Strawberry Cream Cheese Muffins

A simple, sweet muffin with a soft cream cheese center and fresh strawberries.

introduction

These Strawberry Cream Cheese Muffins are soft, slightly sweet, and easy to make. They have a creamy cheese center and fresh strawberry bits inside. If you want a simple side, try a quick creamy Mexican coleslaw for a contrast of flavors.

why make this recipe

You get a tender muffin with a creamy middle and fresh fruit in one bite. They are quick to mix, bake in under 30 minutes, and fit breakfast, snack, or a light dessert. Kids and guests usually love them.

how to make Strawberry Cream Cheese Muffins

Follow the steps below. Work quickly once you mix wet and dry ingredients to keep muffins light.

Ingredients :

• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 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)
• 1/3 cup all-purpose flour
• 3 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted

Directions :

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a small bowl, combine softened cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until smooth and set aside.
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. In another bowl, beat 2 eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until well blended.
5. Add the wet ingredients to the dry ingredients. Stir gently until just combined; do not over-mix.
6. Toss diced strawberries with 1 tablespoon flour to coat evenly.
7. Gently fold the floured strawberries into the batter, ensuring even distribution.
8. In a small bowl, combine 1/3 cup all-purpose flour and 3 tablespoons granulated sugar. Stir in melted butter until a crumbly texture forms.
9. Spoon muffin batter into each prepared cup, filling about halfway. Place approximately 1 teaspoon cream cheese filling into the center of each. Cover with remaining batter.
10. Sprinkle crumb topping generously over each portion of batter.
11. Bake for 18 to 22 minutes until muffins are golden brown and a toothpick inserted into the muffin portion (avoiding the filling) comes out clean.
12. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool fully before serving.

how to serve Strawberry Cream Cheese Muffins

Serve warm or at room temperature. They go well with coffee, tea, or a glass of milk. Warm them slightly in the microwave for 10–15 seconds for a softer cream cheese center.

how to store Strawberry Cream Cheese Muffins

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Wrap each muffin in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature or warm in the microwave before serving.

tips to make Strawberry Cream Cheese Muffins

• Do not over-mix batter. Mix until ingredients are just combined.
• Toss strawberries in flour to stop them from sinking.
• Use room-temperature cream cheese and egg yolk to make the filling smooth.
• Fill cups halfway, add filling, then cover with batter to get the cream center.
• Check muffins a few minutes before time is up to avoid over-baking.

variation (if any)

• Blueberry swap: Use fresh blueberries instead of strawberries.
• Lemon twist: Add 1 teaspoon lemon zest to the batter for a bright flavor.
• Streusel change: Add chopped nuts to the crumb topping for crunch.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them, then toss with the tablespoon of flour before folding into batter.

Q: Can I make mini muffins?
A: Yes. Bake for 10–14 minutes and watch closely until golden and set.

Q: Can I skip the cream cheese filling?
A: Yes. Skip the filling and fill batter to 3/4 full, then top with crumb for plain strawberry muffins.

Q: Can I reduce sugar?
A: You can lower sugar slightly, but texture and browning may change.

Q: How do I know muffins are done?
A: Insert a toothpick into the muffin part (not into the cream center). If it comes out clean or with a few moist crumbs, they are done.

Strawberry Cream Cheese Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft muffins with a creamy cheese center and fresh strawberries, perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 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)
• 1/3 cup all-purpose flour
• 3 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted

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Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a small bowl, combine softened cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until smooth and set aside.
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. In another bowl, beat 2 eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until well blended.
5. Add the wet ingredients to the dry ingredients. Stir gently until just combined; do not over-mix.
6. Toss diced strawberries with 1 tablespoon flour to coat evenly.
7. Gently fold the floured strawberries into the batter, ensuring even distribution.
8. In a small bowl, combine 1/3 cup all-purpose flour and 3 tablespoons granulated sugar. Stir in melted butter until a crumbly texture forms.
9. Spoon muffin batter into each prepared cup, filling about halfway. Place approximately 1 teaspoon cream cheese filling into the center of each. Cover with remaining batter.
10. Sprinkle crumb topping generously over each portion of batter.
11. Bake for 18 to 22 minutes until muffins are golden brown and a toothpick inserted into the muffin portion comes out clean.
12. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool fully before serving.

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Notes

Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. Muffins can be frozen for up to 2 months.

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Nutrition

• Serving Size: 1 muffin
• Calories: 210
• Sugar: 10g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg