Strawberry Cream Cheese Muffins Recipe

Introduction

These Strawberry Cream Cheese Muffins are a delightful treat that combines moist, fluffy muffins with a rich cream cheese center and fresh strawberry bursts. Topped with a sweet crumb, they make a perfect breakfast or snack to brighten any day.

Ingredients

• 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. Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
2. Step 2: In a small bowl, mix together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until completely smooth. Set aside.
3. Step 3: In a large bowl, whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
4. Step 4: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined.
5. Step 5: Gently add the wet ingredients to the dry ingredients and stir until just combined. Avoid over-mixing to keep the muffins tender.
6. Step 6: Toss the diced strawberries with 1 tablespoon of flour to coat them evenly, then gently fold into the muffin batter.
7. Step 7: Prepare the crumb topping by combining flour and sugar in a small bowl, then stirring in melted butter until the mixture becomes crumbly.
8. Step 8: Spoon the muffin batter into each muffin cup, filling them about halfway. Add approximately 1 teaspoon of the cream cheese filling into the center of each cup, then cover with the remaining muffin batter.
9. Step 9: Sprinkle the crumb topping generously over each muffin.
10. Step 10: Bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin part (avoiding the filling) comes out clean.
11. Step 11: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

• For extra flavor, substitute half the vegetable oil with melted butter.
• Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note.
• Use frozen strawberries if fresh aren’t available—just thaw and drain excess moisture before folding in.
• To make smaller muffins, bake in a mini muffin tin and reduce baking time to 12-15 minutes.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat refrigerated muffins gently in the microwave for 15-20 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used. Make sure to thaw them completely and drain any excess liquid before folding them into the batter to prevent sogginess.

How do I know when the muffins are done baking?

The muffins are done when they turn golden brown and a toothpick inserted into the muffin portion (avoiding the cream cheese filling) comes out clean or with just a few crumbs attached.