Description
These Strawberry Cream Cheese Muffins are a delightful treat featuring a moist, tender crumb filled with juicy strawberries and a luscious cream cheese center. Perfect for breakfast, brunch, or a sweet snack, they combine the freshness of fruit with the richness of cream cheese for a satisfying bite.
Ingredients
Scale
- 1 cup fresh strawberries, diced (plus extra for topping)
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup milk or buttermilk
- 8 oz (1 package) cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Prepare the Cream Cheese Filling: In a small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Chill the filling for about 10 minutes while you prepare the muffin batter.
- Make the Muffin Batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, combine the granulated sugar, melted butter, eggs, vanilla extract, and milk. Gently add the wet ingredients to the dry ingredients, folding with a spatula until just combined. Lightly fold in the diced fresh strawberries, taking care not to overmix the batter.
- Assemble the Muffins: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly. Spoon a tablespoon of batter into each muffin cup. Add a teaspoon of the chilled cream cheese filling to the center of each. Top with another tablespoon of batter, ensuring the cream cheese is covered. Optionally, place a few extra strawberry pieces on top for garnish.
- Bake: Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store muffins in an airtight container in the refrigerator for up to 5 days. Warm slightly before serving for best taste.
- Freezing: Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
- Variations: Substitute strawberries with other berries like blueberries or raspberries. Add a streusel topping for extra texture.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 295
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Strawberry Cream Cheese Muffins, Strawberry Muffins, Cream Cheese Filling, Breakfast Muffins, Brunch Recipes