Strawberry Cream Cheese Muffins Recipe

Introduction

These Strawberry Cream Cheese Muffins combine sweet, juicy strawberries with a rich, creamy center and an optional crumbly streusel topping. Perfect for breakfast or a delightful snack, they offer a balance of flavors and textures that will keep you coming back for more.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and diced
• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar (for cream cheese filling)
• 1 large egg yolk
• 1/2 teaspoon vanilla extract (for cream cheese filling)
• 1/2 cup all-purpose flour (for streusel topping)
• 1/4 cup granulated sugar (for streusel topping)
• 1/4 cup packed brown sugar
• 1/4 cup (1/2 stick) unsalted butter, cold and cubed (for streusel topping)
• 1/4 teaspoon ground cinnamon

Instructions

1. Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese and 1/4 cup granulated sugar. Beat with an electric mixer until smooth and creamy, about 2-3 minutes. Add the egg yolk and 1/2 teaspoon vanilla extract, and beat again until fully combined. Set aside or refrigerate.
2. Make the Streusel Topping (Optional): In another medium bowl, mix 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and ground cinnamon. Add the cold, cubed butter and cut it in with a pastry blender or fingertips until the mixture looks like coarse crumbs. Set aside or refrigerate.
3. Prepare the Muffin Batter: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
4. In a large bowl, whisk together 2 1/2 cups flour, 1 cup sugar, baking powder, baking soda, and salt.
5. Cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
6. In a separate bowl, whisk together the buttermilk, eggs, and 1 teaspoon vanilla extract.
7. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are okay—avoid overmixing.
8. Carefully fold in the diced strawberries.
9. Assemble and Bake: Fill each muffin cup halfway with the batter.
10. Spoon about 1 tablespoon of cream cheese filling into the center of each cup.
11. Top with the remaining muffin batter, filling each cup nearly to the top.
12. If using, sprinkle the streusel topping evenly over each muffin.
13. Bake for 18-20 minutes or until a skewer inserted in the center comes out clean. Muffins should be golden, and streusel browned.
14. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use frozen strawberries if fresh are not in season, but thaw and drain them well to avoid excess moisture.
• Try mixing in a handful of chopped nuts to the streusel topping for added crunch.
• For a lighter option, swap half the butter for Greek yogurt in the batter.
• Make mini muffins by adjusting the bake time to about 12-15 minutes for perfect bite-sized treats.

Storage

Store cooled 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. To reheat, warm muffins in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using.

How do I prevent the cream cheese filling from leaking during baking?

Make sure the cream cheese filling is well chilled before spooning it into the muffins. This helps it hold shape while baking. Avoid overfilling the muffins with filling as well.

Strawberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

Delight in these Strawberry Cream Cheese Muffins that feature a moist, tender crumb bursting with fresh strawberry pieces and a creamy, tangy cream cheese center. Topped with a sweet cinnamon streusel, these muffins offer a perfect balance of fruity sweetness and rich textures, ideal for breakfast or a delicious snack.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 38-40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Muffin Batter

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and diced

Cream Cheese Filling

• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

Streusel Topping (Optional)

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup (1/2 stick) unsalted butter, cold and cubed
• 1/4 teaspoon ground cinnamon

Instructions

1. Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Add the egg yolk and 1/2 teaspoon vanilla extract, then beat again until fully combined. Set aside or refrigerate.
2. Make the Streusel Topping (Optional): In another medium bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and cinnamon. Add cold cubed butter and cut it into the dry ingredients using a pastry blender or fingertips until the mixture resembles coarse crumbs. Set aside or refrigerate.
3. Prepare the Muffin Batter: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with liners or grease well.
4. Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt.
5. Cut in Butter: Add the cold cubed butter to the dry mixture and cut it in until the texture resembles coarse crumbs.
6. Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, and 1 teaspoon vanilla extract.
7. Combine Batter: Pour the wet ingredients into the dry and gently stir until just combined; lumps are fine to avoid overmixing.
8. Fold in Strawberries: Carefully fold the diced strawberries into the batter.
9. Assemble Muffins: Fill each muffin cup halfway with batter.
10. Add Cream Cheese Filling: Spoon about 1 tablespoon of the cream cheese mixture into the center of each muffin cup.
11. Top with Batter: Cover the cream cheese with remaining batter, filling almost to the top.
12. Add Streusel: If using, sprinkle the streusel topping evenly over each muffin.
13. Bake: Bake for 18-20 minutes until muffins are golden and a skewer inserted comes out clean; streusel should be browned.
14. Cool: Let muffins cool in the tin briefly before transferring to a wire rack to cool completely.

Notes

• Ensure butter and cream cheese are cold for the best texture in the streusel and filling.
• Do not overmix the batter to keep the muffins tender.
• Fresh strawberries add moisture; pat them dry if overly juicy to avoid soggy muffins.
• Streusel topping is optional but adds a nice crunch and sweetness.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: strawberry muffins, cream cheese muffins, streusel topping, breakfast muffins, fruit muffins, easy muffins recipe