Cream Cheese Strawberry Muffins Recipe

Introduction

Cream Cheese Strawberry Muffins are a delightful treat that balances moist, tender crumb with a creamy, tangy filling. Bursting with fresh strawberries, these muffins are perfect for breakfast or an afternoon snack you’ll want to make again and again.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup buttermilk (or milk with 1 teaspoon vinegar added)
• 1 ½ cups fresh strawberries, hulled and chopped
• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar (for cream cheese filling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.
2. Step 2: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until well mixed.
3. Step 3: In another bowl, mix the granulated sugar and brown sugar together. Add the egg and vanilla extract, whisking until smooth and creamy.
4. Step 4: Pour in the melted butter and buttermilk into the sugar and egg mixture. Stir gently until combined, being careful not to overmix.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, folding gently until no dry flour remains.
6. Step 6: Gently fold in the chopped strawberries until evenly distributed.
7. Step 7: In a small bowl, combine the softened cream cheese and powdered sugar, blending until smooth and creamy. Set aside.
8. Step 8: Spoon about a tablespoon of muffin batter into the bottom of each muffin cup.
9. Step 9: Place a small scoop of the cream cheese filling in the center of each muffin cup.
10. Step 10: Top each muffin cup with another tablespoon of muffin batter, covering the cream cheese filling completely.
11. Step 11: If desired, sprinkle leftover strawberries on top of each muffin.
12. Step 12: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
13. Step 13: Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use frozen strawberries if fresh aren’t available; just thaw and drain any excess moisture before folding them in.
• For a citrus twist, add 1 teaspoon of lemon zest to the batter.
• Substitute Greek yogurt for buttermilk for a tangier flavor and extra moisture.
• Serve warm with a light drizzle of honey or a dusting of powdered sugar for extra indulgence.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a microwave for 15-20 seconds or in a toaster oven until heated through. For longer storage, freeze the muffins individually wrapped for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute cream cheese with another type of cheese?

Cream cheese gives these muffins their classic creamy texture and tang. Using a similar soft cheese like mascarpone could work, but harder cheeses are not recommended as a filling.

What if I don’t have buttermilk on hand?

You can make a simple buttermilk substitute by mixing ½ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using in the recipe.

Cream Cheese Strawberry Muffins Recipe

Print Recipe

★★★★★

4.8 from 137 reviews

These Cream Cheese Strawberry Muffins are delightfully moist and flavorful, featuring a soft crumb studded with fresh strawberries and a luscious cream cheese filling. Perfect for breakfast or a sweet snack, they combine the tang of cream cheese with the natural sweetness of strawberries for an irresistible treat.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, melted and slightly cooled
• ½ cup buttermilk (or milk with 1 teaspoon vinegar added)

Additional Ingredients

• 1 ½ cups fresh strawberries, hulled and chopped
• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar (for cream cheese filling)

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together until well mixed to ensure even distribution.
3. Combine sugars and wet ingredients: In another bowl, mix granulated sugar and brown sugar together. Add the egg and vanilla extract, whisking until the mixture is smooth and creamy.
4. Add butter and buttermilk: Pour the melted butter and buttermilk into the sugar and egg mixture. Stir gently to combine, taking care not to overmix to keep the muffins tender.
5. Combine dry and wet mixtures: Gradually add the dry ingredients to the wet mixture, folding gently until no dry flour remains, being careful not to overwork the batter.
6. Fold in strawberries: Gently fold in the chopped fresh strawberries until they are evenly distributed throughout the batter.
7. Prepare cream cheese filling: In a small bowl, combine the softened cream cheese and powdered sugar, blending them until smooth and creamy. Set aside for assembly.
8. Fill muffin cups – part 1: Spoon about a tablespoon of muffin batter into the bottom of each muffin cup to create a base layer.
9. Add cream cheese filling: Place a small scoop of the cream cheese mixture in the center of each muffin cup on top of the batter base.
10. Fill muffin cups – part 2: Top each muffin cup with another tablespoon of muffin batter, completely covering the cream cheese filling to seal it inside.
11. Add strawberry topping (optional): If desired, sprinkle leftover chopped strawberries on top of each muffin for added flavor and visual appeal.
12. Bake: Bake the muffins for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
13. Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Use fresh, ripe strawberries for the best flavor and texture.
• If buttermilk is unavailable, add 1 teaspoon of vinegar or lemon juice to ½ cup of milk as a substitute.
• Do not overmix the batter to keep muffins light and fluffy.
• The cream cheese filling can be flavored with a small amount of lemon zest for extra brightness.
• Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat muffins before serving for a soft, fresh-baked feel.

Keywords: cream cheese muffins, strawberry muffins, moist muffins, breakfast muffins, cream cheese filling, fresh strawberries