Description
Delightful Strawberry Cream Cheese Muffins featuring a moist strawberry batter layered with a sweet cream cheese filling and topped with a crunchy crumb topping. Perfectly balanced sweetness and a tender crumb make these muffins an ideal treat for breakfast or dessert.
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 and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Make cream cheese filling: In a small bowl, combine the softened cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract. Mix thoroughly until the mixture is smooth and creamy.
- Mix dry ingredients for batter: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine wet ingredients: In another bowl, beat the 2 eggs, milk, vegetable oil, and 1 teaspoon vanilla extract until fully combined and slightly frothy.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Prepare strawberries: Toss the diced strawberries in 1 tablespoon of all-purpose flour to coat them. This prevents the strawberries from sinking and bleeding too much juice into the batter. Gently fold the coated strawberries into the muffin batter.
- Make crumb topping: In a small bowl, combine 1/3 cup all-purpose flour, 3 tablespoons granulated sugar, and 3 tablespoons melted unsalted butter. Mix until crumbly and combined.
- Assemble muffins: Spoon about half of the strawberry batter into each muffin cup. Add a spoonful of the cream cheese filling on top of each, then cover with the remaining batter. Finally, sprinkle the crumb topping evenly over each muffin.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For best results, use fresh ripe strawberries. Frozen strawberries can be used but may add excess moisture.
- Be careful not to overmix the batter to avoid dense muffins.
- The flour coating on strawberries helps keep them suspended in the batter and prevents sogginess.
- You can substitute vegetable oil with melted coconut oil or butter for a different flavor.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
