Description
These Strawberry Cream Cheese Muffins are soft, moist, and bursting with fresh strawberries and a creamy, tangy cream cheese center. Topped with a buttery cinnamon streusel, they make the perfect indulgent breakfast or snack treat. With a tender crumb infused with vanilla and buttermilk, these muffins balance sweetness and richness beautifully.
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 the softened cream cheese and 1/4 cup granulated sugar with 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 fully combined. Set aside or refrigerate.
- Make the Streusel Topping (Optional): In another medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/4 teaspoon ground cinnamon. Add cold cubed butter and cut it into the dry ingredients using a pastry blender or fingertips until the mixture looks like coarse crumbs. Set aside or refrigerate.
- Preheat Oven and Prepare Muffin Tin: Preheat the 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 the cold, cubed butter to the dry ingredients and cut it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and 1 teaspoon vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine; be careful not to overmix.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter.
- Fill Muffin Cups with Batter: Spoon batter into each muffin cup until halfway full.
- Add Cream Cheese Filling: Place about 1 tablespoon of cream cheese filling in the center of each muffin cup over the batter.
- Top with Remaining Batter: Cover the cream cheese filling with the remaining batter, filling each cup almost to the top.
- Add Streusel Topping (Optional): Sprinkle the streusel topping evenly over each muffin.
- Bake Muffins: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean and tops are golden brown.
- Cool Muffins: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the butter is cold when cutting into the dry ingredients to create a tender, crumbly texture.
- Don’t overmix the batter to avoid dense muffins; it’s okay to have some lumps.
- Fresh strawberries add the best flavor and texture, but frozen can be used if thawed and drained.
- The streusel topping adds a delicious crunch and cinnamon flavor but can be omitted for a simpler muffin.
- These muffins are best enjoyed within 2 days or can be frozen for up to 2 months.
