Description
These Strawberry Cream Cheese Muffins are a delightful treat combining soft, moist muffins bursting with fresh strawberries and a luscious cream cheese filling, topped with a buttery crumb topping. Perfect for breakfast, brunch, or a sweet snack, they bake to a golden perfection with a tender crumb and a rich, creamy center.
Ingredients
Scale
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 diced fresh strawberries
- 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 and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Make cream cheese filling: In a small bowl, combine the softened cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until smooth and set aside.
- Combine dry ingredients for batter: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, beat together 2 large eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until fully combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry mixture. Stir gently just until the ingredients are combined to avoid overmixing, which can make muffins tough.
- Prepare strawberries: Toss the diced fresh strawberries in 1 tablespoon of flour to coat them. This helps prevent the strawberries from sinking to the bottom of the muffins. Gently fold the strawberries into the batter.
- Make crumb topping: In a small bowl, mix together 1/3 cup flour, 3 tablespoons granulated sugar, and the melted butter until crumbly.
- Assemble muffins: Spoon batter halfway into each muffin cup. Add a dollop of the cream cheese mixture into the center of each, then cover with the remaining batter. Sprinkle the crumb topping evenly over each muffin.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until they are golden brown and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Cool: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely before serving to avoid breaking.
Notes
- Use fresh strawberries for the best flavor and texture; frozen strawberries may release too much moisture.
- Do not overmix the batter once wet and dry ingredients are combined to keep muffins light and tender.
- The crumb topping adds a lovely texture contrast but can be omitted if desired.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat muffins briefly in the microwave or oven for a warm treat.
