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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Strawberries: Gently fold the floured strawberries into the muffin batter ensuring an even distribution without crushing the fruit.
- 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.
- 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.
- Top with Crumb: Sprinkle the crumb topping generously over each muffin filled with batter.
- 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.
- 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
