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Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins

Fluffy strawberry muffins filled with a creamy cheesecake center and topped with a buttery crumb. Perfectly moist and bakery-style for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 people
Calories 280 kcal

Equipment

  • 1 12-cup muffin tin
  • 3 Mixing bowls
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 spatula
  • 1 wire cooling rack

Ingredients
  

  • 4 ounces cream cheese softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 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
  • 1/3 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter melted

Instructions
 

  • Preheat oven to 375°F and prepare a 12-cup muffin tin with paper liners or grease lightly.
  • In a small bowl, combine cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla until smooth. Set aside.
  • Whisk together 2 cups flour, 2/3 cup sugar, baking powder, baking soda, and salt in a large bowl.
  • In a separate bowl, beat eggs, milk, vegetable oil, and 1 teaspoon vanilla until well blended.
  • Add wet ingredients to dry ingredients and stir gently until just combined; do not over-mix.
  • Toss diced strawberries with 1 tablespoon flour to coat, then fold into the batter.
  • Mix crumb topping by combining flour and sugar, then stirring in melted butter until crumbly.
  • Fill muffin cups halfway with batter, add about 1 teaspoon of cream cheese filling to center, then cover with remaining batter.
  • Generously sprinkle crumb topping over each muffin.
  • Bake for 18 to 22 minutes until golden brown and a toothpick inserted into the muffin part (not the filling) comes out clean.
  • Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use fresh strawberries for best flavor and texture.
  • Store muffins in an airtight container for up to 3 days.
  • Freeze baked muffins for up to 1 month.