Description
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.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
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
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~320 kcal
- Sugar: ~22g
- Sodium: ~240mg
- Fat: ~15g
- Carbohydrates: ~42g
- Protein: ~5g