Description
These Cream Cheese Strawberry Muffins are moist, fluffy, and bursting with fresh strawberries and a luscious cream cheese filling. Perfect for breakfast, brunch, or a sweet snack, these muffins combine the tangy cream cheese center with sweet, juicy strawberries for an irresistible treat.
Ingredients
Scale
Muffin Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup buttermilk (or milk with 1 teaspoon vinegar added)
- 1 ½ cups fresh strawberries, hulled and chopped
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until well mixed.
- Combine sugars and wet ingredients: In another bowl, mix the granulated sugar and brown sugar together. Add the egg and vanilla extract, whisking until smooth and creamy.
- Add butter and buttermilk: Pour in the melted butter and buttermilk into the sugar and egg mixture. Stir gently until combined, being careful not to overmix.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until no dry flour remains.
- Add strawberries: Gently fold in the chopped strawberries until evenly distributed throughout the batter.
- Prepare cream cheese filling: In a small bowl, combine the softened cream cheese and powdered sugar, blending until smooth and creamy. Set aside.
- Fill muffin cups – first layer: Spoon about a tablespoon of muffin batter into the bottom of each muffin cup.
- Add cream cheese center: Place a small scoop of the cream cheese filling in the center of each muffin cup on top of the batter.
- Top with remaining batter: Cover the cream cheese filling completely with another tablespoon of muffin batter.
- Add strawberry topping (optional): If desired, sprinkle leftover strawberries on top of each muffin for extra fruitiness and decoration.
- Bake the muffins: Bake for 18-22 minutes at 350°F (175°C), or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool muffins: Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly and maintain their shape.
Notes
- Use fresh strawberries for the best flavor and texture; frozen strawberries may release too much moisture.
- Do not overmix the batter to keep the muffins light and tender.
- The cream cheese filling can be flavored with a little lemon zest or vanilla for added complexity.
- If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon vinegar or lemon juice and let sit for 5 minutes before using.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Rewarm muffins slightly before serving to enjoy the cream cheese center at its best.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
