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Freshly baked Strawberry Cream Cheese Muffins with strawberries and cream cheese filling.

Strawberry Cream Cheese Muffins

Soft and moist muffins filled with fresh strawberries and a creamy swirl of cream cheese, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cups unsalted butter, melted
  • 1 large egg
  • 0.5 cups milk
  • 1 tsp vanilla extract
Filling
  • 1 cup fresh strawberries, diced
  • 4 oz cream cheese, softened

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
  2. In a medium bowl, beat the softened cream cheese until smooth. Set aside.
  3. In a large bowl, mix the flour, sugar, baking powder, and salt together.
  4. In another bowl, whisk the melted butter, egg, milk, and vanilla extract together until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix!
  6. Gently fold in the diced strawberries.
Assembly and Baking
  1. Divide half of the muffin batter evenly among the muffin cups, creating a base layer.
  2. Add a spoonful of cream cheese mixture on top of each muffin, then finish with the remaining muffin batter.
  3. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins can be served warm for a soft cream cheese swirl. Easily freeze them for up to 3 months; thaw at room temperature when needed.
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