Strawberry Cream Cheese Muffins
These Strawberry Cream Cheese Muffins are soft, tender, and bursting with fresh strawberry flavor, featuring a creamy sweet center and a cinnamon-scented crumb on top. Perfect for breakfast or a snack.
Ingredients
For the Base
- 1 cup all-purpose flour
- 1 cup whole wheat flour For lighter texture, replace up to 1 cup with additional all-purpose flour.
- 1/2 cup sugar Reduce by 1-2 tablespoons if you prefer less sweet muffins.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted Can use vegetable oil for a dairy-free swap.
- 1/2 cup milk Any dairy or unsweetened plant milk works.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped Fresh gives the best texture; avoid excess moisture.
For the Cream Cheese Filling
- 4 ounces cream cheese, softened Use full-fat for best texture.
- 1/4 cup sugar
For the Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar Can use coconut sugar for a similar flavor.
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, whisk melted butter, milk, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped strawberries.
- In a small bowl, mix the softened cream cheese with sugar until smooth.
- Fill each muffin cup halfway with batter, add a dollop of cream cheese filling in the center, then top with remaining batter.
- In a small bowl, mix the crumb topping ingredients until crumbly. Sprinkle over each muffin.
Baking
- Bake in the preheated oven for 20–25 minutes until a toothpick comes out clean or with a few moist crumbs.
- Let muffins cool in the tin for 5–10 minutes before transferring to a wire rack.
Notes
Serve warm with butter or powdered sugar. Muffins can be refrigerated for up to 4 days or frozen. For variations, consider adding lemon zest, mixed berries, or chocolate chips.