Description
These Strawberry Cream Cheese Muffins are a delightful treat combining fluffy, tender muffins loaded with fresh diced strawberries and a creamy, luscious cream cheese filling. Topped with an optional buttery cinnamon streusel, these muffins offer a perfect balance of sweetness, texture, and flavor. Ideal for breakfast, brunch, or a sweet snack, they are baked to golden perfection with a moist crumb and a deliciously creamy center.
Ingredients
Scale
Muffin Batter
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and diced
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Streusel Topping (Optional)
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese and 1/4 cup granulated sugar. Beat with an electric mixer until smooth and creamy, about 2-3 minutes. Add the egg yolk and 1/2 teaspoon vanilla extract. Beat again until well combined and smooth. Set aside or refrigerate.
- Make the Streusel Topping (Optional): In a separate medium bowl, mix the 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 teaspoon ground cinnamon. Add the cold, cubed butter and cut into the dry ingredients with a pastry blender or fingertips until the mixture resembles coarse crumbs. Set aside or refrigerate.
- Prepare the Muffin Batter: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients: In a large bowl, whisk together the 2 1/2 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt.
- Cut in Cold Butter: Using a pastry blender or fingertips, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry and stir gently until just combined; a few lumps are fine. Avoid overmixing.
- Fold in Strawberries: Carefully fold in the diced fresh strawberries to the batter.
- Assemble Muffins: Fill each muffin cup halfway with batter.
- Add Cream Cheese Filling: Spoon about 1 tablespoon of cream cheese filling into the center of each muffin cup over the batter.
- Top with Batter: Cover the cream cheese filling with the remaining batter, filling each muffin cup almost to the top.
- Add Streusel Topping: If using, sprinkle the streusel topping evenly over the muffin cups.
- Bake: Bake for 18-20 minutes or until a wooden skewer inserted in the center comes out clean and the tops are golden brown with nicely browned streusel if used.
- Cool: Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use cold butter for the muffin batter and streusel to achieve a crumbly texture.
- Do not overmix the batter to keep muffins tender.
- Fresh strawberries provide the best flavor and texture; drain any excess juice if very ripe.
- The cream cheese filling adds a rich, moist center — refrigerate it if preparing ahead.
- The streusel topping is optional but adds a pleasant crunch and cinnamon flavor.
- Make sure muffins cool before storing to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
