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Strawberry Cream Cheese Muffins Recipe

★★★★★

5 from 51 reviews
  • Author: Olivia
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Enjoy bakery-style Strawberry Cream Cheese Muffins featuring a creamy cheesecake center with juicy fresh strawberries and a buttery crumb topping. These soft, moist muffins are perfect for breakfast, brunch, or a sweet snack. With simple ingredients and minimal prep time, they offer a delightful contrast of textures and flavors, combining the rich tang of cream cheese with bright bursts of fresh fruit and a crisp, sugary topping.

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 ensure easy removal after baking.
  2. Mix Cream Cheese Filling: In a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Stir or whisk until the mixture is completely smooth and set aside. The filling may be slightly soft, which is normal.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure everything is well mixed to promote even rising and consistent flavor.
  4. Combine Wet Ingredients: In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until fully blended and smooth, creating a glossy mixture.
  5. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined. The batter should look thick and somewhat lumpy. Avoid overmixing to keep the muffins tender.
  6. Prepare Strawberries: Toss the diced fresh strawberries in 1 tablespoon of flour until evenly coated. This helps suspend the berries in the batter, preventing them from sinking to the bottom during baking.
  7. Fold in Strawberries: Gently fold the floured strawberries into the muffin batter using a spatula, ensuring they are evenly distributed without breaking the berries or overworking the batter.
  8. Make Crumb Topping: In a small bowl, mix together the flour and granulated sugar for the topping. Drizzle the melted unsalted butter over the mixture and stir with a fork until you form pea-sized, moist crumbs that will crisp up when baked.
  9. Assemble Muffins: Spoon the muffin batter into each prepared muffin cup, filling halfway. Add approximately 1 teaspoon of the cream cheese filling into the center of each cup. Cover the cream cheese with additional muffin batter, ensuring it is completely enclosed.
  10. Top with Crumb: Sprinkle the crumb topping generously over each muffin portion to create a crunchy, buttery finish.
  11. Bake: 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 muffin portion (avoiding the cream cheese center) comes out clean.
  12. Cool: Let the muffins cool in the tin for 5 minutes to set the structure, then transfer them to a wire cooling rack to cool completely. This prevents sogginess on the bottom and allows the crumb topping to stay crisp.

Notes

  • Tossing the strawberries with flour prevents them from sinking and keeps the batter balanced.
  • Use full-fat block cream cheese for the richest flavor and best texture; avoid whipped varieties.
  • The crumb topping adds delightful texture but can be omitted if a simpler muffin is desired.
  • Store muffins in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
  • Frozen strawberries can be used if thawed and well-drained to avoid excess moisture.
  • These muffins are vegetarian-friendly but contain dairy and eggs, so not suitable for vegan diets.
  • Allow muffins to cool fully before serving to let the cream cheese center set.
  • Reheat leftover muffins in a toaster oven or conventional oven to revive the crispness of the topping.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry muffins, cream cheese muffins, crumb topping, bakery-style muffins, breakfast muffins, brunch recipes, homemade muffins, moist muffins

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