Some recipes don’t just satisfy a craving they become part of your rhythm. These Strawberry Cream Cheese Muffins did exactly that for me. One Saturday morning, I had a handful of overripe strawberries and half a block of cream cheese left in the fridge. Instead of tossing them into the usual smoothie, I tried something different and I’m so glad I did.
Soft and buttery with a gentle tang from the cream cheese center, these muffins strike a delicious balance between dessert and breakfast. The tender crumb is light but rich, and the crumb topping adds the perfect golden crunch.
What really makes this recipe shine, though, is the built-in portion control you get all the flavors of a cheesecake-strawberry mashup in a single grab-and-go muffin. No slicing, no guilt.
And it turns out, I’m not the only one loving this combo fruit-filled muffins with creamy centers have surged in popularity, with search interest for “strawberry cream cheese muffins” growing over 40% in the past year.
They’re even better when paired with Mini Vanilla Cupcakes for variety or a tall glass of Caramel Iced Coffee to complete the café vibe. Bake a batch once and you’ll find yourself reaching for this recipe more often than you’d expect.
Have your own twist? I’d love to hear how you make them yours in the comments below.
What Keeps Me Coming Back To These Muffins?
There’s a reason these muffins keep showing up in my kitchen and I bet they’ll do the same for you. Here’s what makes them special from my own experience:
- Born from Leftovers, Now a Staple: The first time I made these, it was a happy accident with leftover strawberries and cream cheese. Now, they’re a weekend regular.
- Creamy, Yet Light: That rich cream cheese filling feels like dessert, but in muffin form, it somehow stays light and guilt-free.
- Berry Swap? No Problem: I’ve used blueberries and raspberries when strawberries weren’t in season, and the texture and flavor still turn out amazing.
- That Perfect Bakery-Style Crumble: The buttery crumb topping adds crunch and charm without any tricky techniques or special tools.
- Portion-Friendly Treat: One muffin is satisfying and sweet without being too much a treat that fits into a balanced routine.
Strawberry Cream Cheese Muffins Recipe
Equipment
- Hand mixer or whisk
- Muffin pan
- Paper muffin liners
- Rubber spatula or spoon
- Fork (for crumb topping)
- Oven
Ingredients
Crumbles:
- 60 grams 6 tablespoons all-purpose flour, dip and sweep
- 60 grams ¼ cup and 1 tablespoon granulated sugar
- 42 grams 3 tablespoons unsalted butter, melted*
Cream Cheese Filling:
- 170 grams 6 oz cream cheese
- 30 grams 2 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
Muffin Batter:
- 235 grams 1 and ⅔ cups all-purpose flour, dip and sweep
- 2 and ½ teaspoons baking powder
- 2 large eggs room temperature
- 105 grams ½ cup granulated sugar
- 115 grams ½ cup unsalted butter, melted*
- 120 grams ½ cup milk, room temperature
- 1 teaspoon pure vanilla extract
- 180 grams 1 cup strawberries, chopped into small pieces
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix crumble topping ingredients in a bowl until crumbly; set aside.
- In another bowl, beat cream cheese, sugar, and vanilla until smooth.
- In a separate large bowl, whisk flour, baking powder, and sugar.
- Add eggs, melted butter, milk, and vanilla to dry ingredients; stir until just combined.
- Fold in chopped strawberries gently.
- Spoon half the batter into each muffin liner, add a spoonful of cream cheese filling, then top with remaining batter.
- Sprinkle with crumble topping and bake for 22–25 minutes or until golden and set.
Nutrition
Creative Variations To Try!
- Swap the Crumble for a Cinnamon-Oat Streusel:
If you’re looking for a heartier, breakfast-style finish, mix rolled oats, brown sugar, cinnamon, and butter for a nutty, textured crumble. It pairs surprisingly well with strawberries and cream cheese. - Add Lemon Zest to the Batter or Filling:
Just ½ tsp of fresh lemon zest adds a bright, citrusy lift that cuts through the richness. It also enhances the natural sweetness of the strawberries without overpowering. - Layer with a Thin Line of Strawberry Jam:
Spoon a little strawberry jam between the batter and the cream cheese filling for an extra-fruity surprise. It creates a beautiful ripple effect when baked. - Infuse the Cream Cheese with Vanilla Bean or Almond Extract:
Swapping plain vanilla for a tiny drop of almond extract or scraping a vanilla bean pod adds an elegant, bakery-style aroma and depth. - Toss Strawberries in Cornstarch Before Folding In:
This trick prevents the fruit from sinking and reduces excess moisture, giving you an even strawberry distribution in every bite. - Add White Chocolate Chunks for a Dessert Upgrade:
If you’re turning these into a dessert, fold in a few white chocolate chunks. They melt beautifully and create pockets of sweetness that complement the cream cheese filling.
Quick Questions?
1. Can I use frozen strawberries instead of fresh ones?
Ans: Yes, just make sure to thaw and drain them well to avoid extra moisture ruining the texture.
2. How do I store these muffins?
Ans: Keep them in an airtight container in the fridge for up to 4 days. Warm slightly before serving for that fresh-baked feel.
3. Can I make these muffins ahead of time?
Ans: Absolutely! Bake a day ahead and store in the fridge. The flavors actually deepen overnight, making them even more delicious.
4. Can I skip the crumble topping?
Ans: You can, but it adds a wonderful bakery-style texture. If you’re in a hurry, a sprinkle of coarse sugar on top works too.
5. How do I prevent the cream cheese from sinking?
Ans: Chill the cream cheese filling slightly before adding it to the batter it helps it stay centered as the muffins rise.
6. Are these muffins freezer-friendly?
Ans: Yes! Once cooled, freeze them in a single layer, then store in a zip-top bag. Reheat in the oven at 160°C (325°F) for 10–12 minutes.
