Strawberry Cream Cheese Muffins are soft, fluffy bakery-style muffins filled with a creamy cheesecake center and juicy fresh strawberries. These Strawberry Cream Cheese Muffins are perfect for breakfast, brunch, or a sweet afternoon treat.
Why You’ll Love This Recipe
These Strawberry Cream Cheese Muffins are moist, tender, and bursting with fresh strawberry flavor. The creamy center adds a rich surprise, while the crumb topping gives the perfect bakery-style finish. They’re easy to make and loved by both kids and adults.
Strawberry Cream Cheese Muffins
Ingredients
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 fresh strawberries diced
- 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 oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a small bowl, mix cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, oil, and vanilla until combined.
- Add wet ingredients to dry ingredients and stir gently until just combined.
- Toss diced strawberries with 1 tablespoon flour, then gently fold into the batter.
- In a small bowl, mix flour and sugar for the crumb topping, then stir in melted butter until crumbly.
- Fill muffin cups halfway with batter. Add about 1 teaspoon of cream cheese filling to the center of each. Cover with remaining batter.
- Sprinkle crumb topping evenly over each muffin.
- Bake Strawberry Cream Cheese Muffins for 18–22 minutes until golden and set.
- Cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Ingredients
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 fresh strawberries, diced
- 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 oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a small bowl, mix cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, oil, and vanilla until combined.
- Add wet ingredients to dry ingredients and stir gently until just combined.
- Toss diced strawberries with 1 tablespoon flour, then gently fold into the batter.
- In a small bowl, mix flour and sugar for the crumb topping, then stir in melted butter until crumbly.
- Fill muffin cups halfway with batter. Add about 1 teaspoon of cream cheese filling to the center of each. Cover with remaining batter.
- Sprinkle crumb topping evenly over each muffin.
- Bake Strawberry Cream Cheese Muffins for 18–22 minutes until golden and set.
- Cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
Tips & Tricks
- Use room-temperature cream cheese for the smoothest filling.
- Tossing strawberries in flour prevents sinking.
- Do not overmix the batter to keep muffins light and fluffy.
- Frozen strawberries can be used, but do not thaw first.
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Halal-friendly, vegetarian
Notes
Serve warm or at room temperature. These muffins pair beautifully with tea or coffee and are perfect for brunch spreads.
Nutrition (Approximate Per Muffin)
- Calories: 310
- Protein: 6g
- Carbohydrates: 38g
- Fat: 15g
FAQ
Can I make Strawberry Cream Cheese Muffins ahead of time?
Yes, they can be baked a day in advance and stored properly.
Can I freeze these muffins?
Yes, freeze fully cooled muffins for up to 2 months.
Can I skip the crumb topping?
Absolutely, the muffins are delicious without it.
Can I use other berries?
Blueberries or raspberries work well as substitutes.
Why is my cream cheese filling sinking?
Be sure the batter is thick enough and the filling is centered.
Storage
Store muffins in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving.
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Conclusion
These Strawberry Cream Cheese Muffins are soft, creamy, and filled with fresh fruit flavor. Easy to make and bakery-worthy, they’re a must-try recipe you’ll want to bake again and again.