You will definitely love these delicious strawberry cream cheese muffins. They are soft and moist, with a rich center filled with creamy cheese and chunky strawberries. These muffins are perfect for breakfast or when you’re craving something sweet. They’re also a wonderful treat for brunch, parties, or as homemade gifts.
Here is the list of ingredients you will need to make these delicious muffins.
For the Muffins:
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter and softened
- 1 cup granulated sugar
- 2 large fresh eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt (adds moisture and a slight tang to the muffins)
- 1 ½ cups fresh strawberries (chopped into small pieces or you can use frozen, thawed strawberries). I suggest you get fresh strawberries for these muffins)
For the Cream Cheese Filling:
- 8 oz cream cheese and softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For the Topping (optional but recommended):
- 1-2 tbsp coarse sugar (like Turbinado sugar) for a sweet crunch
Instructions
1. Prepare the Muffin Batter:
First step is to preheat the oven to 375°F (190°C). Line a 12-cup muffin tin. If you don’t have paper liners, lightly grease the muffin cups with butter, oil, or nonstick cooking spray to prevent sticking.
Take a medium bowl and whisk together all the dry ingredients (flour, baking powder, baking soda, and salt) and set aside.
Take a separate large bowl and beat together the butter and granulated sugar until it becomes light and fluffy. This takes about 2–3 minutes. You can use an electric mixer for this step. If you don’t have an electric mixer, you can beat it by hand with a whisk.
Add the eggs to the mixture one at a time, mixing well after each addition. Stir in the vanilla extract as well at this point.
Add half of the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Stir in the sour cream or yogurt. Then, add the remaining dry ingredients and mix until fully incorporated
Gently fold in the chopped strawberries. Make sure the strawberries are evenly distributed, but don’t overmix to avoid crushing the berries.
2. Make the Cream Cheese Filling:
In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until it becomes smooth and creamy.
Hera is a tip, if the cream cheese is too thick, you can add a teaspoon or two of milk to get a smoother consistency.
3. Assemble the Muffins:
Spoon about 1-2 tablespoons of muffin batter into each muffin cup.
Add a dollop (about 1 tsp) of the cream cheese filling into the center of each muffin.
Top with an additional tablespoon of muffin batter to cover the cream cheese filling.
If desired, sprinkle the tops of the muffins with coarse sugar for a sweet crunch.
4. Bake the Muffins:
Bake the muffins for about 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean (except for a bit of gooey cream cheese filling).
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Strawberry cream cheese muffins are now ready to serve.
Tips for delicious Strawberry Cream Cheese Muffins
- Use fresh strawberries for the best flavor but if you’re using frozen, make sure they’re thawed and well-drained. Otherwise, the muffins will be soggy from the inside.
- You can also make the cream cheese filling ahead of time and refrigerate safely for up to 2 days.
- For light and fluffy muffins make sure not to overmix the batter.
- For an extra treat, you can drizzle a bit of glaze (powdered sugar and milk) over the muffins once they’ve cooled.
- You can also top the muffins with nuts instead of coarse sugar if you want a healthy option along with some sweet delight.
Serving Suggestions:
- Serve these Strawberry Cream Cheese Muffins for breakfast or as a delicious evening snack with a hot cup of coffee or milk, whichever you prefer. They taste great with both.
- These muffins also make a wonderful treat for brunch, parties, or to give as homemade gifts.
Storage Tips
If you plan to eat the muffin within a day then you can store in an air-tight container at room temperature for about 24 hours. This is only recommended in cool environments since it contains cheese.
For more long-term storage, you can wrap each muffin tightly in a plastic wrap and place them in a freezer container, and freeze up to 2 months. For thawing, let the muffins sit for about 1 hour or warm them in the microwave in 15–20 second intervals.
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Strawberry Cream Cheese Muffins
Ingredients
- For the Muffins
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup 1 stick unsalted butter and softened
- 1 cup granulated sugar
- 2 large fresh eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt adds moisture and a slight tang to the muffins
- 1 ½ cups fresh strawberries chopped into small pieces or you can use frozen, thawed strawberries. I suggest you get fresh strawberries for these muffins)
- For the Cream Cheese Filling:
- 8 oz cream cheese and softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- For the Topping optional but recommended:
- 1-2 tbsp coarse sugar like Turbinado sugar for a sweet crunch
- You can also top with nuts for a healthy snack.
Instructions
Prepare the Muffin Batter:
- First step is to preheat the oven to 375°F (190°C). Line a 12-cup muffin tin. If you don’t have paper liners, lightly grease the muffin cups with butter, oil, or nonstick cooking spray to prevent sticking.
- Take a medium bowl and whisk together all the dry ingredients (flour, baking powder, baking soda, and salt) and set aside.
- Take a separate large bowl and beat together the butter and granulated sugar until it becomes light and fluffy. This takes about 2–3 minutes. You can use an electric mixer for this step. If you don’t have an electric mixer, you can beat it by hand with a whisk.
- Add the eggs to the mixture one at a time, mixing well after each addition. Stir in the vanilla extract as well at this point.
- Add half of the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Stir in the sour cream or yogurt. Then, add the remaining dry ingredients and mix until fully incorporated
- Gently fold in the chopped strawberries. Make sure the strawberries are evenly distributed, but don’t overmix to avoid crushing the berries.
Make the Cream Cheese Filling:
- In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until it becomes smooth and creamy.
- Hera is a tip, if the cream cheese is too thick, you can add a teaspoon or two of milk to get a smoother consistency.
Assemble the Muffins:
- Spoon about 1-2 tablespoons of muffin batter into each muffin cup.
- Add a dollop (about 1 tsp) of the cream cheese filling into the center of each muffin.
- Top with an additional tablespoon of muffin batter to cover the cream cheese filling.
- If desired, sprinkle the tops of the muffins with coarse sugar for a sweet crunch.
Bake the Muffins:
- Bake the muffins for about 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean (except for a bit of gooey cream cheese filling).
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Strawberry cream cheese muffins are now ready to serve.