Description
Make delicious Strawberry Cream Cheese Muffins with this easy recipe.
Ingredients
Scale
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups diced fresh strawberries
- 1 tablespoon all-purpose flour (for tossing strawberries)
- 1/3 cup all-purpose flour (for crumb topping)
- 3 tablespoons granulated sugar (for crumb topping)
- 3 tablespoons unsalted butter, melted (for crumb topping)
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
- In a small bowl, combine softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix until completely smooth and set aside.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs, milk, vegetable oil, and vanilla extract until well blended.
- Add the wet ingredients to the dry ingredients. Stir gently until just combined; do not over-mix.
- Toss diced strawberries with 1 tablespoon flour to coat evenly.
- Gently fold the floured strawberries into the batter, ensuring even distribution.
- In a small bowl, combine all-purpose flour and granulated sugar for the crumb topping. Stir in melted butter until a crumbly texture forms.
- Spoon muffin batter into each prepared cup, filling about halfway. Place approximately 1 teaspoon cream cheese filling into the center of each. Cover with remaining batter.
- Sprinkle crumb topping generously over each portion of batter.
- Bake for 18 to 22 minutes until muffins are golden brown and a toothpick inserted into the muffin portion (avoiding the filling) emerges clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool fully before serving.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Do not over-mix the batter to ensure tender muffins.
- Cool muffins completely before serving for optimal texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg