Introduction

Strawberry Cream Cheese Muffins are a delightful treat that combines tender, fruity muffins with a rich cream cheese filling and a crumbly topping. Perfect for breakfast or a sweet snack, these muffins offer a balance of flavors and textures that everyone will love.

The image shows a close-up of a single muffin with a crumbly, light yellow streusel topping mixed with small pieces of red strawberry bits scattered throughout. Three irregular white icing stripes run across the top of the muffin. The muffin's body is golden brown with a soft texture and visible small spots of strawberry inside. It rests on a white paper liner with faint red stains. In the blurred background, there is another muffin and a glass bowl filled with whole strawberries, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup all-purpose flour (for crumb topping)
1/3 cup light brown sugar
¼ teaspoon salt (for crumb topping)
¼ cup unsalted butter, melted
1 cup all-purpose flour (for muffins)
¼ teaspoon salt (for muffins)
1 teaspoon baking powder
¼ cup vegetable oil
½ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
½ cup Greek yogurt
1 ½ cups diced fresh strawberries
6 oz. cream cheese, room temperature
3 tablespoons granulated sugar (for cream cheese filling)
1 teaspoon vanilla extract (for cream cheese filling)
1 teaspoon corn starch
¾ cup powdered sugar (for glaze)
1 ½ – 2 ½ teaspoons milk or cream (for glaze)

Instructions

Step 1: Preheat the oven to 425°F. Line a cupcake pan with paper liners and set aside. This recipe makes 9-10 muffins.
Step 2: To make the crumb topping, stir together 2/3 cup flour, light brown sugar, and ¼ teaspoon salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
Step 3: In a large bowl, stir together 1 cup flour, baking powder, and ¼ teaspoon salt. Set aside.
Step 4: In a medium bowl, whisk together egg and ½ cup granulated sugar until combined. Whisk in Greek yogurt, vegetable oil, and ½ teaspoon vanilla extract until the mixture is pale and yellow.
Step 5: Fold the wet ingredients into the dry ingredients and mix by hand until just combined.
Step 6: Using a rubber spatula, gently fold in diced fresh strawberries. Reserve 2-3 tablespoons of diced strawberries to top the muffins later.
Step 7: To make the cream cheese filling, mix softened cream cheese, 3 tablespoons granulated sugar, corn starch, and 1 teaspoon vanilla extract just until combined.
Step 8: To assemble, spoon 1 tablespoon of muffin batter into each cupcake liner. Drop about 1 tablespoon of cream cheese filling in the center of each.
Step 9: Cover the cream cheese filling with more muffin batter, filling each cup about 2/3 to ¾ full.
Step 10: Generously top each muffin with the crumb topping. Add a few reserved strawberry pieces on top and gently press the crumbs to help them stick.
Step 11: Place the pan in the oven, immediately reduce the temperature to 350°F, and bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted in the muffin (away from the filling) comes out clean.
Step 12: Cool the muffins in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Step 13: Meanwhile, prepare the glaze by stirring powdered sugar with 1 teaspoon of milk or cream. Add more liquid gradually until you reach the desired consistency. Drizzle over the cooled muffins and serve.

Tips & Variations

Use frozen strawberries if fresh aren’t available; just thaw and drain excess moisture before folding in.
For extra flavor, add a pinch of cinnamon to the crumb topping.
Substitute Greek yogurt with sour cream or buttermilk for a slightly different texture.
If you prefer less sweetness, reduce the sugar in the cream cheese filling or omit the glaze.

Storage

Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the microwave for about 15 seconds before serving. The glaze is best added fresh each time you serve.

How to Serve

A close-up of a single muffin with three clear layers sitting on a white marbled surface; the bottom layer is a golden brown cake base wrapped in a light brown paper liner with slight creases, the middle layer is filled with small red strawberry pieces mixed into the cake, and the top layer consists of a chunky crumbly pale yellow streusel with scattered strawberry bits. Thin white icing is drizzled in diagonal lines over the streusel topping, adding a smooth texture contrast. In the background, there is a blurry second muffin and a glass bowl filled with fresh red strawberries. A partially visible whole strawberry with a green stem is placed near the muffin on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

You can substitute dairy ingredients with plant-based alternatives such as coconut yogurt, dairy-free cream cheese, and non-dairy milk for the glaze. Keep in mind that texture and flavor may vary slightly.

How do I prevent the cream cheese filling from leaking?

Be careful not to overfill the muffins, and cover the cream cheese filling completely with batter to help contain it during baking. Chilling the cream cheese filling before assembling can also help it hold its shape better.