There’s something special about biting into a muffin and getting that creamy, tangy surprise from the center. These Strawberry Cream Cheese Muffins bring that magic in every bite, combining tender crumb, sweet strawberries, and rich cream cheese swirls all topped with a buttery crumble that melts into golden perfection. They’ve become my personal go-to for those in-between days where you want something cozy but just a little indulgent.
People often search for this recipe because it feels bakery-worthy without the intimidation of complicated techniques. And when strawberry season hits its peak, it’s the perfect way to use up those vibrant berries.
These muffins also serve a hidden purpose thanks to the fresh strawberries, they sneak in antioxidants and natural sweetness, reducing the need for extra sugar. In fact, strawberries are among the top fruits high in vitamin C and fiber, making these muffins a wholesome pick for busy mornings or mid-day snacks.
Pair them with Homemade Strawberry Yogurt or a chilled glass of Iced Coffee for the ultimate brunch plate. They freeze beautifully, reheat like a dream, and satisfy both kids and adults. They’re just that kind of muffin.
If you try them, I’d love to hear what you pair them with or if you sneak one for dessert.
Why You’ll Want to Make This Again and Again!
These muffins have earned a permanent spot in my recipe rotation and here’s exactly why they might win you over too:
- Effortless Layers, Big Payoff: The cream cheese filling blends in so easily, I didn’t need any fancy tools or skills to make them look and taste amazing.
- Sweet Tooth Approved, Without the Sugar Crash: They’re sweet enough to satisfy a craving, but not so sugary that you feel weighed down after one (or two).
- That Crumbly Topping Hits Every Time: The buttery crumble adds that irresistible “bakery” feel, but takes just a minute to toss together.
- Perfect for Meal Prepping: I freeze a batch regularly pop one in the microwave and breakfast is done, even on the busiest mornings.
- A Sneaky Health Bonus: With fresh strawberries folded in, they offer antioxidants and natural sweetness that feel as good as they taste.
Strawberry Cream Cheese Muffins Recipe
Equipment
- Mixing bowls (small, medium, and large)
- Whisk
- Rubber Spatula
- Electric hand mixer or stand mixer
- Muffin Tin
- Muffin liners
- Measuring cups & spoons
- Oven
Ingredients
Crumbles:
- 60 grams 6 tablespoons all-purpose flour dip and sweep
- 60 grams ¼ cup and 1 tablespoon granulated sugar
- 42 grams 3 tablespoons unsalted butter melted*
Cream Cheese Filling:
- 170 grams 6 oz cream cheese
- 30 grams 2 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
Muffin Batter:
- 235 grams 1 and ⅔ cups all-purpose flour dip and sweep
- 2 and ½ teaspoons baking powder
- 2 large eggs room temperature
- 105 grams ½ cup granulated sugar
- 115 grams ½ cup unsalted butter melted*
- 120 grams ½ cup milk room temperature
- 1 teaspoon pure vanilla extract
- 180 grams 1 cup strawberries chopped into small pieces
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Make the crumble: Mix flour, sugar, and melted butter. Set aside.
- Prepare filling: Beat cream cheese, sugar, and vanilla until smooth.
- Mix dry ingredients: In a bowl, whisk flour and baking powder.
- Mix wet ingredients: In another bowl, beat eggs, sugar, melted butter, milk, and vanilla.
- Combine: Fold dry ingredients into wet. Gently stir in chopped strawberries.
- Layer: Fill muffin cups halfway with batter, add a spoonful of cream cheese filling, then top with more batter. Sprinkle crumble on top.
- Bake: 20–25 minutes or until a toothpick comes out clean. Cool before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 285kcal |
| Carbohydrates | 38g |
| Protein | 6g |
| Fat | 12g |
| Sugar | 18g |
| Sodium | 206mg |
Questions About Strawberry Cream Cheese Muffins?
1. Why is it important to bring eggs and milk to room temperature before mixing?
Ans: Room temperature ingredients mix more evenly, which helps create a smoother, fluffier muffin texture. Cold ingredients can cause the butter to solidify and lead to uneven batter.
2. What makes the crumble topping worth the extra step?
Ans: It’s more than just looks! That buttery, golden layer adds texture and contrast to the soft muffin base. It gives every bite a bakery-style finish with very little extra effort.
3. Can I use other fruits instead of strawberries in this recipe?
Ans: Absolutely. Blueberries, raspberries, or even diced peaches work beautifully. Just make sure to chop them small and adjust for moisture if the fruit is very juicy.
4. How can I keep the strawberries from sinking in the batter?
Ans: Toss the chopped strawberries lightly in flour before folding them in. This helps suspend them in the batter and keeps them from collecting at the bottom during baking.
5. What’s the best way to get a clean layer of cream cheese in the middle?
Ans: Scoop a tablespoon of batter into each muffin cup, smooth it slightly, then add the cream cheese mixture. Gently spread it with a spoon before adding the rest of the batter on top. No need for perfection it’ll still taste amazing!
6. How do I know when the muffins are done baking?
Ans: The tops should be lightly golden, and a toothpick inserted into the muffin (not the cream cheese) should come out with a few moist crumbs. Overbaking dries them out, so keep an eye in the last few minutes.
7. Can I make this recipe healthier without losing flavor?
Ans: You can reduce the sugar slightly or swap half of the all-purpose flour with whole wheat flour. Using low-fat cream cheese or Greek yogurt is another smart switch but keep a balance so you don’t lose that soft texture.
