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Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins are soft muffins using fresh strawberries, rich cream cheese and a brown sugar streusel topping. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 24
Calories: 210 kcal
Course: Breakfast
Cuisine: American

Ingredients

Strawberry Muffins:
  • 2 cups, plus 2 tablespoons flour , divided
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups fresh strawberries , chopped
  • 1/2 cup unsalted butter , melted
  • 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 unsalted butter , cold
  • 2 tablespoons brown sugar
  • 2 tablespoons sugar
  • 1/2 cup flour
  • 1/4 teaspoon fine sea salt

Instructions

Strawberry Muffins:
    Cup of Yum
  1. Preheat the oven to 350°F. Line 18 muffin tins with cupcake liners. Set aside.
  2. Sift together 2 cups of the flour, baking powder and salt in a mixing bowl, set aside.
  3. In a small bowl, toss together the remaining 2 tablespoons of flour with the chopped strawberries. Set aside.
  4. 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.
  5. Slowly add the dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.
  6. Fold in the strawberries by hand. The batter will marbleize or turn blue if using frozen strawberries.
Cheesecake Filling:
  1. In a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
  2. Add the egg and vanilla, mix. Add the sugar and flour, mix well for 2-3 minutes. Set aside.
Streusel Topping:
  1. Use a cheese grater and grate cold butter into a bowl. Cut in the brown sugar, sugar, flour and salt.
Assemble the Muffins:
  1. 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.
  2. 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.
  3. Remove from the oven and allow to cool.
  4. If you've tried this recipe, come back and let us know how they are in the comments or star ratings.

Nutrition Information

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%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 210

% 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.