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Strawberry Cream Cheese Muffins

Irresistibly Moist Strawberry Cream Cheese Muffins You’ll Love

Enjoy these Strawberry Cream Cheese Muffins for a delightful breakfast treat, bursting with flavor and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour can be substituted with gluten-free flour
  • 1 cup granulated sugar light brown sugar can offer a caramel-like flavor
  • 2 teaspoons baking powder ensure it’s fresh for best results
  • 1/2 teaspoon salt regular table salt works fine
  • 1 large egg use a flax egg for a vegan option
  • 1/3 cup oil vegetable or canola oil is perfect; melted coconut oil works well too
  • 1 cup Greek yogurt can be swapped with sour cream if desired
  • 1 teaspoon vanilla extract opt for pure extract for the best taste
  • 1 cup diced strawberries use fresh or frozen—thaw and chop if using frozen
For the Cream Cheese Filling
  • 8 ounces cream cheese ensure it’s softened for easy mixing
  • 1/4 cup powdered sugar adjust to taste for desired sweetness
For the Streusel Topping
  • 1/2 cup butter can replace with margarine for a dairy-free option
  • 1/2 cup all-purpose flour combine with sugar and butter for a crumbly texture
  • 1/4 cup granulated sugar

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your muffin tin.
  2. In a medium bowl, mix together 1/2 cup flour, 1/4 cup sugar, a pinch of salt, and 1/4 cup melted butter for streusel.
  3. Whisk in a large bowl 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  4. In another bowl, whisk together 1 egg, 1 cup sugar, 1/3 cup oil, 1 teaspoon vanilla extract, and 1 cup Greek yogurt.
  5. Fold the wet mixture into the dry ingredients gently until just combined.
  6. Gently fold in 1 cup diced strawberries.
  7. In a separate bowl, mix 8 ounces cream cheese, 1/4 cup powdered sugar, and a splash of vanilla until smooth.
  8. Spoon two-thirds of the muffin batter into the prepared tin, layer with cream cheese mixture, and add remaining batter.
  9. Sprinkle streusel topping generously over each muffin.
  10. Bake for 22-25 minutes until a toothpick comes out clean.
  11. Cool for 5 minutes before transferring to a wire rack. Optionally drizzle with glaze.
  12. Serve warm and enjoy!

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 102mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container for up to 5 days at room temperature or refrigerate for 7 days.

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