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Strawberry Cream Cheese Muffins Recipe

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★★★★★

4.5 from 65 reviews

Delight in these luscious Strawberry Cream Cheese Muffins featuring a soft cream cheese center swirled with fresh diced strawberries and topped with a buttery crumb topping. Perfectly moist with a hint of vanilla, these muffins make a sweet breakfast treat or an indulgent snack.

Ingredients

Scale

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 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, blend the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is completely smooth. Set aside.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt until evenly combined.
  4. Combine Wet Ingredients: In a separate bowl, beat the 2 large eggs, milk, vegetable oil, and vanilla extract until well blended.
  5. Incorporate Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined to avoid overmixing which can toughen the muffins.
  6. Prepare Strawberries: Toss the diced fresh strawberries with 1 tablespoon of flour to coat evenly; this helps prevent them from sinking to the bottom during baking.
  7. Fold in Strawberries: Gently fold the floured strawberries into the batter, ensuring they are evenly distributed throughout.
  8. Make Crumb Topping: In a small bowl, mix 1/3 cup flour with 3 tablespoons granulated sugar, then stir in the melted butter until the mixture becomes crumbly.
  9. Assemble Muffins: Spoon the muffin batter into each prepared muffin cup, filling them halfway. Place approximately 1 teaspoon of the cream cheese filling into the center of each muffin cup, then cover with the remaining batter.
  10. Top with Crumb: Sprinkle the crumb topping generously over the filled batter in each muffin cup.
  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 part (avoiding the cream cheese filling) comes out clean.
  12. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Make sure not to overmix the batter to keep muffins light and tender.
  • Coating strawberries with flour prevents them from sinking to the bottom of the muffins during baking.
  • Use fresh strawberries for the best flavor and texture.
  • These muffins are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
  • For a dairy-free option, substitute cream cheese and butter with plant-based alternatives.

Keywords: Strawberry muffins, cream cheese muffins, berry muffins, crumb topping muffins, breakfast muffins, sweet muffins, homemade muffins

Find it online: https://amayaharis.com/strawberry-cream-cheese-muffins-recipe/