Strawberry Cream Cheese Muffins (Recipe for Printing)
Bite into tender muffins bursting with fresh strawberries and creamy cheese, topped with a golden crumb. Ideal for spring or brunch menus. Save & click.
# What You Need:
→ For the Cream Cheese Filling
01 -
4 ounces full-fat cream cheese, softened
02 -
2 tablespoons granulated sugar
03 -
1 large egg yolk
04 -
1/2 teaspoon pure vanilla extract
→ For the Muffin Batter
05 -
2 cups all-purpose flour, unbleached
06 -
1/2 cup granulated sugar
07 -
2 teaspoons baking powder
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon fine sea salt
10 -
2 large eggs
11 -
3/4 cup whole milk
12 -
1/3 cup vegetable oil (such as sunflower or canola)
13 -
1 teaspoon pure vanilla extract
→ For the Strawberries
14 -
1 cup fresh strawberries, diced (or thawed, well-drained frozen strawberries)
15 -
1 tablespoon all-purpose flour, for tossing strawberries
→ For the Crumb Topping
16 -
1/2 cup all-purpose flour
17 -
3 tablespoons granulated sugar
18 -
3 tablespoons unsalted butter, melted
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 -
In a small bowl, combine softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Stir with a fork or spatula until smooth, then set aside.
03 -
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
04 -
In a separate bowl, whisk together eggs, whole milk, vegetable oil, and vanilla extract until glossy and homogenous.
05 -
Add the wet ingredients to the dry mixture and stir gently until just combined; avoid overmixing for a tender crumb.
06 -
In a small bowl, toss diced strawberries with flour to coat evenly.
07 -
Carefully fold the floured strawberries into the muffin batter using a spatula.
08 -
In a bowl, combine flour and granulated sugar. Drizzle melted butter over the mixture and use a fork to stir until small moist clumps form.
09 -
Spoon half of the batter into prepared muffin cups. Add a heaping teaspoon of cream cheese filling to each, then cover with remaining batter. Sprinkle each muffin generously with crumb topping.
10 -
Bake in the preheated oven for 22-25 minutes until the tops are golden and a toothpick inserted into the center comes out clean or with moist crumbs.
11 -
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve slightly warm for the best flavor and texture.
# Extra Tips:
01 -
Tossing strawberries with flour helps suspend fruit throughout the muffin for even distribution.
02 -
Full-fat block cream cheese gives the creamiest filling; avoid whipped or spreadable varieties.
03 -
To maintain the crumb topping's crisp texture, enjoy muffins on the day of baking or reheat briefly in the oven.
04 -
Store cooled muffins in an airtight container at room temperature for two days, refrigerate for longer freshness, or freeze individually for easy breakfasts.