Go Back
–+ servings
Strawberry Muffins with Cream Cheese Filling

Strawberry Muffins with Cream Cheese Filling for Sweet Mornings

Enjoy the delightful Strawberry Muffins with Cream Cheese Filling, a perfect treat for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Essential structure and texture.
  • 3/4 cup Sugar Can be reduced for less sweetness.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Salt Use fine salt for better incorporation.
  • 1/2 cup Butter (melted) Opt for unsalted butter.
  • 1 large Egg Room temperature for better emulsification.
  • 1 cup Milk Dairy-free options available.
  • 1 cup Fresh Strawberries (chopped) Can substitute with other berries.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Softened at room temperature.
  • 1/4 cup Additional Sugar Adjust based on taste preference.
For the Crumb Topping
  • 1/4 cup Butter Melted for better mixing.
  • 1/4 cup Sugar Can adjust according to preference.
  • 1/2 tsp Cinnamon (optional) Enhances flavor and warmth.

Equipment

  • Muffin Tin
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk the melted butter, room temperature egg, and milk until smooth.
  4. Gently fold the dry ingredients into the wet mixture without overmixing.
  5. In a small bowl, blend the cream cheese with the additional sugar until smooth.
  6. Scoop half the batter into each muffin cup, add a dollop of cream cheese, and top with remaining batter.
  7. Mix the crumb topping ingredients until coarse crumbs form and sprinkle over muffins.
  8. Bake for 18-20 minutes, checking with a toothpick for doneness.
  9. Cool the muffins in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For the best results, use room temperature ingredients and avoid overmixing the batter.

Tried this recipe?

Let us know how it was!