Strawberry Cream Cheese Muffins

There is something about biting into a soft strawberry muffin and finding a creamy cheesecake center that makes any morning feel special This Strawberry Cream Cheese Muffin recipe became my weekday treat when my kids begged for a bakery indulgence but I wanted something homemade and packed with real strawberries Every bite is a burst of flavor with a buttery crumb topping taking it truly over the top

Last time I made these muffins for a picnic they disappeared before I even set out the rest of the food Now they are a must for our weekend family brunch spread and everyone swears the cheesecake center is the best part

Ingredients

• Cream cheese softened: provides the creamy rich filling For the best result use full fat block style cream cheese and let it come to room temperature
• Granulated sugar: sweetens both the filling and muffin batter Look for fine pure cane sugar for best texture
• Egg yolk: gives the cream cheese center a silky texture Use a farm fresh egg for richer flavor
• Vanilla extract: adds warmth and depth in both the filling and the batter Real vanilla is worth it here for the aroma
• Allpurpose flour: gives structure to both the muffins and topping Use unbleached flour for a tender crumb
• Baking powder: ensures the muffins rise high and stay fluffy Check the date and use fresh powder for proper lift
• Baking soda: complements the acidic dairy for a soft muffin If your box is old replace it for the best results
• Salt: brings all the flavors forward A small pinch makes a big difference so use fine sea salt
• Large eggs: add moisture and structure Crack them into a bowl first to check for shells
• Milk: adds moisture and makes muffins tender Whole milk gives the richest taste but any milk works in a pinch
• Vegetable oil: keeps muffins soft and moist Choose an oil with a neutral flavor like sunflower or canola
• Fresh strawberries diced: give real fruit bursts Frozen berries work too just thaw and drain fully for the best texture
• Flour for tossing strawberries: prevents them from sinking and keeps the crumb light
• Unsalted butter melted: creates a crisp crumb topping Use sweet cream butter for best flavor

Instructions

Preheat and Prep:

Preheat your oven to 375 degrees Fahrenheit Place paper liners in a 12cup muffin tin or grease each cup lightly with oil or butter Get all ingredients ready before you start to keep things moving smoothly

Make Cream Cheese Filling:

In a small bowl combine softened cream cheese granulated sugar egg yolk and vanilla extract Mix with a fork or small spatula until you have a smooth sweet filling Set this aside It can be a bit soft that is normal

Mix Dry Ingredients:

In a large bowl whisk together allpurpose flour granulated sugar baking powder baking soda and salt Spend a minute here to ensure everything is combined This makes sure your muffins rise evenly and have no salty spots

Prepare Wet Ingredients:

In a separate medium bowl beat the large eggs milk vegetable oil and vanilla extract until the mixture is glossy and smooth This step distributes the eggs and oil completely for a uniform tender crumb

Combine Wet and Dry:

Pour wet ingredients into the dry mixture Stir with a spatula just until no flour streaks remain The batter should look thick and a little lumpy Do not overmix or muffins can turn out tough

Prepare Strawberries:

In a small bowl gently toss diced fresh or thoroughly drained thawed strawberries with a tablespoon of flour This simple step keeps them suspended in the batter rather than sinking to the bottom

Fold in Strawberries:

Using a gentle hand fold floured strawberries into the batter Moving slowly ensures the fruit stays whole and the batter stays tender

Mix the Crumb Topping:

For the topping stir flour and granulated sugar together in a bowl Drizzle in melted unsalted butter and mix with a fork until you have pea sized moist crumbs These will crisp up in the oven and add a delicious finish

Assemble Muffins:

Fill each muffin cup halfway with batter Add about a teaspoon of cream cheese filling into the center of each cup Cover with more batter so the filling is hidden completely

Top and Bake:

Sprinkle a generous layer of crumb topping over each muffin Bake in the center of your preheated oven for eighteen to twenty two minutes The muffins are done when the tops are golden and a toothpick comes out clean when testing the edge of the muffin Do not pierce the center or you will hit the creamy filling

Cool and Serve:

Let muffins cool in the tin for five minutes before moving them to a wire rack to cool completely This keeps them from becoming soggy on the bottom and sets the crumb topping

Save

Strawberries are hands down my favorite part of these muffins I love the bright red specks throughout the crumb and nothing beats that fresh berry smell while baking Once my daughter tried to sneak extra filling into one hers was gooey and perfect Something about baking these together turns an ordinary Saturday morning into a memory

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to two days For longer freshness keep them in the fridge covered They can be frozen individually and reheated for grab and go breakfasts The crumb topping stays crisp best on the first day but a quick toast in the oven will revive leftover muffins beautifully

Ingredient Substitutions

Out of fresh berries You can use frozen strawberries just be sure to thaw and drain them very well before use Greek yogurt can replace cream cheese for a tangy lower fat filling Try coconut oil for a dairyfree version and almond extract if you want an extra bakery twist

Serving Suggestions

These muffins are wonderful just as they are but taste even better with a dusting of powdered sugar Serve them slightly warm with a mug of coffee or cold milk They look gorgeous on a brunch platter alongside other fresh fruit and mini quiches My family loves snacking on them in the afternoon or adding them to picnic baskets

Cultural and Seasonal Insights

Muffins like these are inspired by the classic American bakery style that mixes cheesecake or fruit fillings into breakfast breads Adding a streusel crumb topping is a Midwest favorite for richness and textural contrast They bake up especially well in late spring and summer when strawberries are at their peak sweetness

Save

With these strawberry cream cheese muffins, every bite brings you a pop of fresh berry and a creamy center for a sweet start to your morning Try them with coffee for an extra special treat

Recipe FAQ

→ How do I keep the strawberries from sinking?

Toss diced strawberries in flour before folding them into the batter. This helps suspend them evenly throughout the muffins.

→ Can I use frozen strawberries?

Yes, but thaw and drain them well to remove excess moisture, then toss with flour before adding to the batter.

→ What kind of cream cheese works best?

Use full-fat, softened block cream cheese for the richest, creamiest center. Avoid whipped or spreadable types.

→ Is the crumb topping necessary?

The crumb topping adds texture and flavor, but you can skip it for a simpler muffin if preferred.

→ How can I store these muffins?

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

→ Are these muffins suitable for vegetarians?

Yes, these muffins are vegetarian, as they do not contain meat or gelatin-based ingredients.