Description
Delight in these moist and fluffy Strawberry Cream Cheese Muffins, bursting with fresh strawberries and a luscious cream cheese filling, topped with a sweet crumb topping. Perfectly baked for a tender crumb and a delicious balance of fruity and creamy flavors, these muffins make a wonderful breakfast treat or afternoon snack.
Ingredients
Scale
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Muffin Batter
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups diced fresh strawberries
- 1 tablespoon all-purpose flour (for tossing strawberries)
Crumb Topping
- 1/3 cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Make the Cream Cheese Filling: In a small bowl, combine softened cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until the filling is smooth and creamy.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt until well blended.
- Mix Wet Ingredients: In a separate bowl, beat the 2 large eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until combined, careful not to overmix to keep the muffins tender.
- Prepare Strawberries: Toss the diced strawberries with 1 tablespoon flour to lightly coat, then gently fold them into the batter to distribute evenly.
- Make Crumb Topping: In a small bowl, mix 1/3 cup flour, 3 tablespoons granulated sugar, and melted butter until crumbly for the topping.
- Assemble Muffins: Spoon batter into each muffin cup, filling halfway. Add a spoonful of cream cheese filling in the center, then cover with remaining batter. Sprinkle the crumb topping over each muffin.
- Bake: Bake the muffins for 18 to 22 minutes or until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Do not overmix the batter to ensure the muffins stay light and fluffy.
- Fresh strawberries provide the best flavor and texture, but frozen can be used if thawed and drained well.
- The cream cheese filling adds a rich contrast but can be omitted for simpler muffins.
- You can substitute vegetable oil with melted butter for a richer taste if preferred.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
