Strawberry Cream Cheese Muffins (Print Version)

Moist muffins feature fresh strawberries and creamy cheese swirls for a delightful brunch treat.

# 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

# Step-by-Step:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
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 milk and vanilla extract.
04 - Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in diced strawberries. Do not overmix.
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. Top with remaining muffin batter to cover the filling.
07 - If desired, sprinkle tops with coarse sugar 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 Tips:

01 -
  • The cream cheese center stays creamy and luxurious, turning each bite into a mini cheesecake moment.
  • They're foolproof enough for a weekday breakfast but fancy enough to bring to someone's house without feeling self-conscious.
  • Fresh strawberries make them taste like summer, even if you're eating one in your car on Tuesday morning.
02 -
  • Don't overmix the batter—I learned this the hard way when I got enthusiastic and ended up with hockey pucks instead of fluffy muffins.
  • Make sure your cream cheese is actually softened or you'll end up with lumps that won't disappear, and the filling becomes grainy instead of silky.
  • If you insert a toothpick into the cream cheese center, it won't tell you if the muffin is actually done, so always test the cake part instead.
03 -
  • Room temperature ingredients mix together more smoothly, so take your eggs, milk, and cream cheese out of the fridge 30 minutes before you start baking.
  • The cream cheese filling is what makes these special, so never skip using full-fat cream cheese—the light versions become grainy and disappointing.
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