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Strawberry Muffins with Cream Cheese

Warm, tender muffins filled with fresh strawberries and a creamy center, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 11 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh strawberries, chopped Use ripe strawberries for best flavor.
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cream cheese, softened Room-temperature cream cheese mixes more evenly.
  • 1/4 cup butter, melted Unsalted butter helps control the salt.
  • 1/2 cup milk Can be substituted with any milk alternative.
  • 1 large egg Room-temperature egg mixes more evenly.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Topping Ingredients
  • 1/4 cup brown sugar
  • 1/4 cup flour for crumb topping
  • 1/4 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl until even.
  3. In another bowl, whisk melted butter, milk, egg, and vanilla until glossy and smooth.
  4. Fold the wet ingredients into the dry ingredients, stirring just until mixed — a few streaks of flour are okay.
  5. Gently fold in the chopped strawberries to avoid mashing them, keeping pockets of fresh fruit.
  6. In a small bowl, rub together brown sugar, 1/4 cup flour, and cinnamon to make a crumb topping.
Baking
  1. Spoon batter halfway into each muffin cup, add a small spoonful of softened cream cheese in the center, then cover with more batter and finish with the crumb topping.
  2. Bake for 18–22 minutes until the edges turn light golden and a toothpick inserted near the cream cheese comes out mostly clean.
  3. Let the muffins cool for 10 minutes in the tin, then move to a rack.

Notes

Serve warm with butter for breakfast. These muffins are easy to pack for lunch or pack two with yogurt for a snack. Store in an airtight container in the fridge for up to 3 days or freeze individually for up to 2 months. Reheat as needed.