Description
Deliciously moist muffins filled with fresh strawberries and a luscious cream cheese surprise, perfect for breakfast or brunch.
Ingredients
Scale
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups diced fresh strawberries
- 1 tablespoon all-purpose flour (for tossing strawberries)
- 1/3 cup all-purpose flour (for crumb topping)
- 3 tablespoons granulated sugar (for crumb topping)
- 3 tablespoons unsalted butter, melted (for crumb topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- Blend together the cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and set aside.
- Whisk together the flour, 2/3 cup sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Beat together the eggs, milk, vegetable oil, and 1 teaspoon vanilla extract in another bowl.
- Add the wet mixture to the dry ingredients, stirring gently until just combined.
- Toss the diced strawberries with 1 tablespoon of flour to coat.
- Fold the floured strawberries into the batter evenly.
- Combine 1/3 cup flour and 3 tablespoons sugar for the crumb topping, then stir in melted butter until crumbly.
- Spoon muffin batter into the prepared cups, filling halfway, then add 1 teaspoon of cream cheese filling and cover with the remaining batter.
- Sprinkle crumb topping over each muffin.
- Bake for 18 to 22 minutes until golden and a toothpick inserted in the muffin part comes out clean.
- Cool in the tin for 5 minutes before transferring to a cooling rack.
Notes
For best results, don’t skip tossing strawberries in flour to prevent sinking. For lighter muffins, you can substitute cream cheese with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry muffins, cream cheese, breakfast muffins, baked goods