Description
Delight in these moist and flavorful Strawberry Cream Cheese Muffins, featuring a tender muffin studded with fresh strawberries, a luscious cream cheese filling, and an optional buttery streusel topping. Perfect for breakfast, brunch, or a sweet snack, these muffins are easy to prepare and bake to golden perfection.
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. Beat again until well combined and smooth. Set aside or refrigerate.
- Make the Streusel Topping (Optional): In a separate bowl, mix together the 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/4 teaspoon ground cinnamon. Add cold, cubed butter and cut it into the dry ingredients with a pastry blender or fingertips until the mixture resembles coarse crumbs. Set aside or refrigerate.
- Prepare the Muffin Batter: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups flour, 1 cup sugar, baking powder, baking soda, and salt.
- Cut in Butter: Add the cold, cubed butter to the dry mixture and blend using a pastry blender or your fingertips until the mixture looks like coarse crumbs.
- Mix Wet Ingredients: In another bowl, whisk together buttermilk, eggs, and vanilla extract until combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Some lumps are okay—do not overmix.
- Fold in Strawberries: Carefully fold in the diced fresh strawberries to the batter.
- Assemble Muffins: Fill each muffin cup halfway with batter.
- Add Cream Cheese Filling: Spoon approximately 1 tablespoon of the cream cheese mixture into the center of each muffin cup.
- Top with Remaining 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 each muffin.
- Bake: Bake muffins for 18-20 minutes until golden brown, and a skewer inserted into the center comes out clean. The streusel topping should be nicely browned.
- Cool: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use cold butter for the crumbly texture in both the batter and streusel topping.
- Do not overmix the batter to keep muffins tender and fluffy.
- The cream cheese filling adds a creamy surprise inside each muffin.
- The streusel topping is optional but adds delightful crunch and flavor.
- Ensure strawberries are fresh and diced evenly for distribution.
- Use paper liners for easy muffin removal and less mess.
- These muffins keep well for 2-3 days at room temperature in an airtight container.
- For longer storage, freeze the muffins and thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
