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Strawberry Cream Cheese Muffins

Strawberry cream cheese muffins with a fluffy, tender crumb and a sweet cream cheese center. Made with fresh diced strawberries and a buttery crumb topping, then baked until golden and set.
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Prep Time 20 minutes
Cook Time 20 minutes
resting 10 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 2 eggs
  • 0.5 cup milk
  • 0.5 cup sour cream
  • 0.333 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cup fresh strawberries, diced
Cream Cheese Filling
  • 8 oz cream cheese, softened
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract
Crumb Topping
  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar
  • 3 tbsp cold butter, cubed

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F (190°C). Arrange a 12-cup muffin tin so you can line it quickly.
  2. Line a 12-cup muffin tin with paper liners. This keeps cleanup easy and helps the muffins release.
Make fillings and batter
  1. Beat cream cheese, granulated sugar, and vanilla extract until smooth, then set aside. The filling should look creamy with no lumps.
  2. Whisk all-purpose flour, granulated sugar, brown sugar, baking powder, and salt in a large bowl. Mix until the dry ingredients are evenly combined.
  3. Whisk eggs, milk, sour cream, vegetable oil, and vanilla extract in another bowl. Stir just until smooth and uniform.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Stop mixing as soon as no dry streaks remain for a tender crumb.
  5. Fold in the diced fresh strawberries. Distribute them evenly without over-mixing.
Assemble and bake
  1. Fill muffin cups halfway with batter. Aim for an even layer across all 12 cups.
  2. Spoon a portion of the cream cheese filling into the center of each muffin. Leave space so the topping and batter can form around it.
  3. Cover with remaining batter. The cream cheese should be enclosed so it bakes into a pocket.
  4. Mix crumb topping ingredients until crumbly, then sprinkle over muffins. Look for small, even crumbs with visible butter pieces.
  5. Bake at 375°F (190°C) for 18–22 minutes until golden and set. A toothpick should come out mostly clean and the tops should spring back.
Cool
  1. Cool muffins for 10 minutes before serving. They will finish setting and the filling will firm up slightly.

Notes

Pro tip: Dice the strawberries fairly small and pat lightly if very wet, so the batter doesn’t turn runny. Store airtight at room temperature up to 2 days or refrigerate up to 4 days; rewarm 10–15 seconds in the microwave. Freezing is yes—freeze cooled muffins up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and reduced-fat sour cream (texture stays close, center is slightly less rich).