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Strawberry Cream Cheese Muffins

Delightful muffins filled with sweet strawberries and creamy cream cheese, topped with a crunchy crumb.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Cream Cheese Filling
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar to add sweetness
  • 1 large egg yolk for richness
  • 1/2 teaspoon vanilla extract to enhance the flavor
Muffin Base
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar for the main batter
  • 2 teaspoons baking powder to help muffins rise
  • 1/2 teaspoon baking soda to enhance fluffiness
  • 1/4 teaspoon salt to balance the sweetness
  • 2 large eggs to bind the ingredients
  • 1/2 cup milk to create moisture
  • 1/2 cup vegetable oil for a tender crumb
  • 1 teaspoon vanilla extract for additional flavor
  • 1 1/4 cups diced fresh strawberries for sweetness and freshness
  • 1 tablespoon all-purpose flour for tossing strawberries
Crumb Topping
  • 1/3 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it lightly.
  2. In a small bowl, blend the softened cream cheese with 2 tablespoons of granulated sugar, 1 egg yolk, and 1/2 teaspoon of vanilla extract until smooth.
  3. In a large bowl, whisk together the 2 cups of all-purpose flour, 2/3 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Mixing Ingredients
  1. In another bowl, beat together the 2 large eggs, 1/2 cup of milk, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract until well combined.
  2. Gently stir the wet ingredients into the dry ingredients until just combined.
  3. Toss the diced strawberries with 1 tablespoon of flour to prevent sinking.
  4. Fold the coated strawberries into the batter gently.
Finishing Touches
  1. Prepare the crumb topping by mixing together 1/3 cup of all-purpose flour, 3 tablespoons of granulated sugar, and 3 tablespoons of melted butter until crumbly.
  2. Fill each muffin cup halfway with batter. Add 1 teaspoon of cream cheese filling, then top with remaining batter until three-quarters full.
  3. Sprinkle the crumb topping generously over each muffin.
Baking
  1. Bake in the preheated oven for 18 to 22 minutes, or until golden brown.
  2. Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack.

Notes

Consider adding lemon zest to the batter for a refreshing twist. You can also mix in other berries, like blueberries or raspberries.