Strawberry Cream Cheese Muffins

These Strawberry Cream Cheese Muffins are a delightful treat that can brighten any morning. Bursting with fresh strawberries and creamy filling, they are not only delicious but also quick to whip up. Perfect for breakfast or a snack, these muffins are sure to please everyone in your family.

Why You Will Love This Recipe

These muffins are a wonderful blend of flavors and textures. The combination of sweet strawberries and rich cream cheese creates a mouthwatering filling that pairs perfectly with the light muffin. They are easy to make, using ingredients you likely already have at home. Whether you’re treating your family on a weekend or looking for a quick morning snack, these muffins are a great choice!

Preparing Strawberry Cream Cheese Muffins

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• 8 oz cream cheese, softened
• 1/4 cup sugar (for filling)

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, mix together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together melted butter, milk, eggs, and vanilla.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the chopped strawberries.
6. In a separate bowl, beat the cream cheese with 1/4 cup sugar until smooth.
7. Fill each muffin cup halfway with batter, add a spoonful of cream cheese filling, and then top with more batter.
8. Bake for 18-22 minutes or until a toothpick comes out clean.
9. Let cool slightly before serving. Enjoy your muffins!

How to Serve Strawberry Cream Cheese Muffins

Serve these delightful muffins warm, perhaps alongside a cup of coffee or tea. They also make a great addition to a brunch spread or a picnic basket. You can top them with a sprinkle of powdered sugar or serve them with a dollop of whipped cream for a special touch.

How to Store Strawberry Cream Cheese Muffins

Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. If you wish to keep them longer, consider freezing them. Wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.

Tips to Make Strawberry Cream Cheese Muffins

• Make sure your cream cheese is softened to ensure a smooth filling.
• Don’t overmix the batter; it’s okay if there are a few lumps.
• For a fun twist, try adding some lemon zest to the batter for an extra citrus kick.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture.

How do I know when the muffins are done baking?

Insert a toothpick in the center of a muffin; if it comes out clean or with a few crumbs, they are done.

Can I make these muffins ahead of time?

Absolutely! You can bake them a day before you plan to serve them. Just store them in an airtight container once they have cooled.

Strawberry Cream Cheese Muffins

These Strawberry Cream Cheese Muffins are a delightful treat bursting with fresh strawberries and a creamy filling. Quick to whip up, they're perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

For the muffins

• 2 cups all-purpose flour
• 1 cup sugar for the muffin batter
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped can use frozen if thawed and drained

For the cream cheese filling

• 8 oz cream cheese, softened ensure it is softened for smooth filling
• 1/4 cup sugar for the filling

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the melted butter, milk, eggs, and vanilla.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the chopped strawberries.
6. In a separate bowl, beat the cream cheese with 1/4 cup sugar until smooth.
7. Fill each muffin cup halfway with batter, add a spoonful of cream cheese filling, and then top with more batter.

Baking

1. Bake for 18-22 minutes or until a toothpick comes out clean.
2. Let cool slightly before serving. Enjoy your muffins!

Notes

Serve warm, optionally with a sprinkle of powdered sugar or a dollop of whipped cream. Store in an airtight container for up to 3 days, or freeze for up to 3 months. Make sure your cream cheese is softened to ensure a smooth filling. Don’t overmix the batter; it’s okay if there are a few lumps. For extra flavor, try adding lemon zest to the batter.