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Strawberry Cream Cheese Muffins

Strawberry cream cheese muffins with a tender, bakery-style golden top and juicy diced strawberries in every bite. The muffins feature a smooth cream cheese center and a soft, moist crumb baked at 375°F (190°C).
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Prep Time 20 minutes
Cook Time 25 minutes
resting 10 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup granulated sugar
  • 0.25 cup light brown sugar
  • 2 eggs
  • 0.5 cup unsalted butter melted
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 1.5 cup fresh strawberries diced
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 3 tbsp granulated sugar
  • 0.5 tsp vanilla extract
Topping
  • 2 tbsp coarse sugar
  • 1 cup fresh strawberries extra diced

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Beat together the cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract until smooth.
  3. Whisk the all-purpose flour, baking powder, and salt in a separate bowl.
  4. Mix the remaining sugars, eggs, melted unsalted butter, whole milk, and vanilla extract until combined.
Assemble
  1. Fold the wet mixture into the dry ingredients just until no dry streaks remain.
  2. Gently fold in the diced fresh strawberries.
  3. Fill each muffin cup halfway with batter.
  4. Add about 1 tablespoon of the cream cheese filling to each muffin cup.
  5. Cover with more muffin batter until each cup is about 3/4 full.
  6. Sprinkle the tops with coarse sugar and extra diced strawberries.
Bake & Finish
  1. Bake at 375°F (190°C) for 22–25 minutes, until the muffins are golden on top and spring back when lightly touched.
  2. Cool for 10 minutes before serving.

Notes

For a clean cream-cheese center, keep the filling smooth and spoon it onto the batter without stirring it through. Store muffins in an airtight container in the refrigerator for up to 3 days, or freeze up to 2 months (thaw overnight in the fridge). For a lighter version, use low-fat cream cheese while keeping the same sugar to maintain the filling texture.