Description
Strawberry Cream Cheese Muffins are a delightful treat combining fluffy muffins filled with a rich cream cheese center and juicy fresh strawberries, topped with a subtle sweet crumb. These muffins are perfect for breakfast or a sweet snack, featuring a tender crumb and balanced sweetness with a luscious cream cheese surprise inside.
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 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, granulated sugar, egg yolk, and vanilla extract. Mix until smooth and set aside to use as the creamy center of the muffins.
- 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 leavening agents and seasoning.
- Mix Wet Ingredients: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined, creating a smooth liquid mixture for the batter.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture. Stir gently with a spatula or spoon until just combined; do not overmix to keep the muffins tender.
- Incorporate Strawberries: Toss the diced fresh strawberries in 1 tablespoon of flour to coat, which helps prevent them from sinking in the batter. Gently fold the coated strawberries into the muffin batter.
- Prepare Crumb Topping: In a small bowl, combine the flour, granulated sugar, and melted butter until crumbly. This topping adds a buttery, crunchy texture to the muffins.
- Assemble Muffins: Spoon the batter evenly into each muffin cup, filling them halfway. Add a spoonful of the cream cheese filling on top of the batter, then cover with the remaining muffin batter. Finally, sprinkle the crumb topping generously over each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted in the muffin (outside the cream cheese area) comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps the muffins set properly.
Notes
- Do not overmix the batter to maintain light and fluffy muffins.
- Tossing strawberries in flour prevents them from sinking and bleeding their color into the batter.
- Use fresh strawberries for the best flavor and texture; frozen strawberries may add excess moisture.
- The cream cheese filling adds richness and moisture—ensure it is softened for easy blending.
- Check doneness with a toothpick inserted into the muffin but avoid the cream cheese center to get an accurate result.
- Muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
