Description
These strawberry cream cheese muffins are soft, bakery-style muffins filled with fresh strawberries, a creamy cheesecake center, and topped with a buttery streusel. They’re easy to make but feel extra special, making them perfect for Mother’s Day, brunch, or gifting.
Ingredients
Streusel Topping
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1 1/4 cups (156 g) all-purpose flour
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1/2 cup (100 g) light brown sugar, packed
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1/3 cup (66 g) granulated sugar
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1/4 teaspoon salt
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6 tablespoons (85 g) unsalted butter, melted and cooled
Muffins
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1/2 cup (113 g) unsalted butter, softened to room temperature
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1/2 cup (100 g) granulated sugar
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1/4 cup (50 g) light or dark brown sugar
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2 large eggs, room temperature
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1/2 cup (120 g) yogurt
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2 teaspoons pure vanilla extract
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1 3/4 cups (219 g) all-purpose flour, spooned and leveled
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 1/4 cups (250 g) chopped fresh or frozen strawberries (do not thaw)
Cream Cheese Filling
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8 ounces full-fat brick cream cheese, softened to room temperature
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1 egg yolk
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1 1/2 teaspoons pure vanilla extract
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4 1/2 tablespoons (36 g) granulated sugar
Instructions
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Preheat oven to 425°F (218°C). Line two 12-count muffin pans with liners or spray with nonstick spray. This recipe makes about 14 muffins.
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Make the streusel: In a small bowl, mix flour, brown sugar, granulated sugar, and salt. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
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Make the muffin batter: In a medium bowl, beat the butter on high speed until creamy, about 1 minute. Add both sugars and beat until light and fluffy, about 2 minutes.
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Add the eggs, yogurt, and vanilla extract. Beat until combined, scraping down the bowl as needed.
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In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt. Add the wet ingredients to the dry ingredients and gently mix until just combined. Fold in the strawberries.
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Make the cream cheese filling: In a medium bowl, beat the cream cheese until smooth. Add the egg yolk, vanilla extract, and sugar and beat until creamy.
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Assemble: Spoon about 1 1/2 tablespoons of muffin batter into each muffin cup. Add 1 1/2 tablespoons of cream cheese filling, then top with another 1 1/2 tablespoons of muffin batter, filling the cups to the top.
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Sprinkle generously with streusel topping and gently press it into the batter.
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Bake: Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and bake for an additional 18–20 minutes, or until a toothpick inserted comes out clean.
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Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Muffins stay fresh in the refrigerator for up to 5 days.
Freeze muffins for up to 2 months; thaw overnight and warm before serving.
Use room-temperature ingredients for the best bakery-style texture.
- Prep Time: 25
- Cook Time: 25