Description
These Strawberry Cream Cheese Breakfast Muffins are a delightful morning treat combining tender, fluffy muffins with bursts of fresh strawberries and a luscious cream cheese filling. Topped with a sweet crumbly topping, they bake to a golden perfection, perfect for breakfast or brunch.
Ingredients
Scale
Cream Cheese Filling
- 4 oz cream cheese
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
Muffin Batter
- 2 cups all-purpose flour
- â…” cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ¼ cup fresh strawberries, diced
- 1 tbsp all-purpose flour (for tossing strawberries)
Crumb Topping (Optional)
- â…“ cup all-purpose flour
- 3 tbsp granulated sugar
- 3 tbsp unsalted butter, cold and cubed
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
- Make Cream Cheese Filling: In a bowl, beat together the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set this mixture aside for later assembly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until fully combined and smooth.
- Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients. Stir carefully until just combined; be cautious not to overmix to keep the muffins tender.
- Prep Strawberries: Toss the diced fresh strawberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom during baking. Fold the strawberries gently into the muffin batter.
- Assemble Muffins: Fill each muffin cup halfway with the batter. Add approximately 1 teaspoon of the cream cheese filling on top of the batter in each cup, then cover with the remaining batter, filling nearly to the top.
- Add Crumb Topping (Optional): In a small bowl, mix the crumb topping ingredients (flour, sugar, and cold cubed butter) using your fingers or a pastry blender until the mixture resembles coarse crumbs. Sprinkle this evenly over each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin portion without cream cheese comes out clean.
- Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely or enjoy warm.
Notes
- Be careful not to overmix the batter to keep muffins light and fluffy.
- Tossing strawberries in flour prevents them from sinking during baking.
- The cream cheese filling adds a delightful surprise in the center of each muffin.
- The crumb topping is optional but adds a lovely texture and sweetness.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat muffins briefly in the microwave for a warm treat.
