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Strawberry Cream Cheese Muffins
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Strawberry Cream Cheese Muffins

This recipe makes tender muffins with a sweet cream cheese filling surrounded by a light, strawberry-flavored cake. These are good for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 4 ounces Cream cheese, softened Room temperature
  • 1/4 cup Granulated sugar
  • 1 large Egg yolk
  • 1/2 teaspoon Vanilla extract
For the Muffin Batter
  • 1 3/4 cups All-purpose flour
  • 3/4 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted butter, melted
  • 1 large Egg
  • 1/2 cup Milk Whole or 2%
  • 1 teaspoon Vanilla extract
  • 1 cup Fresh or frozen strawberries, chopped If frozen, do not thaw

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Set this aside.
  3. Make the muffin batter: In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  4. In a separate medium bowl, combine the melted butter, egg, milk, and 1 teaspoon vanilla extract. Mix these wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Gently fold the chopped strawberries into the batter.
  6. Fill each muffin cup about halfway with the batter. Place about one teaspoon of the cream cheese filling in the center of the batter in each cup. Top with a little more batter, covering the filling if needed.
  7. Bake for 20 to 25 minutes, or until a toothpick inserted near the edge comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

If you use frozen strawberries, do not thaw them before adding them to the batter. This helps prevent the batter from becoming too wet.

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