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Strawberry Cream Cheese Muffins

Sally Thompson
If you’re looking for a show-stopping muffin that’s as delightful to eat as it is to look at, Strawberry Cream Cheese Muffins are your answer. These bakery-style treats are packed with juicy strawberries and a sweet cream cheese center, all topped with a buttery cinnamon crumb. Perfect for a quick breakfast, a healthy snack alternative, or a standout in your brunch spread, these muffins tick every box. Whether you’re after breakfast ideas, easy recipe inspiration, or food ideas for guests, this recipe is bound to become a repeat favorite.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 285 kcal

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup milk
  • 1 cup fresh strawberries chopped
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter melted

Instructions
 

  • 1. In a medium mixing bowl, beat softened cream cheese with sugar and vanilla until smooth. Set aside.
  • 2. In a separate bowl, combine flour, brown sugar, and cinnamon for the topping. Mix in melted butter with a fork until crumbly.
  • 3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • 4. Cream butter and sugar in another bowl until fluffy. Beat in eggs one at a time, then vanilla, sour cream, and milk.
  • 5. Gently mix wet and dry ingredients together. Fold in chopped strawberries.
  • 6. Line a muffin tin and spoon a tablespoon of batter into each cup.
  • 7. Add a teaspoon of cream cheese filling in the center. Top with more batter and sprinkle with crumb topping.
  • 8. Bake at 375°F (190°C) for 20–24 minutes, or until the edges test clean.
  • 9. Cool in the pan for 5–10 minutes, then transfer to a wire rack.
  • 10. Serve warm or at room temperature.

Notes

For smooth filling, always use room-temperature cream cheese.
Avoid overmixing the batter for a light, fluffy texture.
Strawberries should be patted dry to prevent soggy muffins.

Nutrition

Serving: 1muffinCalories: 285kcalCarbohydrates: 32gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 55mgSodium: 210mgFiber: 1gSugar: 17g
Keyword breakfast ideas, cream cheese muffins, easy recipe, food ideas, strawberry muffins
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