Strawberry Cream Cheese Muffins
These Easy Strawberry Cream Cheese Muffins are a delightful breakfast treat! Soft, fluffy muffins are bursting with fresh strawberries and hide a luscious, creamy cheesecake filling inside. Topped with a buttery crumb topping, they're perfect for brunch, breakfast, or any sweet craving. For another delicious muffin recipe, try our Best Blueberry Muffins Ever.
Servings: 12 muffins
Calories: 200kcal
Equipment
- Muffin Tin Standard 12-cup tin.
- Mixing Bowls For wet and dry ingredients.
- Muffin Liners Optional but recommended.
Ingredients
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 large egg yolk
- 0.5 tsp vanilla extract
- 2 cups all-purpose flour
- 0.66 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 2 large eggs
- 0.5 cup milk
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 1.25 cups diced fresh strawberries
- 1 tbsp all-purpose flour (for tossing strawberries)
- 0.33 cup all-purpose flour (for crumb topping)
- 3 tbsp granulated sugar (for crumb topping)
- 3 tbsp unsalted butter, melted (for crumb topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease.
- In a small bowl, mix together softened cream cheese, 2 tbsp sugar, egg yolk, and ½ tsp vanilla until smooth. Set aside.
- In a large bowl, whisk together flour, ⅔ cup sugar, baking powder, baking soda, and salt.
- In another bowl, combine eggs, milk, oil, and 1 tsp vanilla. Stir until blended.
- Pour wet ingredients into dry and stir until just combined. Do not overmix.
- Toss diced strawberries with 1 tbsp flour. Gently fold into batter.
- In a small bowl, mix ⅓ cup flour, 3 tbsp sugar, and melted butter until crumbly.
- Fill muffin cups halfway with batter. Add 1 tsp cream cheese filling to center. Top with remaining batter. Sprinkle with crumb topping.
- Bake for 18-22 minutes, until golden and a toothpick comes out clean from the muffin part. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Pro Tips: Use softened cream cheese for a smooth, lump-free filling. Toss strawberries with flour to prevent them from sinking to the bottom. Do not overmix the batter – mix just until combined for fluffy muffins. Fill muffin cups only ¾ full to allow room for rising. The cream cheese filling is a surprise in the center – don't skip it!