Introduction

Strawberry Cream Cheese Muffins combine tender, fluffy cake with a smooth, tangy cream cheese surprise in the center. These delightful muffins are topped with a sweet crumb topping, perfect for breakfast or a sweet snack.

A close-up view of a single muffin with a crumbly, golden-brown streusel topping covering the upper layer, sitting on a white plate placed on a white marbled surface. The muffin has three visible layers: a light, fluffy beige cake base; a middle layer with bright red strawberry filling seen through a bite taken out of the front; and a thick, creamy white frosting dollop on top. A fresh, vibrant red whole strawberry with green leaves sits on the frosting. The texture of the muffin looks soft with visible crumbs sticking to the sides. In the background, more muffins with similar layers are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
Step 2: In a small bowl, combine softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until completely smooth and set aside.
Step 3: In a large bowl, whisk together 2 cups flour, 2/3 cup sugar, baking powder, baking soda, and salt.
Step 4: In another bowl, beat the eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until well blended.
Step 5: Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not over-mix.
Step 6: Toss the diced strawberries with 1 tablespoon flour to coat evenly.
Step 7: Gently fold the strawberries into the batter to distribute them evenly.
Step 8: Prepare the crumb topping by combining 1/3 cup flour and 3 tablespoons sugar in a small bowl, then stir in the melted butter until the mixture forms coarse crumbs.
Step 9: Spoon batter into each muffin cup, filling halfway. Add about 1 teaspoon of the cream cheese filling in the center of each cup, then cover with remaining batter.
Step 10: Sprinkle the crumb topping generously over each muffin portion.
Step 11: Bake for 18 to 22 minutes, until the muffins are golden and a toothpick inserted into the muffin portion (avoiding the cream cheese center) comes out clean.
Step 12: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use fresh, ripe strawberries for the best flavor; frozen can be substituted but may add extra moisture.
For a zesty twist, add a teaspoon of lemon zest to the batter or cream cheese filling.
If you prefer a crunchy topping, double the crumb topping ingredients.
Swap vegetable oil with melted coconut oil for a subtle tropical flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 300°F for 5–7 minutes. Avoid freezing as the cream cheese filling may change texture.

How to Serve

The image shows five muffins on a white plate placed on a white marbled surface. Each muffin has three layers: the bottom layer is a light brown muffin base, the middle layer is a creamy white frosting, and the top layer is crumbly and golden with pieces of bright red strawberries arranged on top in small clusters. The muffins are arranged close together, and a metal spoon is partially visible on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain them well before tossing with flour to avoid excess moisture that could make the muffins soggy.

How do I know when the muffins are done baking?

The muffins are ready when they turn golden brown and a toothpick inserted into the muffin part (not through the cream cheese center) comes out clean or with just a few moist crumbs.