Description
Delight in these moist and fluffy Strawberry Cream Cheese Muffins, featuring a luscious cream cheese filling and a sweet crumb topping. Bursting with fresh diced strawberries and a hint of vanilla, these muffins are perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
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)
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Crumb Topping
- 1/3 cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat the Oven: 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.
- Prepare the Cream Cheese Filling: In a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix thoroughly until smooth and creamy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and flavorings.
- Combine Wet Ingredients: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until fully combined, creating a smooth mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture and gently stir just until combined to avoid overmixing which can toughen the muffins.
- Prepare Strawberries: Toss the diced strawberries with 1 tablespoon of flour to coat them. This prevents them from sinking to the bottom during baking. Gently fold the coated strawberries into the batter.
- Make the Crumb Topping: In a small bowl, combine the flour, granulated sugar, and melted butter. Mix until crumbly.
- Assemble the Muffins: Spoon the batter into each muffin cup, filling them halfway. Add a spoonful of cream cheese filling on top, then cover with the remaining batter. Sprinkle each muffin with the crumb topping evenly.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until they turn golden brown and a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Do not overmix the batter once wet and dry ingredients are combined to keep the muffins tender.
- Coating the strawberries with flour helps keep them evenly distributed throughout the batter.
- Use fresh strawberries for best flavor and texture; frozen strawberries may release too much moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
