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Strawberry Cream Cheese Muffins

Delicious Strawberry Cream Cheese Muffins for a Sweet Morning Treat

Experience the magic of Strawberry Cream Cheese Muffins—warm, fluffy muffins filled with a luscious cream cheese center and juicy strawberries, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Diced Fresh Strawberries If using frozen, thaw and drain well before tossing with flour.
  • 2 cups All-Purpose Flour Essential for both batter and crumb topping.
  • 1 cup Granulated Sugar Sweetens the batter and filling.
  • 2 teaspoons Baking Powder Leavening agent.
  • 1 teaspoon Baking Soda Leavening agent.
  • 1/2 teaspoon Salt Enhances flavor.
  • 2 large Eggs Acts as binding agents for structure.
  • 1/2 cup Milk Keeps the muffins moist.
  • 1/3 cup Vegetable Oil Adds moisture and tenderness.
  • 1 teaspoon Vanilla Extract Provides aromatic flavor.
  • 8 ounces Cream Cheese Full-fat, softened block cream cheese for best texture.
  • 1/4 cup Unsalted Butter Used in the crumb topping, adds richness.
For the Crumb Topping
  • 1/2 cup Additional All-Purpose Flour Gives the topping structure and crunch.
  • 1/4 cup Sugar Sweetens the topping.
  • 1/4 cup Melted Butter Binds the crumb mixture together.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • hand mixer
  • Measuring Cups and Spoons

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease lightly.
  2. In a medium bowl, mix together the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
  3. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
  4. In a separate bowl, beat together the eggs, milk, vegetable oil, and vanilla extract until fully blended. Pour this into the dry ingredients and gently stir until just mixed.
  5. Toss the diced fresh strawberries with about one tablespoon of all-purpose flour to prevent them from sinking.
  6. Gently fold the flour-coated strawberries into the muffin batter.
  7. In a small bowl, combine additional flour, sugar, and melted butter to create a crumbly mixture.
  8. Fill each muffin cup halfway with batter, spoon the cream cheese filling into the center, top with more batter, and sprinkle crumb topping.
  9. Bake for 18-22 minutes until golden brown; check doneness with a toothpick.
  10. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For best results, toss strawberries in flour to keep them suspended in the batter. Allow muffins to cool before serving.

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