Strawberry Cream Cheese Muffins Recipe

Introduction

Strawberry Cream Cheese Muffins are a delightful treat combining tender, moist muffins with a creamy, tangy center and fresh strawberry bursts. Perfect for breakfast or an afternoon snack, these muffins offer a lovely balance of sweetness and texture.

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 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 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

1. Step 1: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
2. Step 2: In a small bowl, combine the softened cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until completely smooth and set aside.
3. Step 3: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt.
4. Step 4: In another bowl, beat the eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until well blended.
5. Step 5: Add the wet ingredients to the dry ingredients. Stir gently until just combined; do not over-mix.
6. Step 6: Toss the diced strawberries with 1 tablespoon all-purpose flour to coat evenly.
7. Step 7: Gently fold the floured strawberries into the batter, ensuring even distribution.
8. Step 8: To make the crumb topping, combine 1/3 cup flour and 3 tablespoons granulated sugar in a small bowl. Stir in the melted butter until a crumbly texture forms.
9. Step 9: Spoon muffin batter into each prepared cup, filling about halfway. Place approximately 1 teaspoon of the cream cheese filling into the center of each muffin cup, then cover with the 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 brown and a toothpick inserted into the muffin portion (avoiding the cream cheese center) comes out clean.
12. Step 12: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Use frozen strawberries if fresh are not available, but thaw and drain well to avoid excess moisture in the batter.
• For a citrus twist, add a teaspoon of lemon zest to the batter along with the vanilla extract.
• Swap vegetable oil for melted coconut oil for a subtle flavor change.
• Make mini muffins for bite-sized treats; baking time will be shorter, around 12-15 minutes.

Storage

Store the 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 in the microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries but be sure to thaw and drain them well to prevent excess moisture from affecting the muffin texture.

How do I prevent the cream cheese filling from leaking out?

Fill the muffin cups about halfway with batter, add the cream cheese filling carefully in the center, then cover with more batter to seal it inside. This helps keep the filling contained while baking.

Strawberry Cream Cheese Muffins Recipe

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★★★★★

4.8 from 128 reviews

• Author: Lila
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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Description

Delightfully soft and moist Strawberry Cream Cheese Muffins featuring a creamy cheese center and a sweet crumb topping, perfect for a breakfast treat or snack.

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Ingredients

Scale 1x2x3x

Cream Cheese Filling

• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

Dried Ingredients

• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 2 large eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Fruit

• 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

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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 prevent sticking.
2. Mix Cream Cheese Filling: In a small bowl, combine the softened cream cheese, 2 tablespoons granulated sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract. Mix thoroughly until the mixture is completely smooth. Set aside for later use.
3. Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well incorporated.
4. Combine Wet Ingredients: In another bowl, beat 2 large eggs, 1/2 cup milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until the mixture is smooth and well blended.
5. Incorporate Wet and Dry Mixtures: Add the wet ingredients into the dry ingredients bowl. Stir gently and just until combined; avoid over-mixing to keep the muffins tender.
6. Prepare Strawberries: Toss the diced 1 1/4 cups fresh strawberries with 1 tablespoon all-purpose flour to coat them evenly. This helps prevent the strawberries from sinking in the batter.
7. Fold in Strawberries: Gently fold the floured strawberries into the muffin batter ensuring an even distribution without crushing the fruit.
8. Make Crumb Topping: In a small bowl, combine 1/3 cup all-purpose flour and 3 tablespoons granulated sugar. Pour in 3 tablespoons melted unsalted butter and stir until the mixture forms a crumbly texture.
9. Assemble Muffins: Spoon the muffin batter into each prepared muffin cup, filling halfway. Place about 1 teaspoon of the cream cheese filling into the center of each muffin cup, then cover with the remaining batter to enclose the filling.
10. Top with Crumb: Sprinkle the crumb topping generously over each muffin filled with batter.
11. Bake: Bake in the preheated oven for 18 to 22 minutes, or until muffins are golden brown 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 before transferring them to a wire rack to cool completely. Serve and enjoy!

Notes

• Make sure not to over-mix the batter to keep muffins tender and light.
• Tossing strawberries in flour prevents them from sinking to the bottom during baking.
• The cream cheese filling adds a delicious creamy surprise inside each muffin.
• You can substitute fresh strawberries with frozen ones if fresh are unavailable; thaw and drain excess moisture before using.
• Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: strawberry muffins, cream cheese filling, crumb topping, breakfast muffins, easy baking recipe