Strawberry Cream Cheese Muffins Recipe

Let’s be honest: is there anything that screams “good morning” quite like a warm, freshly baked muffin? I think not. And when that muffin is bursting with juicy berries and a rich, creamy surprise in the center? Well, you’ve just elevated your entire breakfast game. These Strawberry Cream Cheese Muffins are my absolute go-to when I want to treat my family to something special without spending all morning in the kitchen. They’re the perfect sweet start to a busy day, a guaranteed hit at any brunch gathering, and a fantastic way to use up those beautiful strawberries you picked up.

Table of Contents

Table of Contents

Why You’ll Love This Strawberry Cream Cheese Muffins Recipe

• Perfect for Busy Mornings: Whip up the batter in minutes for a quick and impressive breakfast.
• Family-Friendly Favorite: The sweet strawberry flavor and creamy center are a guaranteed crowd-pleaser for kids and adults alike.
• Make-Ahead Magic: Bake a batch ahead of time and enjoy them all week long. They freeze beautifully, too!
• Endless Variations: Easily swap the strawberries for blueberries, raspberries, or even a mix of your favorite fruits.

Ingredients

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For the Muffins:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg, room temperature
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, diced

For the Cream Cheese Filling:

• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

For the Topping (Optional):

• 2 tbsp coarse sugar

Equipment You’ll Need

• Standard 12-cup muffin tin
• Muffin liners
• Two mixing bowls (one large, one medium)
• Hand mixer or whisk
• Ice cream scoop (for easy portioning)

How to Make Strawberry Cream Cheese Muffins

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate medium bowl, beat the egg, then whisk in the milk, oil, and vanilla extract until just combined.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until the batter is moistened. Be careful not to overmix—a few lumps are perfectly fine! Gently fold in the diced strawberries.
5. In the medium bowl (you can rinse and reuse it!), beat the softened cream cheese, 1/4 cup sugar, and 1 tsp vanilla with a hand mixer until smooth and creamy.
6. Using an ice cream scoop or spoon, fill each muffin cup about halfway with the strawberry batter. Then, add a dollop (about a teaspoon) of the cream cheese mixture right into the center of each. Top with the remaining muffin batter, covering the cream cheese completely. If using, sprinkle the tops with coarse sugar.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the muffin part (avoid the cream cheese center) comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Try to resist eating one right away—that cream cheese filling is molten lava hot!

Tips for the Best Muffins

Don’t overmix the batter! This is the golden rule of muffin-making. Overmixing leads to tough, dense muffins. Stir until the ingredients are just combined. A few dry spots are okay—they’ll incorporate in the oven. If you’re using frozen strawberries, do not thaw them first. Toss them in a bit of flour to prevent them from sinking and bleeding too much color into the batter. And for a real bakery-style finish, that sprinkle of coarse sugar on top is non-negotiable for that delightful crunch.

Serving Suggestions

These muffins are glorious all on their own with a cup of coffee. But if you really want to go all out, serve them slightly warm with a pat of butter. They also make a fantastic addition to a weekend brunch spread alongside a savory option like this Easy Breakfast Casserole or a refreshing Mango Smoothie.

How to Store and Freeze

Once completely cool, store these muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week. They also freeze wonderfully! Wrap each muffin individually in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature or warm gently in the microwave.

Frequently Asked Questions

Can I use frozen strawberries?

Absolutely! You can use frozen strawberries without thawing them first. Just dice them while they’re still frozen and toss them in a tablespoon of flour from your measured amount. This helps prevent them from turning your entire batter pink.

Can I make these muffins ahead of time?

Yes, this is a great make-ahead recipe. You can bake them a day in advance and store them in an airtight container. The cream cheese filling also holds up well, making them perfect for meal prepping your breakfasts for the week.

My cream cheese sunk into the batter. What did I do wrong?

This usually happens if the cream cheese filling is too liquidy or if it’s placed on top of the batter without being covered. Make sure your cream cheese is softened but not melted, and be sure to completely encase the dollop with the top layer of muffin batter before baking.

Can I use a different fruit?

Of course! This recipe is very versatile. Blueberries, raspberries, diced peaches, or even apples would be delicious substitutes for the strawberries. You can learn more about balancing flavors in your baking from this great resource on ingredient substitutions from King Arthur Baking.

A Final Thought

This Strawberry Cream Cheese Muffins recipe is one of those little joys that makes everyday life feel a bit more celebratory. It’s a simple pleasure that fills your home with an incredible aroma and gives everyone something to smile about. I hope this recipe finds its way into your regular rotation and becomes a cherished favorite in your home, just like it is in mine.