Irresistibly Good Strawberry Cream Cheese Muffins at Home

Delightful Strawberry Cream Cheese Muffins combining sweet strawberries with creamy cheese in a quick, easy recipe.

Course Breakfast

Cuisine American

Keyword Baking, Breakfast Treat, Brunch, easy recipe, Muffins, Strawberry Cream Cheese Muffins

Prep Time 20

Cook Time 22

Cooling Time 5

Total Time 47

Servings 12 muffins

Calories 180kcal

2 cups All-Purpose Flour Substitute with gluten-free flour for a GF option.
2 teaspoons Baking Powder Ensure it’s fresh for optimal rise.
0.5 teaspoons Salt Enhances overall flavor.
0.75 cups Granulated Sugar Brown sugar adds a deeper flavor.
0.5 cups Butter Use coconut oil for dairy-free.
2 large Eggs Substitute with flax eggs for vegan.
1 cup Whole Milk Almond milk is a great alternative.
1 teaspoon Vanilla Extract
1 cup Fresh or Frozen Strawberries Substitute with blueberries or raspberries.
8 ounces Cream Cheese Let soften to room temperature.
2 tablespoons Optional Coarse Sugar For a crunchy topping.
Optional Extra Strawberries & Streusel Crumb Topping For extra flavor and crunch.

Preheat your oven to 375°F (190°C) and line your muffin tin with liners.
In a bowl, beat together cream cheese, granulated sugar, and vanilla until smooth.
Whisk together flour, baking powder, and salt in another bowl.
In a separate bowl, mix melted butter, eggs, vanilla, and milk until combined.
Gradually add dry ingredients to wet mixture, stirring gently. Fold in chopped strawberries.
Spoon batter into muffin cups, filling halfway, and add cream cheese mixture on top.
Bake for 18-22 minutes until a toothpick comes out with a few moist crumbs.
Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack.

Consider dusting with powdered sugar for extra sweetness. Store muffins in an airtight container to maintain freshness.