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Cream Cheese Strawberry Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/cream-cheese-strawberry-muffins-recipe/