Strawberry Cream Cheese Muffins (Print Version)

Delightful tender muffins dotted with fresh strawberries and creamy cheese swirls, ideal for a cozy brunch or breakfast.

# 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 - 1.5 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

# How to Make:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
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 add milk and vanilla extract.
04 - Add dry ingredients to wet mixture and stir until just combined. Gently fold in diced strawberries without overmixing.
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 filling.
07 - If desired, sprinkle muffin tops with coarse sugar for a crunchy finish.
08 - Bake for 22 to 25 minutes until muffins are golden and a toothpick inserted into the muffin body comes out clean.
09 - Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The cream cheese center stays impossibly creamy while the muffin bakes, like finding a secret layer of richness in every bite.
  • Fresh strawberries burst through tender crumb instead of sinking to the bottom like they do in most recipes.
  • They're simple enough for a weekday breakfast but impressive enough to bring to someone's house without apologizing.
02 -
  • Room temperature cream cheese is non-negotiable; cold cream cheese will have lumps and won't blend smoothly, ruining the filling's texture.
  • Don't insert the toothpick test into the cream cheese center because it will always come out moist and give you a false reading.
03 -
  • Measure your flour by spooning it into the measuring cup rather than scooping directly from the bag, which compacts it and makes the muffins dense.
  • If your cream cheese filling seems soft or runny, refrigerate it for 15 minutes before filling the muffins; cold filling is easier to spoon and less likely to sink.
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