introduction
This recipe makes soft Strawberry Cream Cheese Muffins with a sweet cream cheese center and a crumbly streusel on top. If you like creamy fillings, try a savory counterpoint like our creamy Mexican coleslaw to serve at the same time.
why make this recipe
These muffins are quick to make and feel special. You get fresh strawberry flavor, a creamy cheese center, and a crunchy topping. They work for breakfast, snacks, or a simple dessert.
how to make Strawberry Cream Cheese Muffins
Make the streusel, the cream cheese filling, and the muffin batter. Coat the strawberries so they do not sink. Layer batter, cream cheese, and more batter in the liners. Top with streusel and bake first at high heat, then lower the oven to finish. Cool a few minutes, then move to a rack.
Ingredients :
- Streusel:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold unsalted butter, cubed
- Cream cheese filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, chopped
Directions :
- Chop the strawberries and place them in a single layer on paper towels to dry. Set aside.
- Make the streusel: In a medium bowl combine the flour, brown sugar, and cold butter. Use a pastry cutter or rub with your fingers until coarse crumbs form. Cover and refrigerate.
- Make the filling: Beat the cream cheese until smooth. Add the sugar and beat until fluffy. Blend in the egg yolk and vanilla. Cover and refrigerate.
- Preheat oven to 425°F (220°C). Line 16 muffin cups with liners.
- In a medium bowl whisk the flour, baking powder, and salt. Set aside.
- In a separate bowl beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Turn mixer to low and add the eggs one at a time. Mix in the vanilla.
- Alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the flour.
- Before the last addition of flour, toss the strawberries so they are evenly coated with a little flour. Very gently fold them into the batter until no streaks of flour remain.
- Fill each muffin cup about halfway with batter. Add a tablespoon of cream cheese filling to each cup, then top with remaining batter. Or fill liners almost to the top and use a piping bag to insert about 1 tablespoon of filling 1 inch into each muffin.
- Sprinkle streusel on top of each muffin and press gently so it sticks.
- Bake for 5 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake 15–18 more minutes until a toothpick comes out clean from the batter (not the cream center).
- Let muffins cool in the pan 5–10 minutes, then move to a wire rack to cool completely. Serve and enjoy!
how to serve Strawberry Cream Cheese Muffins
Serve warm or at room temperature. They pair well with coffee, tea, or milk. You can warm a muffin 10–15 seconds in the microwave for a soft center.
how to store Strawberry Cream Cheese Muffins
Keep muffins in an airtight container at room temperature for 1–2 days. For up to 5 days, store in the fridge. To freeze, wrap each muffin in plastic and place in a freezer bag for up to 2 months. Thaw at room temperature or warm in the oven.
tips to make Strawberry Cream Cheese Muffins
- Dry the strawberries well so they do not make the batter soggy.
- Coat the berries with a little flour to prevent them from sinking.
- Do not overmix the batter after adding fruit.
- Use cold butter for the streusel to keep the crumbs crisp.
- Watch the oven when you lower the temperature to avoid overbaking.
variation (if any)
- Swap strawberries for blueberries or raspberries.
- Add 1 teaspoon lemon zest to the batter for a bright flavor.
- Use Greek yogurt instead of sour cream for a tangier muffin.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before folding them in. Coat with a little flour to reduce sinking.
Q: Can I make mini or jumbo muffins?
A: Yes. Adjust baking time: mini muffins need less time, jumbo need more. Start checking 5–10 minutes earlier or later.
Q: Can I skip the streusel?
A: Yes. The muffins still taste good without streusel. You can sprinkle coarse sugar on top instead.
Q: Can I use low-fat cream cheese or butter?
A: You can, but texture and flavor may change. Full-fat gives the best creaminess.
Q: How do I tell when one is done?
A: A toothpick in the muffin batter (not the cream center) should come out mostly clean and the top should be lightly golden.
Strawberry Cream Cheese Muffins
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft muffins filled with a sweet cream cheese center and topped with a crumbly streusel.
Ingredients
- 1/2 cup all-purpose flour (streusel)
- 1/4 cup brown sugar (streusel)
- 1/4 cup cold unsalted butter, cubed (streusel)
- 8 ounces cream cheese, softened (filling)
- 1/4 cup granulated sugar (filling)
- 1 large egg yolk (filling)
- 1 teaspoon vanilla extract (filling)
- 2 cups all-purpose flour (muffins)
- 2 teaspoons baking powder (muffins)
- 1/2 teaspoon salt (muffins)
- 1/2 cup unsalted butter, softened (muffins)
- 2/3 cup granulated sugar (muffins)
- 2 large eggs (muffins)
- 1/2 cup sour cream (muffins)
- 1 teaspoon vanilla extract (muffins)
- 2 cups fresh strawberries, chopped (muffins)
Instructions
- Chop the strawberries and place them in a single layer on paper towels to dry. Set aside.
- Make the streusel: In a medium bowl combine the flour, brown sugar, and cold butter. Use a pastry cutter or rub with your fingers until coarse crumbs form. Cover and refrigerate.
- Make the filling: Beat the cream cheese until smooth. Add the sugar and beat until fluffy. Blend in the egg yolk and vanilla. Cover and refrigerate.
- Preheat oven to 425°F (220°C). Line 16 muffin cups with liners.
- In a medium bowl whisk the flour, baking powder, and salt. Set aside.
- In a separate bowl beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Turn mixer to low and add the eggs one at a time. Mix in the vanilla.
- Alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the flour.
- Before the last addition of flour, toss the strawberries so they are evenly coated with a little flour. Very gently fold them into the batter until no streaks of flour remain.
- Fill each muffin cup about halfway with batter. Add a tablespoon of cream cheese filling to each cup, then top with remaining batter. Or fill liners almost to the top and use a piping bag to insert about 1 tablespoon of filling 1 inch into each muffin.
- Sprinkle streusel on top of each muffin and press gently so it sticks.
- Bake for 5 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake 15–18 more minutes until a toothpick comes out clean from the batter (not the cream center).
- Let muffins cool in the pan 5–10 minutes, then move to a wire rack to cool completely. Serve and enjoy!
Notes
Dry the strawberries well and coat them with a little flour to prevent sinking. To store, keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
