Description

These Cream Cheese Strawberry Muffins are wonderfully moist and bursting with fresh strawberries. Featuring a delicious cream cheese filling that adds a creamy, tangy surprise inside each muffin, this recipe combines the sweetness of berries with a soft, tender crumb. Perfect for breakfast, brunch, or an afternoon treat, these muffins are easy to prepare and bake to golden perfection.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
½ cup unsalted butter, melted and slightly cooled
½ cup buttermilk (or milk with 1 teaspoon vinegar added)

Fruits and Fillings

1 ½ cups fresh strawberries, hulled and chopped
4 ounces cream cheese, softened
2 tablespoons powdered sugar (for cream cheese filling)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until well mixed.
Combine Sugars and Egg: In another bowl, mix the granulated sugar and brown sugar together. Add the egg and vanilla extract, whisking until smooth and creamy.
Add Butter and Buttermilk: Pour in the melted butter and buttermilk into the sugar and egg mixture. Stir gently until combined, being careful not to overmix.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until no dry flour remains.
Fold in Strawberries: Gently fold in the chopped strawberries until evenly distributed throughout the batter.
Prepare Cream Cheese Filling: In a small bowl, combine the softened cream cheese and powdered sugar, blending until smooth and creamy. Set aside.
Fill Muffin Cups – Part 1: Spoon about a tablespoon of muffin batter into the bottom of each muffin cup.
Add Cream Cheese Filling: Place a small scoop of the cream cheese filling in the center of each muffin cup, on top of the batter.
Fill Muffin Cups – Part 2: Top each muffin cup with another tablespoon of muffin batter, covering the cream cheese filling completely.
Optional Topping: If desired, sprinkle leftover strawberries on top of each muffin for an extra burst of fruit.
Bake: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the muffin portion (not the filling) comes out clean.
Cool: Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Be careful not to overmix the batter to keep the muffins tender and light.
Ensure the cream cheese is very soft to mix smoothly with powdered sugar for the filling.
Fresh strawberries provide the best flavor and texture; frozen berries can be used but may release more moisture.
You may substitute buttermilk with regular milk plus 1 teaspoon vinegar or lemon juice to achieve similar tanginess.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Muffins can be gently reheated before serving to refresh their softness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: cream cheese muffins, strawberry muffins, moist muffins, breakfast muffins, cream cheese filling