Description
These Strawberry Cream Cheese Muffins combine a moist vanilla muffin base with juicy fresh strawberries and a rich cream cheese filling. Topped with a buttery crumb topping, they are perfect for breakfast or a sweet snack.
Ingredients
Scale
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Muffin Batter
- 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)
Crumb Topping
- 1/3 cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Make Cream Cheese Filling: In a small bowl, combine the softened cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix until smooth and creamy, set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Mix Wet Ingredients: In another bowl, beat together 2 large eggs, 1/2 cup milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and stir gently until just combined, taking care not to overmix to maintain muffin tenderness.
- Prepare Strawberries: Toss the diced fresh strawberries in 1 tablespoon of flour to coat them, which will help prevent them from sinking during baking. Gently fold the strawberries into the batter.
- Make Crumb Topping: In a small bowl, combine 1/3 cup all-purpose flour, 3 tablespoons granulated sugar, and 3 tablespoons melted unsalted butter until crumbly.
- Assemble Muffins: Spoon batter halfway into each muffin cup, then add a dollop of cream cheese filling in the center. Cover with remaining batter, then sprinkle crumb topping evenly over each muffin.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure cream cheese is softened for easy mixing of the filling.
- Do not overmix the batter to keep the muffins light and fluffy.
- Tossing strawberries in flour helps prevent them from sinking to the bottom.
- Use fresh strawberries for best flavor and texture.
- You can store these muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
