Strawberry Cream Cheese Muffins Recipe
These Strawberry Cream Cheese Muffins are soft, fruity, and topped with a buttery crumble. With real strawberries and a creamy center, they make the perfect sweet treat for breakfast or anytime.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 285 kcal
Mixing bowls (small, medium, and large)
Whisk
Rubber Spatula
Electric hand mixer or stand mixer
Muffin Tin
Muffin liners
Measuring cups & spoons
Oven
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
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.