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Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins for a Sweet Morning Boost

These Strawberry Cream Cheese Muffins offer a delightful combination of flavors with a light, fluffy base and creamy filling, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Streusel Topping
  • 1 cup All-Purpose Flour Provides structure and crunch for the topping.
  • 0.5 cup Light Brown Sugar Adds sweetness and moisture; substitute with granulated sugar for a lighter option.
  • 0.25 teaspoon Salt Enhances the flavors in the topping; don’t skip it!
  • 0.5 cup Unsalted Butter Adds richness; can be replaced with coconut oil for a dairy-free version.
For the Muffins
  • 2 cups All-Purpose Flour The foundation of your muffins; gluten-free flour can be used as a substitute.
  • 1 cup Granulated Sugar Sweetens the muffin batter and helps with browning.
  • 2 teaspoons Baking Powder A crucial leavening agent that helps the muffins rise.
  • 0.5 teaspoon Salt Essential for balancing flavors; essential not to omit.
  • 0.5 cup Vegetable Oil Keeps the muffins moist; can substitute with melted coconut oil.
  • 1 large Egg Binds the ingredients and adds moisture; a flax egg can be used for a vegan option.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; almond extract is a lovely alternative to try.
  • 0.5 cup Greek Yogurt Contributes moisture and tang; replace with sour cream or a dairy-free yogurt if needed.
  • 1 cup Fresh Strawberries The stars of the show; can use frozen if thawed and drained.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Creates a creamy, tangy filling; low-fat version available.
  • 0.25 cup Granulated Sugar Sweetens the filling; adjust to taste.
  • 2 tablespoons Corn Starch Stabilizes the filling; omit if unavailable but may affect texture.
For the Glaze
  • 1 cup Powdered Sugar Sweetens the glaze; adjust based on your sweetness preference.
  • 2 tablespoons Milk or Cream Achieves a drizzle consistency for the glaze; non-dairy milk is a great alternative.

Equipment

  • Oven
  • Cupcake pan
  • mixing bowls
  • whisk
  • rubber spatula

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a cupcake pan with paper liners.
  2. In a medium bowl, combine flour, light brown sugar, and salt to create a dry mixture. Melt the unsalted butter and mix until coarse crumbs form.
  3. In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt. In another bowl, blend egg and granulated sugar until smooth, then add Greek yogurt, vegetable oil, and vanilla extract.
  4. Fold in dry ingredients and fresh strawberries carefully to avoid overmixing.
  5. Beat together cream cheese, granulated sugar, corn starch, and vanilla extract until smooth for the filling.
  6. In each lined cupcake tin, add a tablespoon of muffin batter, then a dollop of cream cheese filling, followed by more batter to fill two-thirds.
  7. Bake at 350°F (175°C) for 22-25 minutes until golden brown. Cool in the pan for 5-10 minutes before transferring to a wire rack.
  8. Whisk powdered sugar with milk to reach a smooth consistency for the glaze and drizzle over the cooled muffins.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use room temperature cream cheese for a smooth filling and avoid overmixing the batter to keep muffins light. Baking time matters for optimal results.

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