Description
Delight in these moist and flavorful Strawberry Cream Cheese Muffins, featuring a luscious cream cheese filling and a crumbly sugar topping. Perfect for breakfast or a sweet snack, these muffins combine fresh strawberries with a tender crumb and a hint of vanilla.
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: 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.
- Prepare Cream Cheese Filling: In a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix well until the mixture is smooth and creamy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of ingredients.
- Combine Wet Ingredients: In another bowl, beat together the eggs, milk, vegetable oil, and vanilla extract until they are thoroughly combined and smooth.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
- Prepare Strawberries: Toss the diced fresh strawberries in 1 tablespoon of flour to coat them lightly; this helps prevent them from sinking to the bottom of the muffins. Gently fold the coated strawberries into the batter.
- Make the Crumb Topping: In a small bowl, mix the flour, granulated sugar, and melted butter until the mixture forms crumbs.
- Assemble Muffins: Spoon batter into each muffin cup to fill about halfway. Add a dollop of the prepared cream cheese filling on top of the batter in each cup, then cover with the remaining muffin batter. Sprinkle the crumb topping evenly over the muffins.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, use fresh, ripe strawberries to enhance the muffin’s flavor and texture.
- Do not overmix the batter to keep the muffins light and fluffy.
- You can substitute vegetable oil with melted butter for a richer flavor.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Let the muffins cool completely before freezing to maintain texture.
