Description
These fluffy, bakery-style Strawberry Cream Cheese Muffins are loaded with fresh strawberries and sweet cream cheese pockets. Perfect for breakfast, brunch, or an afternoon treat with coffee!
Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups fresh strawberries, hulled and diced into ¼-inch pieces
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened to room temperature
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Topping:
- 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
- Make Cream Cheese Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate large bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold together until just combined. The batter should still be slightly lumpy – do not overmix!
- Fold in Strawberries: Gently fold the diced strawberries into the batter, being careful not to crush them. A few swift strokes are all you need.
- Fill Muffin Cups: Spoon about 2 tablespoons of batter into each muffin cup (filling them about ⅓ full). Add a small dollop (about 1 teaspoon) of the cream cheese mixture to the center of each. Top with remaining muffin batter, filling each cup about ¾ full.
- Add Topping: If desired, sprinkle the tops with coarse sugar for a beautiful, crunchy finish.
- Bake: Bake for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean or with just a few moist crumbs.
- Cool: Allow muffins to cool in the pan for 5 minutes, then carefully transfer to a wire cooling rack. Serve warm or at room temperature.
Notes
- Pat strawberries dry with paper towels after dicing to prevent excess moisture in the batter.
- Don’t overmix the batter – lumps are perfectly fine and will result in more tender muffins.
- Room temperature cream cheese is crucial for a smooth filling; cold cream cheese won’t mix properly.
- Muffins are best enjoyed within 2 days but can be stored for up to 4 days in an airtight container.
- For extra strawberry flavor, add ¼ teaspoon of strawberry extract to the batter.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 18g
- Sodium: 185mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg