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
