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
Scale
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.
