refrigerate to keep them fresh longer. Muffins can also be frozen individually and reheated in the oven or toaster to crisp the crumb topping. For best texture, enjoy crumb topping muffins within the first day or briefly toast leftovers before serving.

FAQs

How do I keep the strawberries from sinking?

Toss diced strawberries with flour before folding them into the batter. This helps suspend the fruit evenly throughout the muffins, preventing them from sinking to the bottom.

Can I use frozen strawberries?

Yes, but make sure to thaw and drain them thoroughly to remove extra moisture. Then toss them with flour before adding to the batter for best results.