Description
Delicious strawberry cream cheese muffins with a soft texture and a delightful cream cheese filling.
Ingredients
Scale
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups diced fresh strawberries
- 1 tablespoon all-purpose flour (for tossing strawberries)
- 1/3 cup all-purpose flour (for crumb topping)
- 3 tablespoons granulated sugar (for crumb topping)
- 3 tablespoons unsalted butter, melted (for crumb topping)
Instructions
- Preheat oven to 375°F and line or grease a 12-cup muffin tin.
- In a small bowl, mix softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, combine beaten eggs, milk, vegetable oil, and vanilla extract until blended.
- Gently stir wet ingredients into dry ingredients until just combined; avoid over-mixing.
- Toss diced strawberries with 1 tablespoon flour to coat.
- Fold the strawberries into the batter gently.
- Make the crumb topping by mixing together flour, sugar, and melted butter until crumbly.
- Fill muffin cups halfway with batter, add about 1 teaspoon of cream cheese filling, and top with remaining batter.
- Sprinkle crumb topping generously over each muffin.
- Bake for 18 to 22 minutes until golden and a toothpick comes out clean from the muffin part.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to use softened cream cheese for smooth filling.
- For best results, use fresh strawberries.
- Do not over-mix the batter to keep muffins fluffy.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg