Print

Strawberry Cream Cheese Muffins

Print Recipe

Strawberry Cream Cheese Muffins are a delightful combination of juicy strawberries, creamy pockets of sweetened cream cheese, and a soft, moist muffin base. These muffins are perfect for breakfast, brunch, or as an afternoon treat. The cream cheese filling adds a rich, tangy contrast to the sweet and fruity muffin, making them an irresistible indulgence. Whether you’re baking for a special occasion or simply want a homemade treat, these muffins are sure to impress.

Ingredients

Scale

Muffin Batter:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup Greek yogurt (or sour cream)
  • 1 ¼ cups fresh strawberries, diced

Cream Cheese Filling:

  • 4 oz cream cheese, softened
  • 3 tablespoons granulated sugar
  • ½ teaspoon vanilla extract

Ingredient Highlights

  • Fresh Strawberries: These provide natural sweetness and moisture to the muffins.
  • Cream Cheese Filling: Adds a creamy, tangy contrast that elevates the muffins.
  • Greek Yogurt: Keeps the muffins moist while adding a subtle tang.
  • Brown Sugar: Enhances the flavor and adds slight caramel notes.

Instructions

Prepare the Cream Cheese Filling:

  1. In a small bowl, mix softened cream cheese, sugar, and vanilla extract until smooth. Set aside.

Make the Muffin Batter:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until well combined.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in vanilla extract.
  5. Stir in Yogurt: Add the Greek yogurt (or sour cream) and mix until smooth.
  6. Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
  7. Fold in Strawberries: Gently fold in the diced strawberries, ensuring even distribution.

Assemble and Bake the Muffins:

  1. Fill the Muffin Cups: Spoon a tablespoon of batter into each muffin cup. Add a teaspoon of cream cheese filling in the center, then cover with another tablespoon of batter. The muffin cups should be about ¾ full.
  2. Bake: Bake for 22-25 minutes or until the tops are golden brown and a toothpick inserted into a muffin (avoiding the cream cheese) comes out clean.
  3. Cool: Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Find it online: https://herbites.com/strawberry-cream-cheese-muffins-2/