Strawberry Cream Cheese Muffins

Name: Strawberry Cream Cheese Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 8 oz cream cheese, softened to room temp; 1/4 cup granulated sugar; 1 egg yolk; 1 tsp vanilla extract; 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup (1 stick) unsalted butter, melted and slightly cooled; 3/4 cup granulated sugar; 2 large eggs, room temperature; 1 cup sour cream or Greek yogurt, room temperature; 2 tsp vanilla extract; 1 1/2 cups fresh strawberries, diced small (about 1/4-inch pieces); Toss with 1 tbsp flour to prevent sinking; 1/2 cup all-purpose flour; 1/3 cup granulated sugar; 3 tbsp cold unsalted butter, cut into small cubes; 1/2 tsp cinnamon (optional); Muffin tin (12-cup); Muffin liners or cooking spray; Mixing bowls; Whisk and spatula; Small cookie scoop or spoon for filling

By Tyla | Last modified on Nov 26, 2025

Featured in: Breakfast

Okay, so imagine if someone took a fluffy vanilla muffin, stuffed it with sweetened cream cheese, swirled in fresh strawberries, topped it with buttery crumb topping, and said “this is totally acceptable breakfast food.” That’s exactly what’s happening here. Strawberry Cream Cheese Muffins are basically soft, tender muffins with a hidden pocket of tangy cream cheese filling and juicy strawberry pieces, all crowned with a crunchy streusel topping that makes you feel like you’re eating something from a fancy bakery instead of your own kitchen. They’re sweet, creamy, fruity, and so good that calling them “just muffins” feels like a crime. I made these for a brunch once and people were sneaking extras to take home in napkins. Another time I brought them to work and caused a small riot at the break room. These muffins have CHAOS ENERGY.

Why You’ll Love This Recipe

Dessert disguised as breakfast. Cream cheese filling makes these basically cheesecake muffins, but morning-appropriate.

That cream cheese surprise. Biting into the hidden cream cheese center is like finding treasure in your muffin.

Streusel topping. Because plain tops are boring and we deserve crunch in our lives.

Fresh strawberry flavor. Real fruit, not artificial flavoring or stale dried berries. We’re not animals.

Bakery vibes at home. These look and taste professional but require zero professional skills.

Make-ahead friendly. Prep the night before, bake in the morning, be a breakfast hero with minimal effort.

The Good Stuff You’ll Need

For the Cream Cheese Filling:

8 oz cream cheese, softened to room temp
1/4 cup granulated sugar
1 egg yolk
1 tsp vanilla extract

For the Muffin Batter:

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
2 large eggs, room temperature
1 cup sour cream or Greek yogurt, room temperature
2 tsp vanilla extract
1 1/2 cups fresh strawberries, diced small (about 1/4-inch pieces)
Toss with 1 tbsp flour to prevent sinking

For the Streusel Topping:

1/2 cup all-purpose flour
1/3 cup granulated sugar
3 tbsp cold unsalted butter, cut into small cubes
1/2 tsp cinnamon (optional)

Equipment:

Muffin tin (12-cup)
Muffin liners or cooking spray
Mixing bowls
Whisk and spatula
Small cookie scoop or spoon for filling

Let’s Do This

Step 1: Make the Cream Cheese Filling

In a medium bowl, beat softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes.

Add sugar, egg yolk, and vanilla extract. Beat until completely smooth and well combined.

The mixture should be thick and spreadable, not runny.

Set aside while you make the batter. Or refrigerate if making ahead.

Step 2: Make the Streusel Topping

In a small bowl, mix together flour, sugar, and cinnamon (if using).

Add cold butter cubes. Use a fork, pastry cutter, or your fingers to work the butter into the flour mixture until it looks like coarse crumbs with some pea-sized pieces.

You want a mixture that clumps when squeezed but is still crumbly.

Refrigerate until ready to use so the butter stays cold.

Step 3: Prep the Strawberries

Wash and hull the strawberries. Pat them COMPLETELY dry with paper towels.

Dice into small pieces, about 1/4-inch cubes. Small pieces distribute better and don’t create huge air pockets.

In a small bowl, toss the diced strawberries with 1 tablespoon flour. This prevents them from sinking to the bottom and absorbs excess moisture.

Set aside.

Step 4: Make the Muffin Batter

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with cooking spray.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together melted butter and sugar until well combined.

Add eggs one at a time, whisking well after each addition.

Add sour cream and vanilla extract. Whisk until smooth and creamy.

Add the dry ingredients to the wet ingredients and fold gently with a spatula until JUST combined. Don’t overmix—some lumps are okay. Overmixing creates tough, dense muffins.

Gently fold in the flour-coated strawberries until evenly distributed.

The batter will be thick—this is correct.

Step 5: Assemble the Muffins

Fill each muffin cup about 1/4 full with batter (about 1-2 tablespoons).

Add a heaping teaspoon of cream cheese filling in the center of each muffin cup, right on top of the batter.

Top with more muffin batter until each cup is about 2/3 to 3/4 full, covering the cream cheese completely.

The cream cheese should be completely enclosed in batter—if you can see it, add a bit more batter on top.

Sprinkle the streusel topping generously over each muffin.

Step 6: Bake

Bake at 375°F for 20-25 minutes until the tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean or with just a few moist crumbs.

The muffins should be puffed and the streusel should be golden.

Don’t overbake or they’ll be dry. The cream cheese center should still be soft and creamy.

Let cool in the pan for 5 minutes, then transfer to a wire rack.

These are amazing warm when the cream cheese is still gooey, or at room temperature.

Step 7: Try Not to Eat Them All

Resist the urge to eat them straight from the oven and burn your mouth on molten cream cheese.

Let them cool for at least 10 minutes so the cream cheese sets slightly.

Serve warm or at room temperature.

Top with a fresh strawberry for presentation if you’re feeling fancy.

Watch as people bite into them and make involuntary pleasure noises.

Serving Suggestions

These are perfect as-is for breakfast, brunch, or snack time:

Serve with hot coffee or tea
Pair with fresh fruit salad for a complete brunch spread
Warm slightly and serve with vanilla ice cream for dessert
Pack in lunch boxes for a special midday treat
Serve at Mother’s Day or Easter brunch
Arrange on a tiered stand for a fancy presentation
Dust with powdered sugar right before serving

Switch It Up

Blueberry Cream Cheese: Use blueberries instead of strawberries for a different berry vibe.

Chocolate Chip: Add 1/2 cup mini chocolate chips to the batter with the strawberries.

Lemon Strawberry: Add 1 tbsp lemon zest to the batter and use lemon extract in the filling.

Mixed Berry: Use a combination of strawberries, blueberries, and raspberries.

Cinnamon Roll Style: Add 1 tsp cinnamon to the batter and swirl cinnamon sugar through the cream cheese.

Nutella Swirl: Replace half the cream cheese filling with Nutella for chocolate-strawberry muffins.

Almond Strawberry: Use almond extract instead of vanilla in both the batter and filling.

Gluten-Free: Use a 1:1 gluten-free flour blend.

Reduced Sugar: Cut the sugar in the batter by 1/4 cup for a less sweet version.

Storage and Make-Ahead Tips

These keep well and can be prepped ahead for easy mornings.

Room temperature: Store in an airtight container for up to 2 days. They’re best fresh.

Refrigerate: Keep for up to 5 days in the fridge due to the cream cheese filling. Let come to room temp or warm slightly before eating.

Freeze: Wrap individual muffins tightly in plastic wrap, then place in freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge or microwave for 30-60 seconds.

Make ahead: Prep the cream cheese filling and streusel topping the night before. Mix the batter in the morning and assemble fresh.

Freeze batter: You can freeze the assembled, unbaked muffins. Bake from frozen, adding 5-7 extra minutes to the bake time.

Reheat: Microwave for 15-20 seconds to warm and soften the cream cheese center.

Why This Works So Damn Well

These muffins are basically engineered for perfection.

Sour cream (or yogurt) creates moisture and tang that keeps muffins tender for days and balances the sweetness.

Room temperature ingredients blend smoothly and create even texture throughout the muffins.

Tossing strawberries in flour absorbs excess moisture and prevents them from sinking to the bottom.

The cream cheese filling is thick enough to stay put during baking instead of melting into the batter.

Enclosing the filling completely prevents it from leaking out the top during baking.

Cold streusel stays chunky during baking instead of melting into the muffin, creating that signature crumbly topping.

Not overmixing the batter keeps the muffins tender and fluffy. Overmixing develops gluten which makes them tough.

375°F is the sweet spot for muffins—hot enough to create rise but not so hot that they burn before the center cooks.

When to Make These

Mother’s Day Brunch: Pretty, special, and shows you put in effort.

Easter Breakfast: Spring vibes with fresh strawberries and cream cheese.

Birthday Breakfast: Better than cake for breakfast and more socially acceptable.

Brunch Parties: Make a double batch—these disappear FAST.

Teacher Appreciation: Package a few in a box and become the favorite parent.

Weekend Treat: Because Saturday mornings deserve something special.

Bake Sale Champion: These sell out immediately and look expensive.

Questions People Actually Ask

Q: My cream cheese filling leaked out. What happened? A: You didn’t cover it completely with batter, or you overfilled the muffin cups. Make sure the filling is fully enclosed and cups are only 2/3 full.

Q: The strawberries sank to the bottom. Why? A: You forgot to toss them in flour, or your batter was too thin. Always coat fruit in flour before folding in.

Q: My muffins are dense and heavy. What did I do wrong? A: You overmixed the batter. Mix only until the flour just disappears—some lumps are fine.

Q: The tops didn’t brown. Help! A: Your oven temp was too low, or you underbaked them. Use an oven thermometer to verify temp and bake until golden.

Q: Can I use frozen strawberries? A: Yes, but don’t thaw them first. Chop while frozen, toss with flour, and fold into batter frozen. They’ll release less moisture this way.

Q: My streusel melted instead of staying crumbly. A: The butter wasn’t cold enough. Keep the streusel refrigerated until you’re ready to top the muffins.

Q: The cream cheese filling is grainy. Why? A: Your cream cheese wasn’t at room temperature when you mixed it. It needs to be soft for smooth texture.

Q: Can I make these without the cream cheese filling? A: Sure, but then they’re just strawberry muffins, not Strawberry Cream Cheese Muffins. The filling is what makes these special.

Q: My muffins stuck to the pan. What now? A: You didn’t use liners or grease well enough. Always use paper liners or thoroughly grease the pan, including the top surface.