Strawberry Cream Cheese Muffins Recipe
Soft and fluffy, these strawberry cream cheese muffins are packed with juicy berry flavor and feature a luscious, creamy center—perfect for breakfast, weekend brunch, or an indulgent snack.
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!
