These Strawberry Cream Cheese Muffins aren’t just delicious; they are remarkably easy to whip up, making them perfect for a weekend brunch, a weekday breakfast treat, or a delightful afternoon snack. Using simple ingredients and straightforward steps, you can achieve bakery-quality results right in your own kitchen. The combination of sweet berries and tangy cream cheese is a classic pairing that appeals to everyone. These muffins look impressive but require minimal fuss. Ready to fill your kitchen with the scent of baking bliss and create muffins that will disappear in minutes? Try these Strawberry Cream Cheese Muffins tonight—you won’t believe how simple and utterly delicious they are! Your family and friends will thank you.

Ingredients:

For the Muffins:

2 cups (250g) All-purpose flour (Spoon and level for accuracy)
¾ cup (150g) Granulated sugar
2 ½ teaspoons Baking powder
½ teaspoon Salt
1 large Egg, at room temperature
¾ cup (180ml) Milk (whole milk or buttermilk recommended)
⅓ cup (80ml) Vegetable oil (or melted butter, cooled slightly)
1 teaspoon Vanilla extract
1 ½ cups (about 225g) Fresh strawberries, hulled and diced

For the Cream Cheese Filling:

4 oz (113g) Cream cheese, softened (Use full-fat block cream cheese for the richest, best texture)
¼ cup (50g) Granulated sugar
1 large Egg yolk
½ teaspoon Vanilla extract

Universal Tips:

Ensure your eggs and milk are at room temperature; this helps ingredients combine smoothly for a better batter texture.
Toss diced strawberries lightly with 1 tablespoon of flour from the measured amount before adding to the batter – this helps prevent them from sinking to the bottom of your Strawberry Cream Cheese Muffins.
Fresh strawberries offer vibrant flavor and nutrients; you can learn more about the nutritional value of Strawberries.
We recommend standard cream cheese, but if you’re interested in specifics, you can check Cream Cheese Nutrition details.

Step-by-Step Instructions

Preheat & Prep: Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners or grease it well. Why: Proper preheating ensures the muffins rise correctly and bake evenly from the moment they enter the oven.
Make Cream Cheese Filling: In a small bowl, beat the softened cream cheese with the sugar, egg yolk, and vanilla extract until smooth and creamy. A hand mixer makes this quick, but vigorous whisking works too. Set aside. Why: A smooth filling ensures a luscious pocket of creaminess without lumps in your finished Strawberry Cream Cheese Muffins.
Combine Dry Ingredients: In a large bowl, whisk together the flour, ¾ cup granulated sugar, baking powder, and salt. Why: Whisking distributes the leavening agents (baking powder) and salt evenly throughout the flour, leading to a consistent rise and flavor.
Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, milk, oil (or melted butter), and 1 teaspoon vanilla extract until well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon just until combined. Do not overmix; a few lumps are perfectly fine. Why: Overmixing develops gluten in the flour, which can result in tough, dense muffins instead of light and tender ones.
Fold in Strawberries: Gently fold the diced (and optionally floured) strawberries into the batter. Use a folding motion (scraping down the side and bringing the batter up from the bottom) to incorporate them without crushing the berries or overmixing the batter. Why: Gentle folding maintains the batter’s airy texture and prevents streaks of crushed strawberry juice.
Assemble the Muffins: Fill each muffin cup about halfway with batter. Add a generous teaspoon (or slightly more) of the cream cheese filling into the center of the batter in each cup. Top with the remaining muffin batter, dividing it evenly among the cups (they should be about ¾ full). If desired, use a toothpick to gently swirl the cream cheese into the top layer of batter for a marbled effect, but don’t over-swirl.
Bake: Bake at 400°F (200°C) for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the muffin part (avoiding the cream cheese filling) comes out clean. Why: Testing ensures the muffins are fully cooked inside without being dry.
Cool: Let the Strawberry Cream Cheese Muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Why: Cooling briefly in the pan allows the muffins to set slightly, making them easier to remove. Cooling completely on a wire rack prevents the bottoms from becoming soggy due to trapped steam.

Servings Ideas

Serving these delightful Strawberry Cream Cheese Muffins is all about enhancing their natural charm. They are absolutely perfect served slightly warm, allowing the cream cheese filling to be extra luscious. For a simple breakfast or brunch, present them on a platter alongside a bowl of fresh mixed berries – the visual echo of strawberries is always appealing. Pair them with a hot cup of coffee, a soothing latte, or a classic cup of tea. A tall glass of cold milk is also a fantastic companion, especially for kids.

For a more elegant presentation, consider a light dusting of powdered sugar just before serving. This adds a touch of sweetness and a beautiful visual contrast. If serving as part of a larger brunch spread, arrange the Strawberry Cream Cheese Muffins on a tiered stand or a rustic wooden board. You could also offer a small bowl of softened butter or even a light lemon glaze on the side for drizzling, although they are truly delicious on their own. Enjoy these versatile muffins anytime!

FAQs

Q1: Can I use frozen strawberries for these Strawberry Cream Cheese Muffins?

A: Yes, you absolutely can use frozen strawberries. Do not thaw them before adding to the batter; fold them in while still frozen. Tossing them in a tablespoon of flour first is highly recommended to prevent excess moisture and sinking. You might need to add an extra 2-4 minutes to the baking time when using frozen berries. Using frozen berries is a great way to enjoy these Strawberry Cream Cheese Muffins year-round.

Q2: How should I store leftover Strawberry Cream Cheese Muffins?

A: Store leftover muffins in an airtight container. Due to the cream cheese filling, it’s best to store them in the refrigerator for up to 5-7 days. They can be kept at room temperature for 1-2 days if your kitchen isn’t too warm, but refrigeration is safer for longer storage. You can gently reheat them in the microwave for 10-15 seconds or in a low oven before serving to refresh their texture.

Q3: Can I make these Strawberry Cream Cheese Muffins gluten-free?

A: Yes, you can adapt this recipe to be gluten-free. Substitute the all-purpose flour with a good quality 1:1 gluten-free baking flour blend (one that contains xanthan gum). Follow the recipe instructions as written, but keep an eye on the batter consistency – you may need a touch more liquid if the batter seems too thick. Baking times should remain similar, but always check for doneness with a skewer. Making gluten-free Strawberry Cream Cheese Muffins is definitely achievable!

Q4: My cream cheese filling sank to the bottom. What went wrong?

A: This can happen for a couple of reasons. Your muffin batter might have been slightly too thin, allowing the denser cream cheese filling to sink easily. Ensure you measure your ingredients accurately, especially the flour. Alternatively, the dollop of cream cheese filling might have been too large or heavy. Try using slightly smaller dollops next time. Also, ensure you place the filling onto the first layer of batter, rather than pushing it deep down, before topping with more batter.

Q5: Can I add a streusel topping to these muffins?

A: Definitely! A simple streusel topping would be delicious on these Strawberry Cream Cheese Muffins. Combine ½ cup flour, ¼ cup brown sugar, ¼ cup cold cubed butter, and ½ teaspoon cinnamon (optional) using a pastry blender or your fingers until crumbly. Sprinkle this mixture over the muffins before baking. It adds a lovely crunchy texture and extra flavor.

Q6: How can I make the cream cheese swirl more visible on top?

A: To achieve a more pronounced swirl, reserve a small amount of the cream cheese filling. After filling the muffin cups and topping with the final layer of batter, place a few tiny dots of the reserved cream cheese filling on the very top. Then, use a toothpick or the tip of a knife to gently swirl the cream cheese into the batter surface without mixing it in completely. Be careful not to over-swirl, as this can muddy the pattern. This technique makes your Strawberry Cream Cheese Muffins look even more professional.

Conclusion

Baking a batch of these Strawberry Cream Cheese Muffins is such a rewarding experience. From the simple mixing process to the heavenly aroma that fills your home, it’s a recipe that brings joy. The combination of tender, moist muffin, bright pops of fresh strawberry, and that irresistible pocket of creamy, tangy filling makes these muffins truly special. They are perfect for sharing, but be warned – they tend to disappear quickly! Whether you’re a seasoned baker or just starting, this recipe is straightforward and delivers fantastic results every time. We hope you enjoy making and eating these wonderful Strawberry Cream Cheese Muffins as much as I do.

Pro Tips:

For extra tang and brightness, add ½ teaspoon of finely grated lemon zest to the cream cheese filling mixture.
For a beautiful bakery-style finish, sprinkle a little coarse sanding sugar over the tops of the muffins just before baking for a delightful crunch and sparkle.

Variations to Try:

Blueberry Cream Cheese Muffins: Simply swap the strawberries for an equal amount of fresh or frozen blueberries.
Mixed Berry Cream Cheese Muffins: Use a combination of strawberries, blueberries, raspberries, or blackberries.
White Chocolate Strawberry Muffins: Fold ½ cup of white chocolate chips into the batter along with the strawberries for an extra decadent treat.

While these muffins offer sweet indulgence, remember that variety is the spice of life! If you’re looking for savory inspiration later, check out our diverse recipes, like the unique Cheesesteak Tortellini in Creamy Provolone Sauce or the comforting Delicious Creamy Cheesesteak Tortellini. Happy Baking!

The Best Strawberry Cream Cheese Muffins You’ll Ever Bake

Print Recipe

These Strawberry Cream Cheese Muffins combine sweet berries with a creamy center, offering a bakery-style treat you can easily make at home. Perfect for brunch, breakfast, or an anytime snack, these muffins look fancy but come together in simple steps.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast, Brunch, Snack
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Muffins:
2 cups (250g) All-purpose flour
¾ cup (150g) Granulated sugar
2 ½ tsp Baking powder
½ tsp Salt
1 large Egg, room temp
¾ cup (180ml) Milk
⅓ cup (80ml) Vegetable oil (or melted butter)
1 tsp Vanilla extract
1 ½ cups (225g) Fresh strawberries, hulled and diced
For the Cream Cheese Filling:
4 oz (113g) Cream cheese, softened
¼ cup (50g) Granulated sugar
1 large Egg yolk
½ tsp Vanilla extract

Instructions

Preheat: Preheat oven to 400°F (200°C). Line or grease a 12-cup muffin tin.
Cream Cheese Filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
Dry Ingredients: Whisk flour, sugar, baking powder, and salt in a large bowl.
Wet Ingredients: In another bowl, whisk egg, milk, oil, and vanilla.
Combine: Pour wet into dry and stir just until combined. Do not overmix.
Fold Strawberries: Toss strawberries in 1 tbsp flour (from measured amount), then gently fold into batter.
Assemble: Fill muffin cups halfway. Add 1 tsp cream cheese filling, then top with more batter (¾ full). Optionally swirl top lightly.
Bake: Bake 18-22 mins, or until golden and a skewer inserted into the muffin (not cream cheese center) comes out clean.
Cool: Cool 5-10 mins in pan, then transfer to wire rack to cool completely.

Notes

For bakery-style muffins, sprinkle coarse sugar on top before baking. Try lemon zest in the filling for a citrus twist or sub blueberries for a different flavor.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: strawberry muffins, cream cheese muffins, easy brunch muffins, berry muffins