Strawberry Cream Cheese Muffins Recipe
These Strawberry Cream Cheese Muffins are soft, buttery, and bursting with juicy strawberries. With a creamy center and sweet crumble topping, they’re the perfect bakery-style treat to start your day.
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Calories: 285kcal
Servings: 12
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
Calories: 285kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 206mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 397IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 1mg