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Strawberry Cream Cheese Muffins Recipe

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★★★★★

4.6 from 119 reviews

Delight in these moist and flavorful Strawberry Cream Cheese Muffins, featuring a tender crumb infused with fresh strawberries and a luscious cream cheese filling. Topped with a buttery crumb topping and finished with a sweet glaze, these muffins are perfect for breakfast or an indulgent snack.

Ingredients

Scale

Crumb Topping

  • 2/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, melted

Muffin Batter

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 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 cup diced fresh strawberries (reserve 2–3 tablespoons for topping)

Cream Cheese Filling

  • 6 oz. cream cheese, room temperature
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon corn starch

Glaze

  • ¾ cup powdered sugar
  • 1 ½ – 2 ½ teaspoons milk or cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a cupcake pan with paper liners and set aside to prepare the muffin mixture.
  2. Make Crumb Topping: In a small bowl, 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 for later topping.
  3. Combine Dry Ingredients: In a large bowl, mix 1 cup flour, ¼ teaspoon salt, and baking powder. Set aside while you prepare the wet ingredients.
  4. Mix Wet Ingredients: In a medium bowl, whisk together the egg and granulated sugar until well combined. Add Greek yogurt, vegetable oil, and vanilla extract, whisking until the mixture is pale yellow.
  5. Combine Wet and Dry: Fold the wet ingredient mixture into the dry ingredients by hand until just combined to avoid overmixing.
  6. Add Strawberries: Gently fold in the diced fresh strawberries using a rubber spatula. Reserve 2-3 tablespoons of strawberries for topping the muffins later.
  7. Prepare Cream Cheese Filling: In a separate bowl, mix the softened cream cheese, granulated sugar, corn starch, and vanilla extract until just combined and smooth.
  8. Assemble Muffins: Spoon about 1 tablespoon of the muffin batter into each cupcake liner. Add a dollop (just under 1 tablespoon) of the cream cheese filling in the center of each muffin. Cover the cream cheese with more muffin batter, filling each cup about two-thirds to three-quarters full.
  9. Top Muffins: Generously sprinkle the crumb topping over each filled muffin. Add a few reserved strawberry pieces on top and gently press the crumbs so they adhere.
  10. Bake Muffins: Place the muffin tray in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 22-25 minutes, or until the muffin tops are golden brown and a toothpick inserted in the muffin (avoiding the cream cheese center) comes out clean.
  11. Cool Muffins: Allow muffins to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
  12. Prepare and Drizzle Glaze: In a small bowl, stir powdered sugar with 1 teaspoon of milk or cream, gradually adding more (up to 2 ½ teaspoons) until you reach a smooth, drizzleable consistency. Drizzle the glaze over the cooled muffins before serving.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture.
  • Room temperature cream cheese softens more easily for a smooth filling.
  • Do not overmix muffin batter to keep the muffins tender and light.
  • The glaze can be adjusted in thickness by adding more or less milk or cream.
  • Muffins are best enjoyed within 2 days but can be frozen for up to 1 month.
  • Make sure to reduce the oven temperature right after placing muffins in to prevent top from overbrowning.

Keywords: strawberry muffins, cream cheese muffins, crumb topping, breakfast muffins, glazed muffins, fresh strawberries

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