Strawberry Cream Cheese Muffins
Delightful muffins filled with fresh strawberries and a rich cream cheese filling, perfect for breakfast or snacks.
Ingredients
Cream Cheese Filling
- 4 oz softened cream cheese Provides a smooth and creamy filling.
- 2 tbsp granulated sugar For sweetness.
- 1 large egg yolk
- 1/2 tsp vanilla extract
Muffin Batter
- 2 cups all-purpose flour Forms the muffin base.
- 2/3 cup granulated sugar For desired sweetness.
- 2 tsp baking powder Leavening agent.
- 1/2 tsp baking soda Leavening agent.
- 1/4 tsp salt Enhances flavors.
- 2 large eggs For moisture and binding.
- 1/2 cup milk Adds moisture.
- 1/2 cup vegetable oil For richness.
- 1 tsp vanilla extract Enhances flavor.
- 1 1/4 cups diced fresh strawberries Adds flavor.
- 1 tbsp all-purpose flour To coat strawberries.
Crumb Topping
- 1/3 cup all-purpose flour For crumb topping.
- 3 tbsp granulated sugar
- 3 tbsp melted unsalted butter For texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by either lining it with paper liners or lightly greasing it.
- In a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix until smooth and creamy.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract together until well blended.
- Gently stir the wet mixture into the dry ingredients until just combined; avoid over-mixing.
- Toss the diced strawberries with the tablespoon of flour and gently fold into the muffin batter.
- For the crumb topping, combine the all-purpose flour, granulated sugar, and melted butter in a small bowl until crumbly.
Baking
- Fill each muffin cup halfway with batter, add 1 teaspoon of cream cheese filling into the center, and top with more batter.
- Sprinkle the crumb topping evenly over each muffin.
- Bake for 18 to 22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, consider folding in lemon zest. Use thawed and drained frozen strawberries if fresh ones aren't available.