Strawberry Cream Cheese Muffins

Imagine starting your day with a tender, moist muffin bursting with juicy strawberries and oozing with a luscious cream cheese filling. These Strawberry Cream Cheese Muffins are not just a breakfast treat—they’re a delightful slice of cake masquerading as a morning staple. Perfect for any occasion, these versatile muffins can effortlessly transition from a casual breakfast to a sophisticated brunch or a satisfying afternoon snack.

The vibrant red strawberries paired with a golden streusel topping make them not only delectable but also visually stunning. And the best part? You can easily customize them by swapping out the berries, sprinkling in some cinnamon, or adding a hint of lemon zest for an extra zing. Ready to bake a batch of these irresistible muffins? Keep reading for the full recipe that will surely become a favorite!

Strawberry Cream Cheese Muffins Photo By: Insanely Good Recipes

Strawberry Cream Cheese Muffins

Recipe from Insanely Good Recipes

Servings: 16 servings

Prep time: 20 minutes

Cooking time: 25 minutes

Calories: 287 kcal

Ingredients

• Streusel Topping

• 1⁄2 cup all-purpose flour

• 1⁄4 cup brown sugar

• 1⁄4 cup cold unsalted butter, cubed

• Cream Cheese Filling

• 8 ounces cream cheese, softened

• 1⁄4 cup granulated sugar

• 1 large egg yolk

• 1 teaspoon vanilla extract

• Muffin Batter

• 2 cups fresh strawberries, chopped

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1⁄2 teaspoon salt

• 1⁄2 cup unsalted butter, softened

• 2⁄3 cup granulated sugar

• 2 large eggs

• 1⁄2 cup sour cream

• 1 teaspoon vanilla extract

Instructions

1. Chop the strawberries and arrange in a single layer on paper towels to dry. Set aside.

2. Make the streusel: In a medium bowl, combine the flour, brown sugar, and butter. Blend with a pastry cutter or rub between your fingers until coarse crumbs form. Cover and refrigerate.

3. Make the filling: Beat the cream cheese in a clean bowl until smooth. Scrape the bottom and sides and add the sugar. Beat until fluffy, then blend in the yolk and vanilla. Cover and refrigerate.

4. Preheat oven to 425°F (220°C) and line 16 muffin cups with liners.

5. Make the muffins: In a medium bowl, whisk the flour, baking powder, and salt. Set aside.

6. In a separate bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Turn the mixer to low and add the eggs one at a time, then mix in the vanilla.

7. Alternate adding the dry ingredients and sour cream, starting and ending with the flour. Before adding the last addition of flour, toss the strawberries until they’re evenly coated, then very gently fold them into the batter until no streaks of flour are visible.

8. Assemble and bake: Fill each muffin cup about halfway with batter. Add a tablespoonful of the cream cheese filling to each, then top with the remaining batter.

9. Alternatively, evenly divide the batter between the muffin liners, filling them almost all the way to the top. Transfer the cream cheese filling to a piping bag, insert it 1 inch into the batter, and squeeze about 1 tablespoonful into the center.

10. Sprinkle the streusel on top of the muffin batter, pressing it gently so it sticks.

11. Bake for 5 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake for an additional 15-18 minutes.

12. Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Notes

• Room temperature ingredients. Get everything out of the fridge about 30 minutes before you start for easy mixing.

• Use fresh strawberries. Use fresh, ripe strawberries for the best flavor and texture. If you have to use frozen, don’t thaw them – just mix them right into the batter.