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Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins are soft muffins filled with creamy cheesecake and fresh strawberries.
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Prep Time 20 minutes
Course Breakfast, Dessert
Cuisine American

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

Serve warm or at room temperature. These muffins pair beautifully with tea or coffee and are perfect for brunch spreads.