Description
Deliciously moist and tender Strawberry Cream Cheese Muffins featuring a sweet cream cheese filling and a buttery crumb topping. Perfect for breakfast or a sweet snack, these muffins combine fresh strawberries with a creamy center for an irresistible treat.
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, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until smooth and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine wet ingredients: In another bowl, beat the 2 large eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until fully combined and smooth.
- Combine batter: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Avoid overmixing to keep muffins tender.
- Toss strawberries: Toss the diced fresh strawberries with 1 tablespoon of flour to prevent them from sinking and gently fold them into the batter.
- Prepare crumb topping: In a small bowl, mix together 1/3 cup flour, 3 tablespoons granulated sugar, and melted butter until crumbly.
- Assemble muffins: Spoon the batter into each muffin cup, filling halfway. Add a spoonful of cream cheese filling to the center, then cover with remaining batter. Sprinkle crumb topping evenly over each muffin.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes or until golden brown and a toothpick inserted into the muffin (avoiding filling) comes out clean.
- Cool: Let muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure cream cheese is softened to make mixing easier and create a smooth filling.
- Tossing strawberries in flour helps prevent them from sinking to the bottom of the muffins.
- Do not overmix the batter to keep muffins light and fluffy.
- The cream cheese filling adds a rich, moist center that complements the fresh strawberries.
- You can substitute fresh strawberries with frozen ones; just ensure they are thawed and drained to prevent excess moisture.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.
