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Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins with a Crunchy Topping

Delicious Strawberry Cream Cheese Muffins filled with creamy cheese and topped with a buttery crumb, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cream Cheese Filling
  • 8 ounces Cream Cheese Softened
  • 1/4 cup Granulated Sugar Adjust to taste
  • 1 large Egg Yolk
  • 1 teaspoon Vanilla Extract
Muffin Batter
  • 2 cups All-Purpose Flour Gluten-free options can be used
  • 1 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 large Eggs
  • 1 cup Milk Substitute with non-dairy milk if needed
  • 1/2 cup Vegetable Oil Melted coconut oil is an alternative
  • 1 cup Fresh Strawberries Diced
  • Flour for Tossing
Crunchy Topping
  • 1/4 cup Unsalted Butter Melted
  • 1/4 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • whisk

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, blend together the cream cheese, sugar, egg yolk, and vanilla extract until smooth.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, combine the eggs, milk, vegetable oil, and vanilla extract, whisking until blended.
  5. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  6. Toss the diced strawberries in a tablespoon of flour to coat and prevent sinking.
  7. Gently fold the floured strawberries into the muffin batter.
  8. In another bowl, mix the flour, sugar, and melted butter for the crumb topping until crumbly.
  9. Spoon the batter into muffin cups, add cream cheese filling, and top with remaining batter, finishing with the crumb topping.
  10. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  11. Cool the muffins in the tin for 5 minutes then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container; keep at room temperature for up to 2 days, or refrigerate for up to 5 days.

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