Strawberry Cream Cheese Muffins
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These Strawberry Cream Cheese Muffins are a perfect combination of fresh strawberries and creamy cheesecake-like filling, baked into soft, fluffy muffins. Bursting with juicy strawberries and a swirl of sweet cream cheese in every bite, these muffins are perfect for breakfast, a snack, or even dessert. If you love strawberries and cheesecake, you’ll fall in love with these muffins.
My family absolutely adores these Strawberry Cream Cheese Muffins, and they’ve become a weekend favorite. The first time I baked them, I was amazed at how quickly they disappeared from the cooling rack! My husband says they remind him of summer days at the farmers’ market, and my kids always ask for seconds. The combination of sweet strawberries and creamy filling is simply irresistible. Now, every time I make these, I’m flooded with happy memories and the smell of fresh strawberries fills the kitchen!
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Why You’ll Love Strawberry Cream Cheese Muffins
- Perfect Blend of Flavors: Sweet strawberries and creamy cheesecake filling create the perfect balance of flavors.
- Moist & Fluffy Texture: These muffins are soft, fluffy, and stay moist for days.
- Fresh or Frozen Strawberries: You can use fresh or frozen strawberries, making them a year-round favorite.
- Easy to Make: Simple ingredients and quick to whip up for any occasion.
Ingredients Notes for Strawberry Cream Cheese Muffins
- Fresh Strawberries: Adds natural sweetness and juiciness to the muffins. Frozen strawberries work too, just thaw and drain them.
- Cream Cheese: This gives the muffins a creamy, rich swirl, almost like a mini cheesecake in every bite.
- Vanilla Extract: Adds a lovely depth of flavor to both the muffin batter and cream cheese filling.
- Lemon Zest (Optional): Adds a bright citrus note that complements the strawberries beautifully.
Recipe Steps for Strawberry Cream Cheese Muffins
Step 1: Preheat the Oven & Prep the Pan
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
Step 2: Make the Cream Cheese Filling
- In a small bowl, beat softened cream cheese with sugar and vanilla extract until smooth. Set aside.
Step 3: Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 4: Combine Wet Ingredients
- In another bowl, whisk together eggs, melted butter, milk, and vanilla extract until well combined.
Step 5: Fold in Strawberries
- Gently fold the wet ingredients into the dry ingredients until just combined. Fold in diced strawberries, being careful not to overmix.
Step 6: Assemble Muffins
- Fill each muffin cup halfway with batter. Add a spoonful of the cream cheese mixture, then top with more batter to cover the filling.
Step 7: Bake
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Storage Options
- Room Temperature: Store these muffins in an airtight container for up to 3 days.
- Refrigerator: For longer storage, keep them in the fridge for up to a week.
- Freezer: You can also freeze these muffins for up to 2 months. Thaw at room temperature or reheat in the microwave.
Variations & Substitutions
- Berries: Swap the strawberries for blueberries, raspberries, or a combination of your favorite berries.
- Lemon Flavor: Add lemon zest to the batter for a bright citrus flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make these muffins gluten-free.
- Chocolate Chips: Add mini chocolate chips to the batter for a chocolatey twist.
Strawberry Cream Cheese Muffins
Ingredients
- For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 cup fresh strawberries diced
- For the Cream Cheese Filling:
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- Make the Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream (or yogurt).
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the diced strawberries, being careful not to overmix.
- Fill Muffin Tins: Spoon about 1 tablespoon of the muffin batter into each muffin cup. Add a small dollop of the cream cheese mixture on top of the batter, then cover with more muffin batter until the cups are about 2/3 full.
- Bake: Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
