If you are looking for a delightful treat that perfectly balances sweetness and creamy indulgence, this Strawberry Cream Cheese Muffins Recipe is exactly what you need. Bursting with fresh strawberry flavor and a luscious cream cheese center all wrapped in a tender, buttery muffin with a crumbly streusel topping, these muffins are the ultimate comfort snack or a show-stopping breakfast delight. Whether you’re baking for your family or impressing guests, these muffins bring a warm smile to the table every single time.
Ingredients You’ll Need
Getting the ingredients right is the first step towards baking these irresistible Strawberry Cream Cheese Muffins. Each simple component plays a vital role, whether it’s lending moisture, texture, or that perfect pop of flavor that makes this recipe so unforgettable.
- All-purpose flour: The base for the muffin’s tender crumb and structure.
- Granulated sugar: Adds sweetness and helps create a golden crust.
- Baking powder: Ensures the muffins rise light and fluffy.
- Baking soda: Works alongside buttermilk to help with leavening and tenderness.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted butter: Cubed and cold, it creates a moist texture and rich flavor.
- Buttermilk: Adds tang and moisture, keeping the muffins soft and luscious.
- Eggs: Bind the ingredients and help with rise and texture.
- Vanilla extract: Adds warmth and depth to the flavor profile.
- Fresh strawberries: The star ingredient, offering juicy bursts of fruity goodness.
- Cream cheese: Softened and whipped, it creates the creamy filling that makes these muffins extraordinary.
- Extra sugar and an egg yolk for the cream cheese filling: Make it rich and luscious.
- Flour, sugars, cinnamon, and cold butter for streusel topping: Add a crunchy, sweet finish (optional but highly recommended!).
How to Make Strawberry Cream Cheese Muffins Recipe
Step 1: Prepare the Cream Cheese Filling
Start by combining softened cream cheese with 1/4 cup of granulated sugar. Beat it until smooth and creamy, about 2-3 minutes, which makes the filling irresistibly luscious. Then mix in the egg yolk and 1/2 teaspoon vanilla until perfectly blended. Set aside or refrigerate to keep it firm while you prep the rest.
Step 2: Make the Streusel Topping (Optional but Amazing!)
Mix together flour, granulated and brown sugars, plus a hint of cinnamon in a bowl. Cut in cold butter using a pastry blender or your fingertips until the mixture looks like coarse crumbs. This topping adds a wonderful sweet crunch to each muffin.
Step 3: Prepare the Muffin Batter
Preheat your oven to 400°F (200°C) and grease or line your muffin tin. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl to combine all the dry ingredients evenly.
Step 4: Cut Butter Into Dry Ingredients
Use a pastry blender or your fingertips to cut the cold cubed butter into the dry mixture until it resembles coarse crumbs, which gives the muffins a tender, crumbly texture.
Step 5: Combine Wet Ingredients
In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until smooth to keep the batter moist and flavorful.
Step 6: Mix Wet and Dry Ingredients
Pour the wet mixture into the dry and stir gently until just combined. Avoid overmixing to prevent dense muffins; a few lumps are perfectly fine.
Step 7: Fold in the Fresh Strawberries
Carefully fold one cup of diced strawberries into the batter which will give your muffins fresh bursts of juicy sweetness with every bite.
Step 8: Assemble the Muffins
Fill each muffin cup halfway with batter, add about a tablespoon of the cream cheese filling in the center, then top off with remaining batter almost to the rim. Finish with a generous sprinkle of the streusel topping if using.
Step 9: Bake to Perfection
Bake for 18-20 minutes until golden and a skewer inserted comes out clean. Let cool slightly before transferring to a wire rack to cool fully; this step ensures the muffins set perfectly without falling apart.
How to Serve Strawberry Cream Cheese Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a fresh strawberry slice on top makes these muffins look as delightful as they taste. You can even drizzle a little honey or cream cheese glaze for extra allure!
Side Dishes
Pair these muffins with a cup of freshly brewed coffee or a refreshing glass of cold milk for a cozy breakfast treat. Alternatively, a light fruit salad or yogurt parfait can round out a brunch tray beautifully.
Creative Ways to Present
Arrange your Strawberry Cream Cheese Muffins Recipe on a tiered cake stand for a charming display. Wrap individually in parchment paper tied with twine for adorable take-home gifts or picnic treats. Serving warm with a pat of butter spreading on top is simply divine.
Make Ahead and Storage
Storing Leftovers
Store cooled muffins in an airtight container at room temperature for up to 2 days to maintain their freshness. For slightly longer storage, move them to the fridge, but be aware they may dry out a bit without careful wrapping.
Freezing
These muffins freeze beautifully! Simply wrap each muffin individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months, so you can enjoy this Strawberry Cream Cheese Muffins Recipe anytime you crave.
Reheating
To enjoy a freshly baked taste, reheat frozen muffins in the oven at 350°F (175°C) for 10-15 minutes or microwave for 20-30 seconds. This brings back the soft texture and revives the cream cheese’s lusciousness.
FAQs
Can I use frozen strawberries for this muffin recipe?
While fresh strawberries are best for texture and flavor, you can use frozen ones if fresh aren’t available. Just make sure to thaw and drain them well to avoid excess moisture in the batter.
Is there a way to make this recipe dairy-free?
You can substitute dairy ingredients with plant-based alternatives like almond milk for buttermilk, vegan butter for regular butter, and dairy-free cream cheese. The texture may vary slightly, but the muffins will still be delicious.
Can I omit the streusel topping?
Absolutely! The muffins are wonderful on their own, but the streusel adds a delightful crunch and sweetness that elevates the experience. Feel free to skip or substitute with a sugar sprinkle.
How do I prevent the strawberries from sinking to the bottom?
Lightly toss the diced strawberries in a little flour before folding them into the batter. This helps them suspend evenly throughout the muffins instead of sinking to the bottom.
Can I double the recipe for a larger batch?
Yes, doubling the ingredients and using two muffin tins will work perfectly. Just keep an eye on baking time as it might vary slightly when filling pans completely.
Final Thoughts
Once you try this Strawberry Cream Cheese Muffins Recipe, it’s sure to become a beloved favorite in your baking repertoire. The balance of juicy strawberries, creamy filling, and tender crumb is pure magic. Don’t hesitate to get creative with serving ideas and enjoy sharing these lovely muffins with friends and family — baking has never been so rewarding or delicious!
Print
Strawberry Cream Cheese Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cream Cheese Muffins are a luscious blend of fluffy muffin batter, fresh strawberries, and a creamy vanilla-infused cream cheese center, topped optionally with a crunchy cinnamon streusel. Perfect for breakfast or a delightful snack, these muffins balance sweet and tangy flavors with a moist texture and a golden crust.
Ingredients
Muffin Batter
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and diced
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Streusel Topping (Optional)
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese and 1/4 cup granulated sugar. Beat with an electric mixer until smooth and creamy, about 2-3 minutes. Add the egg yolk and 1/2 teaspoon vanilla extract, and beat again until well combined and smooth. Set aside or refrigerate.
- Make the Streusel Topping (Optional): In a separate bowl, mix the 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon. Add the cold, cubed butter and use a pastry blender or fingertips to cut the butter into the flour mixture until coarse crumbs form. Set aside or refrigerate.
- Prepare the Muffin Batter: Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients: In a large bowl, whisk together the 2 1/2 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients and blend with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In another bowl, whisk the buttermilk, eggs, and 1 teaspoon vanilla extract until combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture and stir just until combined; a few lumps are okay to avoid overmixing.
- Fold in Strawberries: Gently fold in the diced fresh strawberries, ensuring even distribution without breaking them up too much.
- Assemble the Muffins: Fill each muffin cup halfway with batter.
- Add Cream Cheese Filling: Spoon about 1 tablespoon of the cream cheese filling into the center of each muffin cup on top of the batter.
- Top with Batter: Cover the cream cheese filling with the remaining muffin batter, filling each cup nearly to the top.
- Add Streusel Topping: If using, sprinkle the streusel topping evenly over the muffins.
- Bake: Bake for 18-20 minutes until a wooden skewer inserted comes out clean, muffin tops are golden brown and streusel is nicely browned.
- Cool: Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure the butter is cold when cutting into the dry ingredients for a tender crumb.
- Do not overmix the batter to prevent dense muffins.
- The streusel topping is optional but adds a delightful crunch and cinnamon flavor.
- Use fresh, ripe strawberries for the best flavor and texture.
- Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
