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Freshly baked strawberry cream cheese muffins with strawberries.

Strawberry Cream Cheese Muffins

Cozy, fruity bites of muffins with a sweet strawberry and tangy cream cheese surprise in the middle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1.5 cups all-purpose flour
  • 0.5 cups sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, melted Use unsalted butter to control salt.
  • 0.5 cups milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, chopped Use fresh strawberries for best flavor.
Cream Cheese Filling
  • 4 oz cream cheese, softened Room-temp cream cheese mixes smoother.
Crumble Topping
  • 0.5 cup brown sugar
  • 0.33 cups flour
  • 0.25 cups butter, softened
  • 1 teaspoon cinnamon Add a pinch of nutmeg for extra warmth.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the melted butter, milk, egg, and vanilla until glossy.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the chopped strawberries.
  6. In a small bowl, beat the cream cheese until smooth and scoop into a small bowl.
  7. Mix brown sugar, flour, softened butter, and cinnamon to make the crumble topping.
Baking
  1. Spoon batter into cups halfway, then add a dollop of cream cheese in the center.
  2. Cover with more batter and sprinkle the crumb on top.
  3. Bake for 20-25 minutes until the tops are golden and a toothpick comes out clean.
  4. Cool for 10 minutes before serving.

Notes

These muffins can be assembled in advance and refrigerated or frozen. Store in an airtight container for 3-4 days or freeze for up to 2 months. Reheat as needed.