Strawberry Cream Cheese Muffins (Printable Version)

Moist muffins bursting with fresh strawberries and creamy swirls, ideal for a delicious brunch.

# What You'll Need:

→ Muffin Batter

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1 1/2 cups fresh strawberries, hulled and diced

→ Cream Cheese Filling

11 - 8 ounces cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1 teaspoon vanilla extract

→ Topping

15 - 2 tablespoons coarse sugar or turbinado sugar

# Cooking Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter and sugar until combined. Beat in eggs, then add milk and vanilla extract.
04 - Add dry ingredients to wet mixture and stir until just combined. Gently fold in diced strawberries without overmixing.
05 - In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
06 - Spoon approximately 2 tablespoons of muffin batter into each muffin cup. Add 1 heaping teaspoon of cream cheese filling in the center. Cover with remaining muffin batter.
07 - If desired, sprinkle coarse sugar over muffin tops for a crunchy finish.
08 - Bake for 22 to 25 minutes, or until muffins are golden and a toothpick inserted into the muffin body comes out clean.
09 - Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • That surprise pocket of tangy cream cheese inside keeps everyone reaching for a second muffin.
  • They come together faster than you'd expect, making them perfect for when you actually want homemade breakfast without the stress.
  • Fresh strawberries make each bite taste like summer, even if it's the middle of winter.
02 -
  • Don't use cold cream cheese from the fridge—it won't mix smoothly and you'll end up with lumps that bake into the filling.
  • Fresh strawberries work best, but frozen ones work too; just thaw and drain them well or your batter becomes too wet.
03 -
  • Let cream cheese sit on the counter for 30 minutes before mixing—cold cream cheese creates a lumpy filling that won't smooth out.
  • If you don't have fresh strawberries, raspberries and blueberries work wonderfully and sometimes feel less watery in the final product.
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