Strawberry Cream Cheese Muffins (Printable)
Moist muffins loaded with fresh strawberries and creamy cheese filling. Ideal for breakfast or brunch.
# What You'll Need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup vegetable oil
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1 1/2 cups fresh strawberries, chopped
→ Cream Cheese Filling
11 - 6 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1/2 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until thoroughly blended.
03 - In a separate bowl, whisk oil and sugar until combined. Beat in eggs one at a time, then stir in milk and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients. Fold gently with a spatula just until combined—do not overmix or muffins will become tough.
05 - Gently fold chopped strawberries into the batter, taking care not to crush the fruit.
06 - In another bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until completely smooth and creamy.
07 - Spoon approximately 2 tablespoons of muffin batter into each prepared cup. Add 1 tablespoon of cream cheese filling center, then top with another tablespoon of batter to cover.
08 - Gently swirl a toothpick through the batter once to create a marbled pattern, if desired.
09 - Bake for 20–22 minutes until tops are lightly golden and a toothpick inserted into the batter (not the cream cheese center) comes out clean.
10 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Cool completely before storing.
# Expert Advice:
01 -
- The cream cheese center stays molten and gooey, creating this surprise contrast against the tender crumb that makes people pause mid-bite
- These muffins strike that perfect balance between indulgent enough for company and simple enough for a Tuesday morning
02 -
- These must be stored in the refrigerator because of the cream cheese filling, even though that slightly changes the texture of the crumb
- Inserting your toothpick away from the center when testing doneness will give you an accurate read without hitting the molten cream cheese pocket
03 -
- Fresh berries that are slightly underripe hold their shape better during baking than super soft ones
- Measuring flour by spooning it into the measuring cup rather than scooping directly prevents dense muffins