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–+ servings
Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins

Soft bakery-style muffins swirled with tangy cream cheese and juicy strawberries. Perfect for breakfast or an afternoon treat.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 2.25 cup all-purpose flour
  • 0.66 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 2.25 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 tbsp cornstarch
  • 1 cup buttermilk shaken
  • 0.5 cup plain Greek yogurt full-fat or 2%
  • 0.33 cup vegetable oil
  • 2 tsp vanilla extract divided
  • 0.5 tsp finely grated lemon zest optional, brightens flavor
  • 1.25 cup fresh strawberries, diced pat very dry
  • 8 oz cream cheese, softened
  • 0.33 cup powdered sugar
  • 1.5 tbsp turbinado sugar for topping

Instructions

Preparation Steps

  • Heat oven to 375°F. Line a 12-cup muffin pan with paper liners and lightly mist with spray.
  • Beat cream cheese with powdered sugar and 0.5 tsp vanilla until smooth; refrigerate while you prep the batter.
  • Whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cornstarch in a large bowl.
  • Combine buttermilk, Greek yogurt, oil, remaining 1.5 tsp vanilla, and lemon zest in a separate bowl until smooth.
  • Stir wet mixture into dry ingredients just until no dry streaks remain. Do not overmix.
  • Fold in diced strawberries gently to keep the batter light.
  • Scoop a heaping tablespoon of batter into each cup. Add a rounded teaspoon of cream cheese mixture, then cover with more batter to fill about 3/4 full.
  • Sprinkle tops with turbinado sugar. Bake 18–21 minutes, until golden and a tester comes out clean around the cream cheese.
  • Cool in the pan for 5 minutes, then transfer to a rack to finish cooling. Serve warm or at room temperature.

Notes

Variation: Swap in blueberries or raspberries for the strawberries, or add a light lemon glaze after cooling. Storage: Keep muffins covered in the fridge for up to 4 days, or freeze up to 2 months; thaw at room temperature and warm briefly before serving.
This recipe is an original creation inspired by classic Strawberry Cream Cheese Muffins flavors. All ingredient ratios and instructions are independently developed.