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Strawberry Cream Cheese Muffins Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://tastygenius.com/strawberry-cream-cheese-muffins-recipe/