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u3887994962 strawberry cream cheese muffins bakery style gold 696ad110 2b7d 4772 a53e 81d2bd29bae6 2

Strawberry Cream Cheese Muffins

Soft and moist strawberry muffins filled with a sweet cream cheese center. Perfect for breakfast, brunch, or an afternoon snack.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 3/4 cup Granulated sugar
  • 2 Large eggs room temperature
  • 1/2 cup Vegetable oil or melted butter
  • 1/2 cup Milk
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Fresh strawberries diced
Cream Cheese Filling
  • 8 ounces Cream cheese softened
  • 1/4 cup Granulated sugar
  • 1/2 teaspoon Vanilla extract

Equipment

  • 12-cup Muffin Tin
  • Mixing bowls

Method
 

Instructions
  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk eggs, oil, milk, and vanilla extract until smooth.
  4. Combine wet and dry ingredients, stirring gently until just mixed. Do not overmix.
  5. Fold in diced strawberries carefully.
  6. In a small bowl, beat cream cheese, sugar, and vanilla until smooth.
  7. Fill each muffin cup halfway with batter. Add a spoonful of cream cheese filling in the center, then top with more batter until 3/4 full.
  8. Bake for 18–25 minutes, or until tops are golden and a toothpick inserted into the muffin portion comes out clean.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Store muffins in an airtight container in the refrigerator for up to 4 days. Freeze individually wrapped muffins for up to 2 months. Thaw overnight and warm slightly before serving.