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Strawberry Cream Cheese Muffins Recipe

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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.

Ingredients

Scale

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

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