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Strawberry Cream Cheese Muffins

Bakery-Style Strawberry Cream Cheese Muffins for Blissful Mornings

Indulge in these Bakery-Style Strawberry Cream Cheese Muffins, a delightful and vegetarian-friendly treat perfect for breakfast.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 2 large Egg Yolks
  • 1 cup Milk Can be non-dairy
  • 1/3 cup Vegetable Oil Can substitute with melted coconut oil
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Softened
  • 1/4 cup Powdered Sugar
  • 1 large Egg Yolk
  • 1 teaspoon Vanilla Extract
For the Strawberries
  • 1 cup Diced Fresh Strawberries Can be thawed frozen strawberries
For the Crumb Topping
  • 1/3 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 2 tablespoons Unsalted Butter Melted

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Strawberry Cream Cheese Muffins
  1. Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin.
  2. Combine softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth for the cream cheese filling.
  3. Whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk wet ingredients: eggs, milk, vegetable oil, and vanilla extract until smooth.
  5. Gently combine wet and dry ingredients until just mixed, leaving some lumps.
  6. Wash and dice fresh strawberries, toss with flour to prevent sinking, then fold into the batter.
  7. Prepare crumb topping by mixing flour, sugar, and melted butter until coarse crumbs form.
  8. Fill muffin cups halfway with batter, add cream cheese filling, then top with remaining batter.
  9. Sprinkle crumb topping over filled muffins before baking.
  10. Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
  11. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Enjoy these muffins fresh out of the oven or store them for later enjoyment following the storage methods described.

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