Strawberry Cream Cheese Muffins are the kind of treat that makes your kitchen smell like pure comfort. These muffins are incredibly soft and fluffy, bursting with juicy bites of fresh strawberries, and complemented by smooth, slightly tangy cream cheese swirls that add the perfect balance. Every bite is bursting with flavor and feels like a little moment of indulgence. What I love most is how easy they are to whip up—no fancy tools or complicated steps, just simple ingredients and a bit of mixing. In about 30 minutes, you’ve got warm, bakery-style muffins with a golden crumb topping that’s slightly crisp and totally irresistible. Whether it’s for a lazy weekend breakfast or a grab-and-go snack during the week, these muffins hit the spot every single time.
How to Cook Strawberry Cream Cheese Muffins
These homemade Strawberry Cream Cheese Muffins are soft, fluffy, and bursting with juicy strawberries and a creamy cheesecake filling in the center. They’re incredibly simple to make—no fancy equipment needed—and taste even better than your favorite bakery muffin. With just a handful of pantry staples like flour, sugar, egg, oil, cream cheese, and Greek yogurt, you’ll have a batch of these muffins ready in no time.
Step 1: Make the Crumb Topping
Start by preparing the streusel. In a small bowl, combine all-purpose flour, a pinch of salt, sugar (brown sugar gives a nice caramel flavor, but granulated works too), and melted butter. Mix with a fork until the texture becomes crumbly, then set it aside. This will give the muffin tops a deliciously crisp texture.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt until fully combined and evenly mixed. This gives the muffins a tender structure and ensures even rising.
Step 3: Prepare the Wet Mixture
In a separate bowl, whisk the egg with sugar, oil, vanilla extract, and Greek yogurt. Yogurt adds a gentle tanginess and helps keep the muffins soft, while the oil contributes to a richer texture. Once smooth, gently stir the wet ingredients into the dry mix until just combined. Be careful not to overmix! Lastly, fold in chopped fresh strawberries.
Step 4: Make the Cream Cheese Filling
In another bowl, beat softened cream cheese with a bit of sugar, vanilla, and a touch of cornstarch. This creamy filling melts slightly as it bakes and adds a decadent surprise inside each muffin.
Step 5: Assemble the Muffins
Make sure to either generously grease the muffin tin or use paper liners for easy removal. Start by adding a spoonful of muffin batter into each cup. Then, add a small dollop of the cream cheese filling in the center. Top with another layer of batter to cover the filling completely. To finish, generously spoon the crumb topping over each muffin, making sure it’s evenly distributed. If you have a few extra strawberry pieces, press them gently on top for added flavor and a pop of color.
Step 6: Bake and Glaze
Bake in a preheated oven at 350°F (175°C) for about 22 to 25 minutes, or until the tops are golden and a toothpick inserted into the muffin (away from the cream cheese center) comes out clean. Let them cool before adding an optional drizzle of powdered sugar glaze for extra sweetness and a polished finish.
These Strawberry Cream Cheese Muffins are perfect for breakfast, brunch, or a sweet snack. Soft, creamy, and crumbly in all the right ways—enjoy them fresh from the oven or save some for later (if they last that long!).
Tips for Success
1. Go for fresh, ripe strawberries – Sweet, juicy berries make all the difference.
2. Use room temperature ingredients – They blend better and give you a smoother batter and filling.
3. Don’t overmix – Mix only until the ingredients come together to ensure the muffins stay soft and airy.
4. Keep the cream cheese thick – Soft, but not runny. It needs to be firm enough to maintain its shape when scooped.
5. Sprinkle sugar on top – A little coarse sugar adds a sweet crunch and bakery-style look.
6. Let them cool a bit – The flavor improves and the filling sets as they rest.
Strawberry Cream Cheese Muffins Recipe
Ingredients
Streusel Crumb Topping:
- ⅔ cup all-purpose flour
- ⅓ cup light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
Strawberry Muffins:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup plain Greek yogurt
- 1½ cups fresh strawberries, diced
Cream Cheese Filling:
- 6 oz cream cheese, softened to room temp
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Vanilla Glaze (optional but recommended!):
- ¾ cup powdered sugar
- 1½ to 2½ tsp of cream or milk
Instructions
Strawberry Cream Cheese Muffins
- Start by preheating your oven to 425°F (218°C). Line a regular muffin tin with paper liners and set it aside for later use. You can expect this recipe to make around 9 to 10 muffins.
- For the streusel topping, combine flour, granulated sugar, and a pinch of salt in a small bowl. Pour in melted butter, and use a fork to mix everything together until you get a crumbly texture with pea-sized pieces. Set this topping aside for now.
- Next, make the muffin batter. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Give it a quick whisk, then set it aside until needed.
- In another medium bowl, beat the egg and sugar together until the mixture becomes smooth and lightly pale in color. Add in the plain yogurt, vegetable oil, and vanilla extract, and whisk again until everything is fully combined and the mixture is light in color.
- Now, gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon—no mixer needed. Mix only until the flour is fully blended in—be careful not to overmix. Carefully fold in the chopped fresh strawberries, setting aside a couple tablespoons of the fruit to sprinkle on top later.
- For the cream cheese filling, beat together the softened cream cheese, a bit of granulated sugar, a small spoon of cornstarch, and a splash of vanilla extract. Stir only until the mixture is smooth—avoid overmixing.
To assemble the muffins:
- Spoon about one tablespoon of muffin batter into each prepared muffin liner. Then, drop about 1 tablespoon of the cream cheese mixture right into the center of each one. Top with more muffin batter until the cups are roughly two-thirds to three-quarters full.
- Generously spoon the crumb topping over each muffin and lightly press it down so it adheres to the batter. Finish by adding a few of the reserved strawberry pieces on top for a burst of color and fruity flavor.
- Place the pan in the hot oven, then immediately lower the temperature to 350°F (177°C). Bake for 22 to 25 minutes, or until the tops are golden and the centers are set (a toothpick may come out with a few moist crumbs, but not wet batter).
- Allow the muffins to rest in the pan for 5 to 10 minutes, then gently move them to a wire rack to cool down fully.
- For the glaze, whisk together powdered sugar and a little milk or cream—start with just 1 teaspoon of liquid and add more as needed to reach your desired drizzle consistency. Once the muffins are fully cooled, drizzle the glaze over the top.
- Serve and enjoy—these muffins are soft, rich, and bursting with fresh strawberry flavor, perfectly balanced with a creamy center and sweet crumb topping!
If you try these, let me know how they turned out! Leave a comment or tag me on Instagram @goodhoodrecipes.
