Description
Strawberry cream cheese muffins bring a delightful breakfast surprise right from your kitchen, packed with sweet berries and creamy tangy goodness. Baking these simple treats will make your morning feel special and deliciously homemade.
Ingredients
Scale
Main Ingredients:
- 235 grams all-purpose flour
- 180 grams strawberries
- 170 grams cream cheese
- 115 grams unsalted butter
- 120 grams milk
- 2 large eggs
Supporting Ingredients:
- 105 grams granulated sugar
- 60 grams all-purpose flour
- 60 grams granulated sugar
- 42 grams unsalted butter
- 30 grams granulated sugar
Flavor Enhancers:
- 2 and ½ teaspoons baking powder
- 1 and ½ teaspoons pure vanilla extract
- ½ teaspoon pure vanilla extract
Instructions
- Heat oven to 375°F and arrange paper liners inside a standard muffin tin.
- Create crumble mixture by combining 6 tablespoons flour, ¼ cup sugar, and 3 tablespoons melted butter until small, sandy clusters form.
- Prepare cream cheese filling by blending 6 ounces cream cheese, 2 tablespoons sugar, and ½ teaspoon vanilla extract until completely smooth.
- Combine 1 and ⅔ cups flour, 2 and ½ teaspoons baking powder, and ½ cup sugar in a mixing bowl.
- Whisk 2 room temperature eggs with ½ cup melted butter, ½ cup milk, and 1 teaspoon vanilla extract.
- Pour liquid ingredients into dry mixture and stir until ingredients are just incorporated, avoiding overmixing.
- Gently fold 1 cup chopped strawberries into the batter, distributing them evenly.
- Fill each muffin liner halfway with batter, then add a spoonful of cream cheese mixture.
- Cover cream cheese with remaining batter, filling liners about ¾ full.
- Generously sprinkle prepared crumble topping over each muffin.
- Bake for 22-25 minutes until muffin tops turn golden and a toothpick inserted comes out clean.
Notes
- Cream cheese filling works best when softened at room temperature, ensuring a smooth and easy-to-spread consistency.
- Chop strawberries into small, uniform pieces so they distribute evenly throughout the muffin batter without sinking.
- Avoid overmixing the batter to keep the muffins tender and prevent a tough texture; stir just until ingredients are combined.
- For a gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and check that all other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 264 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 55 mg