Strawberry Cream Cheese Muffins are soft, fluffy, and filled with pockets of juicy strawberries and a creamy swirl of sweetened cream cheese. They strike the perfect balance between dessert and breakfast, and I love making them when fresh strawberries are in season—or even with frozen berries for a year-round treat.
Why I Love This Recipe
I love how these muffins combine two of my favorite things: fruit and cheesecake. The strawberries add natural sweetness and moisture, while the cream cheese gives each bite a rich, tangy surprise. These muffins are easy to make, store well, and are perfect for breakfast, snacks, or sharing with friends and family.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the muffins:
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Granulated sugar
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Eggs
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Vegetable oil or melted butter
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Milk or buttermilk
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Vanilla extract
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Fresh or frozen strawberries, diced
For the cream cheese filling:
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Cream cheese, softened
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Granulated sugar or powdered sugar
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Vanilla extract
Directions
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I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
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In a bowl, I whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, I beat the eggs with sugar, then stir in oil, milk, and vanilla extract.
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I combine the wet and dry ingredients just until mixed, then gently fold in the diced strawberries.
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For the cream cheese filling, I beat the softened cream cheese with sugar and vanilla until smooth.
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I fill each muffin cup halfway with batter, add a spoonful of the cream cheese mixture in the center, then top with a bit more batter to cover.
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I bake for 18–22 minutes or until a toothpick inserted in the muffin (not the cream cheese center) comes out clean.
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I let the muffins cool in the pan for a few minutes before transferring to a wire rack.
Servings and Timing
This recipe makes about 12 standard-size muffins.
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes
Variations
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Use different berries: I substitute blueberries, raspberries, or chopped cherries for the strawberries.
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Add crunch: I sprinkle coarse sugar or streusel topping over the muffins before baking for a crispy top.
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Lemon twist: I add lemon zest to the batter and cream cheese for a bright, tangy flavor.
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Whole wheat option: I use half whole wheat flour for a slightly heartier texture.
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Gluten-free version: I substitute a 1:1 gluten-free flour blend with great results.
Storage/Reheating
I store the muffins in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days. To freeze, I wrap each muffin individually and store in a freezer-safe bag for up to 2 months. I reheat them in the microwave for 20–30 seconds or let them thaw at room temperature.
FAQs
Can I use frozen strawberries?
Yes, I use frozen strawberries—no need to thaw them first. I just dice them and fold them in quickly to avoid adding too much moisture.
How do I keep the cream cheese from sinking?
I place the cream cheese filling in the center of the batter and cover it lightly with more batter. This helps it stay in the middle while baking.
Can I make these without the cream cheese?
Yes, I skip the filling and still end up with delicious strawberry muffins. I sometimes add a little extra vanilla or a sprinkle of cinnamon instead.
How do I make the muffins fluffier?
I make sure not to overmix the batter. Stirring just until combined keeps the texture light and tender.
Are these muffins very sweet?
They’re just sweet enough. If I prefer a more dessert-like muffin, I increase the sugar slightly or add a drizzle of glaze on top.
Conclusion
Strawberry Cream Cheese Muffins are a soft, fruity, and creamy treat I can enjoy anytime. Whether I’m baking them for a quick breakfast, a brunch spread, or a sweet afternoon snack, they always come out moist, flavorful, and satisfying. With simple ingredients and a burst of strawberry flavor, they never last long in my kitchen.
Print
Strawberry Cream Cheese Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Cream Cheese Muffins are tender, fluffy muffins swirled with sweet cream cheese and juicy strawberries. They’re the perfect blend of fruit, cake, and cheesecake—all in one bite.
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 3/4 cup milk or buttermilk
- 1 tsp vanilla extract
- 1 to 1½ cups diced fresh or frozen strawberries
- For the Cream Cheese Filling:
- 6 oz cream cheese, softened
- 3 tbsp granulated or powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat eggs and sugar, then mix in oil, milk, and vanilla extract.
- Gradually add dry ingredients to the wet ingredients, stirring just until combined. Gently fold in the diced strawberries.
- In a separate bowl, mix softened cream cheese with sugar and vanilla until smooth.
- Fill each muffin cup halfway with batter, add a spoonful of cream cheese mixture to the center, then top with more batter to cover.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick (inserted into the muffin part) comes out clean.
- Let muffins cool in the pan for a few minutes before transferring to a wire rack.
Notes
- Use frozen strawberries straight from the freezer to avoid excess moisture.
- Don’t overmix the batter—this keeps muffins light and fluffy.
- Sprinkle coarse sugar or streusel on top for extra texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
