Description
Delightfully moist and fluffy strawberry cream cheese muffins featuring a luscious cream cheese center and a crunchy crumb topping, perfect for breakfast or a sweet snack.
Ingredients
Scale
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
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)
Crumb Topping
- 1/3 cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prepare for baking.
- Prepare Cream Cheese Mixture: In a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix until the mixture is 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 ensuring even distribution of leavening agents.
- Mix Wet Ingredients: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined to create a homogeneous liquid mixture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing which can toughen the muffins.
- Coat Strawberries: Toss the diced strawberries in 1 tablespoon of flour to prevent them from sinking in the batter, then gently fold them into the muffin batter.
- Prepare Crumb Topping: In a small bowl, combine flour, granulated sugar, and melted butter to create a crumbly topping that adds texture and sweetness.
- Assemble Muffins: Spoon batter halfway into each muffin cup, add a spoonful of cream cheese filling in the center, then cover with the remaining batter. Finally, sprinkle the crumb topping evenly over each muffin.
- Bake: Bake the muffins for 18 to 22 minutes, or until they turn golden brown and a toothpick inserted into the muffin (not in cream cheese center) comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set nicely for serving.
Notes
- For best results, use fresh and fully softened cream cheese to ensure smooth filling consistency.
- Tossing strawberries in flour prevents them from sinking to the bottom during baking.
- The cream cheese filling adds a rich, tangy contrast that pairs beautifully with the sweet strawberry muffins.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Allow muffins to cool completely before storing to maintain crumb topping texture.
