Description
These Strawberry Cream Cheese Muffins combine moist, tender muffin batter with a luscious cream cheese filling and a crumbly cinnamon streusel topping. Perfectly sweet with fresh strawberries folded into the batter, these muffins are ideal for breakfast, brunch, or a delightful snack.
Ingredients
Scale
Muffin Batter
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and diced
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Streusel Topping (Optional)
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, beat softened cream cheese with 1/4 cup granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Add the egg yolk and 1/2 teaspoon vanilla extract, then beat again until well combined. Set aside or refrigerate.
- Make the Streusel Topping (Optional): In a separate bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/4 teaspoon ground cinnamon. Add cold cubed butter and cut it into the dry ingredients with a pastry blender or fingertips until mixture resembles coarse crumbs. Set aside or refrigerate.
- Preheat Oven and Prepare Muffin Tin: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt.
- Cut Butter into Dry Ingredients: Add cold cubed butter to the dry mixture and cut it in with a pastry blender or fingertips until it resembles coarse crumbs.
- Mix Wet Ingredients: In another bowl, whisk together buttermilk, eggs, and vanilla extract until combined.
- Combine Wet and Dry Ingredients: Pour wet ingredients into dry ingredients and stir just until combined. Avoid overmixing; some lumps are fine.
- Fold in Strawberries: Gently fold in diced fresh strawberries to distribute evenly.
- Assemble Muffins – Bottom Layer: Fill each muffin cup halfway with the batter.
- Add Cream Cheese Filling: Spoon about 1 tablespoon of the cream cheese filling into the center of each muffin cup.
- Top with Remaining Batter: Cover the cream cheese filling with remaining batter, filling each cup nearly to the top.
- Add Streusel Topping: If using, sprinkle the streusel topping evenly over the muffin tops.
- Bake Muffins: Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Muffin tops should be golden and streusel browned.
- Cool Muffins: Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use cold butter for both the muffin batter and streusel to achieve a crumbly texture.
- Do not overmix the batter to keep muffins tender and moist.
- The cream cheese filling can be prepared ahead of time and refrigerated.
- The streusel topping is optional but adds a delightful crunch and cinnamon flavor.
- Fresh strawberries provide the best flavor; if unavailable, frozen (thawed and drained) can be substituted.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
