Strawberry Cream Cheese Muffins Recipe

Introduction

These Strawberry Cream Cheese Muffins are a delightful treat combining sweet, tender muffins with a rich cream cheese center and fresh strawberries. Perfect for breakfast or a special snack, they balance fruity freshness with a crumbly topping for extra texture.

Ingredients

• 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. Step 1: Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Step 2: In a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix until smooth, then set aside.
3. Step 3: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
4. Step 4: In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined.
5. Step 5: Add the wet ingredients to the dry ingredients. Stir gently until just combined; avoid over-mixing.
6. Step 6: Toss the diced strawberries with 1 tablespoon of flour to coat evenly, then fold them gently into the batter.
7. Step 7: In a small bowl, mix the all-purpose flour and sugar for the crumb topping. Stir in the melted butter until the mixture is crumbly.
8. Step 8: Spoon the muffin batter into each muffin cup until about halfway full. Add about 1 teaspoon of the cream cheese filling to the center of each cup, then cover with remaining batter.
9. Step 9: Sprinkle the crumb topping generously over each muffin.
10. Step 10: Bake for 18 to 22 minutes, until the muffins are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.
11. Step 11: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use frozen strawberries if fresh are unavailable, just thaw and drain excess moisture before tossing with flour.
• For extra flavor, add a teaspoon of lemon zest to the batter.
• Swap vegetable oil for melted butter for a richer muffin.
• Try mixing in other berries like blueberries or raspberries for a different twist.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 3 months. To reheat, warm muffins in a microwave for 15-20 seconds or bake in a preheated oven at 350°F for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

You can substitute the cream cheese with a dairy-free alternative and use plant-based milk and oil to make these muffins dairy-free. The texture might vary slightly, but the muffins will still be delicious.

How do I prevent the strawberries from sinking to the bottom?

Coating the diced strawberries with a tablespoon of flour before folding them into the batter helps suspend them evenly, preventing them from sinking during baking.

Strawberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.4 from 84 reviews

Delightful Strawberry Cream Cheese Muffins featuring a moist, tender crumb with a luscious cream cheese center, fresh diced strawberries, and a sweet crumb topping. These muffins are perfect for breakfast or a sweet snack, baked to golden perfection with a balance of creamy, fruity, and crunchy textures.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup to ensure muffins don’t stick.
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 for later use.
3. Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
4. Combine Wet Ingredients: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
5. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula or spoon until just combined; avoid over-mixing to keep muffins tender.
6. Prepare Strawberries: Toss the diced fresh strawberries with 1 tablespoon of flour. This step coats the strawberries to prevent them from sinking to the bottom of the muffins or making the batter too wet.
7. Fold in Strawberries: Gently fold the floured strawberries into the muffin batter until they are evenly distributed throughout.
8. Make Crumb Topping: In a small bowl, stir together the all-purpose flour and granulated sugar, then add the melted unsalted butter. Mix until crumbly and well combined.
9. Assemble Muffins: Spoon the muffin batter into each prepared muffin cup, filling about halfway. Drop approximately 1 teaspoon of the cream cheese filling into the center of each muffin cup. Cover with the remaining muffin batter until about three-quarters full.
10. Top with Crumb: Generously sprinkle the crumb topping over the tops of each muffin to give a sweet, crunchy finish.
11. Bake: Place muffins in the oven and bake for 18 to 22 minutes. Bake 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 firm up, then transfer to a wire cooling rack to cool completely before serving to enhance texture and flavor.

Notes

• Ensure cream cheese is softened to room temperature to make mixing easier and smoother filling.
• Do not overmix the batter as it can lead to dense muffins instead of light and fluffy ones.
• Tossing strawberries in flour helps stabilize them in the batter and prevents bleeding of color.
• Check muffins at 18 minutes to avoid overbaking, which can dry the crumb cheese center.
• You can substitute vegetable oil with melted butter for a richer flavor.
• If fresh strawberries are not available, frozen can be used but thaw and drain excess moisture before tossing in flour.
• Muffins are best enjoyed within 2 days but can be stored in an airtight container for up to 3 days.

Keywords: strawberry muffins, cream cheese muffins, crumb topping muffins, breakfast muffins, fruity muffins, baked goods