Strawberry Cream Cheese Muffins Recipe

Introduction

Enjoy soft, bakery-style Strawberry Cream Cheese Muffins with a creamy cheesecake center and juicy fresh strawberries in every bite. Finished with a buttery crumb topping, these muffins are perfect for breakfast, brunch, or a sweet snack any time of day.

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 each cup.
2. Step 2: In a small bowl, combine the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until smooth and set aside.
3. Step 3: In a large bowl, whisk together 2 cups flour, 2/3 cup sugar, baking powder, baking soda, and salt until evenly combined.
4. Step 4: In another bowl, beat the eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until well blended.
5. Step 5: Pour the wet ingredients into the dry ingredients. Stir gently until just combined, avoiding overmixing.
6. Step 6: Toss the diced strawberries with 1 tablespoon flour to coat them evenly.
7. Step 7: Gently fold the floured strawberries into the batter for even distribution.
8. Step 8: For the crumb topping, mix 1/3 cup flour and 3 tablespoons sugar in a small bowl. Stir in the melted butter until crumbly.
9. Step 9: Fill each muffin cup halfway with batter. Add about 1 teaspoon of the cream cheese filling to the center, then cover with remaining batter.
10. Step 10: Sprinkle the crumb topping generously over each muffin.
11. Step 11: Bake for 18 to 22 minutes until muffins are golden and a toothpick inserted near the edge comes out clean.
12. Step 12: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Tossing the strawberries in flour helps keep them suspended throughout the batter, preventing them from sinking.
• You can use frozen strawberries if fresh are unavailable; be sure to thaw and drain well before use.
• For a lower-fat filling, substitute Greek yogurt for cream cheese.
• Try coconut oil instead of vegetable oil for a dairy-free option, and add almond extract for a unique flavor twist.
• If you prefer simpler muffins, you can skip the crumb topping, though it adds a delightful crunch and flavor.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Muffins freeze well individually and can be reheated in the oven or microwave. To keep the crumb topping crisp, a quick toast in the oven revives leftover muffins beautifully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I keep the strawberries from sinking?

Toss diced strawberries in flour before folding them into the batter. This helps suspend them evenly throughout the muffins.

Can I use frozen strawberries?

Yes, but make sure to thaw and drain them very well to remove excess moisture. Then toss with flour before adding to the batter to prevent sinking and sogginess.