Description
Delight in these moist and flavorful Strawberry Cream Cheese Muffins, featuring a creamy sweet center and a crumbly topping. Perfectly balanced with fresh strawberries folded into a tender batter, these muffins make a wonderful breakfast treat or an indulgent snack.
Ingredients
Scale
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Muffin Batter
- 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)
Crumb Topping
- 1/3 cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to ensure easy removal.
- Create Cream Cheese Filling: In a small bowl, combine softened cream cheese, 2 tablespoons granulated sugar, 1 large egg yolk, and 1/2 teaspoon vanilla extract. Mix until smooth and set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to create a uniform dry base.
- Mix Wet Ingredients: In another bowl, beat 2 large eggs, 1/2 cup milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until thoroughly combined.
- Incorporate Wet into Dry: Pour the wet ingredients into the dry mixture and stir gently until just combined to avoid overmixing, which can toughen the muffins.
- Prepare Strawberries: Toss the 1 1/4 cups diced fresh strawberries with 1 tablespoon all-purpose flour to prevent them from sinking during baking. Gently fold the strawberries into the batter.
- Make Crumb Topping: In a small bowl, combine 1/3 cup flour, 3 tablespoons granulated sugar, and 3 tablespoons melted unsalted butter, mixing until crumbly.
- Assemble Muffins: Spoon batter halfway into each muffin cup, add a layer of cream cheese filling, then cover with the remaining batter. Sprinkle the crumb topping evenly over each muffin.
- Bake: Bake muffins in the preheated oven for 18 to 22 minutes, until golden brown and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Cool: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This step ensures they set properly and remain moist.
Notes
- Be gentle when folding strawberries into the batter to avoid crushing them and turning the batter pink.
- You can substitute fresh strawberries with frozen, but do not thaw them before tossing in flour.
- Ensure the cream cheese is softened for a smooth filling consistency.
- The crumb topping adds a delicious texture contrast but can be omitted if desired.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
