Strawberry Cream Cheese Muffins
User Reviews
4.7
Strawberry Cream Cheese Muffins
Description
This recipe starts with a muffin batter made from flour, baking powder, salt, melted butter, sugar, egg, milk, and vanilla. Fresh chopped strawberries are coated with flour and folded in to prevent sinking, creating fruity bursts inside the muffins. A smooth cheesecake filling made of cream cheese, egg, vanilla, sugar, and flour is prepared separately and added to the muffins, providing a creamy, tangy contrast.
Optionally, a streusel topping made from cold butter, brown sugar, white sugar, flour, and salt can be grated and sprinkled on top for added texture and sweetness. Baking at 350°F yields golden muffins with a soft crumb, juicy fruit pieces, and a luxurious filling.
These muffins are suitable for breakfasts or snack times where a balance of fruity freshness and creamy richness is appreciated.
Ingredients
Strawberry Muffins:
- 2 cups, plus 2 tablespoons flour , divided
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups strawberry chopped, fresh
- 1/2 cup butter melted, unsalted
- 1/2 cup sugar , divided
- 1 egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 4 ounces cream cheese , softened
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 1 tablespoon flour
Streusel Topping (Optional):
- 1/4 cup butter cold, unsalted
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- 1/2 cup flour
- 1/4 teaspoon salt fine sea salt
Instructions
Strawberry Muffins:
- Preheat the oven to 350°F. Line 18 muffin tins with cupcake liners. Set aside.
- Sift together 2 cups of the flour, baking powder and salt in a mixing bowl, set aside.
- In a small bowl, toss together the remaining 2 tablespoons of flour with the chopped strawberries. Set aside.
- In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend melted butter, sugar, milk, egg and vanilla.
- Slowly add the dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.
- Fold in the strawberries by hand. The batter will marbleize or turn blue if using frozen strawberries.
Cheesecake Filling:
- In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
- Add the egg and vanilla, mix. Add the sugar and flour, mix well for 2-3 minutes. Set aside.
Streusel Topping:
- Use a cheese grater and grate cold butter into a bowl. Cut in the brown sugar, sugar, flour and salt.
Assemble the Muffins:
- Spoon 1 heaping tablespoon of muffin batter in each lined muffin tin. Add a little less than 1 tablespoon cheesecake mixture to each. Top with more muffin batter until approximately 2/3 full. Sprinkle the tops evenly with streusel mixture, pressing it ever so gently down to make it stick.
- Bake the muffins for 25 minutes or until they are lightly browned. Times may vary based on oven and how much you filled those cups (I know a few of you took some chances and filled them to the brim, didn't you??). Muffin tops will spring back to the touch.
- Remove from the oven and allow to cool.
- If you've tried this recipe, come back and let us know how they are in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 128mg | 5% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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