Description
Delicious Strawberry Cream Cheese Muffins featuring a moist batter filled with fresh diced strawberries and a creamy sweetened cream cheese center, topped with a buttery crumb topping. Perfect for breakfast or a sweet snack, these muffins combine soft textures with fruity bursts in every bite.
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
- Preheat the oven. Set your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Prepare the cream cheese filling. In a small bowl, mix softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy.
- Mix the dry ingredients. In a larger mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt, ensuring even distribution of the leavening agents and seasonings.
- Combine the wet ingredients. In another bowl, beat together the eggs, milk, vegetable oil, and vanilla extract until fully blended.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients and gently stir just until combined; avoid overmixing to keep the muffins tender.
- Coat and fold in strawberries. Toss the diced strawberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter for even distribution.
- Prepare the crumb topping. In a small bowl, mix flour, granulated sugar, and melted butter until crumbly to create the topping.
- Assemble the muffins. Spoon batter into each muffin cup halfway, add a dollop of cream cheese filling into the center, then cover with remaining batter. Sprinkle the crumb topping evenly over each muffin.
- Bake the muffins. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffins turn golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool the muffins. Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely and set.
Notes
- Coating the strawberries in flour helps prevent them from sinking to the bottom of the muffins during baking.
- Be careful not to overmix the batter to keep the muffins light and tender.
- You can substitute vegetable oil with melted coconut oil or butter for a different flavor profile.
- Ensure cream cheese is softened to room temperature for easier blending.
- Use fresh strawberries for best results; frozen strawberries can add excess moisture and change texture.
- Check muffins around 18 minutes to avoid overbaking as ovens may vary.
