Strawberry Cream Cheese Muffins Recipe

Introduction

These Strawberry Cream Cheese Muffins combine tender, buttery crumb with sweet, tangy cream cheese filling and fresh strawberries for a delightful treat. The optional cinnamon streusel topping adds a perfect crunch, making these muffins a fantastic choice for breakfast or a snack.

Ingredients

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

Instructions

1. Step 1: Prepare the cream cheese filling by combining the softened cream cheese and 1/4 cup granulated sugar in a medium bowl. Beat with 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 well combined. Set aside or refrigerate.
2. Step 2: Make the streusel topping (optional) by mixing the 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and ground cinnamon in a bowl. Add the cold cubed butter and cut it into the dry ingredients using a pastry blender or fingertips until the mixture looks like coarse crumbs. Set aside or refrigerate.
3. Step 3: Preheat your oven to 400°F (200°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it well.
4. Step 4: In a large bowl, whisk together the 2 1/2 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt.
5. Step 5: Cut the cold cubed butter into the dry mixture using a pastry blender or your fingertips until it forms coarse crumbs.
6. Step 6: In a separate bowl, whisk together the buttermilk, eggs, and 1 teaspoon vanilla extract.
7. Step 7: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are fine—avoid overmixing.
8. Step 8: Carefully fold in the diced strawberries.
9. Step 9: Fill each muffin cup halfway with the batter.
10. Step 10: Spoon about 1 tablespoon of the cream cheese filling into the center of each muffin cup.
11. Step 11: Top each muffin with the remaining batter, filling cups almost to the top.
12. Step 12: If using, sprinkle the streusel topping evenly over the muffins.
13. Step 13: Bake for 18-20 minutes until a wooden skewer inserted in the center comes out clean and the tops are golden brown.
14. Step 14: Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use frozen strawberries if fresh aren’t available, but thaw and drain them well to avoid excess moisture in the batter.
• For a tangier cream cheese filling, add a teaspoon of lemon zest.
• The streusel topping is optional but adds a lovely crunch and flavor contrast.
• Make sure the butter is cold for a tender crumb and proper streusel texture.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat gently in the microwave for about 15 seconds to enjoy them warm. They can also be frozen for up to 3 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with 1 tablespoon of lemon juice or white vinegar added to 1 cup of milk. Let it sit for 5 minutes to curdle before using.

How do I prevent the strawberries from sinking to the bottom?

Gently toss the diced strawberries in a small amount of flour before folding them into the batter. This helps distribute them evenly and prevents sinking.

Strawberry Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

These Strawberry Cream Cheese Muffins are a delightful treat featuring a tender muffin base studded with fresh strawberries and a luscious cream cheese filling. Topped with an optional cinnamon-spiced streusel, these muffins combine sweet, creamy, and fruity flavors perfect for breakfast or brunch.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• 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, 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, then beat again until well combined. Set aside or refrigerate.
2. Make the Streusel Topping (Optional): In another medium bowl, mix 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 teaspoon ground cinnamon. Add the cold, cubed butter and cut into the dry ingredients using a pastry blender or fingertips until coarse crumbs form. Set aside or refrigerate.
3. Prepare the Muffin Batter: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
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 ingredients and cut in with a pastry blender or fingertips until mixture resembles coarse crumbs.
6. Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, and vanilla extract.
7. Mix Batter: Pour wet ingredients into dry ingredients and stir gently until just combined; lumps are okay to keep muffins tender.
8. Fold in Strawberries: Gently fold in diced fresh strawberries ensuring even distribution without breaking them down.
9. Assemble Muffins: Fill each muffin cup halfway with batter.
10. Add Cream Cheese Filling: Spoon about 1 tablespoon of cream cheese filling into the center of each muffin cup on top of the batter.
11. Top with Remaining Batter: Cover the cream cheese filling with more muffin batter, filling nearly to the top.
12. Add Streusel Topping: If using, sprinkle the streusel evenly over each muffin.
13. Bake: Bake for 18-20 minutes until a wooden skewer inserted into the center comes out clean, and tops and streusel are golden brown.
14. Cool: Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

• Ensure the butter for batter and streusel is cold to achieve a tender crumb and crumbly topping.
• Do not overmix the muffin batter to keep muffins light and fluffy.
• Fresh strawberries add juiciness; frozen can be used but may increase batter moisture.
• The cream cheese filling adds a rich surprise center enhancing flavor and texture.
• Streusel topping is optional but adds wonderful cinnamon-sweet crunch.
• Use paper liners for easy cleanup and neat presentation.
• Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat muffins briefly before serving for best flavor.

Keywords: Strawberry muffins, cream cheese muffins, streusel topping, breakfast muffins, easy muffin recipe, fresh fruit muffins