Strawberry Cream Cheese Muffins (Print)

Tender, moist muffins with fresh strawberries and creamy cheese swirls perfect for brunch or snack time.

# Ingredients:

→ Muffin Batter

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1 1/2 cups fresh strawberries, hulled and diced

→ Cream Cheese Filling

11 - 8 ounces cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1 teaspoon vanilla extract

→ Topping

15 - 2 tablespoons coarse sugar or turbinado sugar

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter and sugar until combined. Beat in eggs, then milk and vanilla extract.
04 - Add dry ingredients to wet mixture and stir until just combined. Gently fold in diced strawberries without overmixing.
05 - In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
06 - Spoon approximately 2 tablespoons of muffin batter into each muffin cup. Add 1 heaping teaspoon of cream cheese filling in the center. Top with remaining batter to cover the filling.
07 - If desired, sprinkle muffin tops with coarse sugar for a crunchy finish.
08 - Bake for 22 to 25 minutes, or until muffins are golden and a toothpick inserted into the muffin comes out clean.
09 - Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The cream cheese filling stays hidden until you bite into it, which never gets old no matter how many times you bake them.
  • They're genuinely foolproof, which means you can make them on a lazy Sunday morning without second-guessing yourself.
  • Fresh strawberries burst through in every mouthful, tasting like spring even when it's cold outside.
02 -
  • Testing for doneness with a toothpick only works if you poke the muffin itself, not the cream cheese center, which will always come out wet and mislead you.
  • Cold cream cheese will cause lumps in your filling, so let it sit on the counter for at least 30 minutes before beating it.
03 -
  • If your muffin tin has dark or non-stick coating, reduce the oven temperature by 25°F since they brown faster and can scorch on the bottom.
  • Use an ice cream scoop to portion the batter evenly, which ensures every muffin bakes at the same rate.
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