Ingredients

Cream Cheese Filling:

4 ounces cream cheese, softened
2 tablespoons granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

Muffin Batter:

2 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups diced fresh strawberries
1 tablespoon all-purpose flour (for tossing strawberries)

Crumb Topping:

1/3 cup all-purpose flour
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

Step 2: In a small bowl, mix the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth. Set aside the cream cheese filling.

Step 3: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for the muffin batter.

Step 4: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined.

Step 5: Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to over-mix.

Step 6: Toss the diced strawberries with 1 tablespoon of flour to coat, then fold them carefully into the batter to distribute evenly.

Step 7: Prepare the crumb topping by combining flour and sugar in a small bowl, then stirring in the melted butter until the mixture is crumbly.

Step 8: Spoon muffin batter into each muffin cup, filling about halfway. Add about 1 teaspoon of the cream cheese filling into the center of each, then cover with remaining batter.

Step 9: Sprinkle the crumb topping generously over each filled muffin cup.

Step 10: Bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin part (avoiding the cream cheese center) comes out clean.

Step 11: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest to the batter or cream cheese filling.

If fresh strawberries are not available, frozen strawberries can be used; just make sure to thaw and drain them well before tossing in flour.

Use low-fat cream cheese for a lighter filling without sacrificing creaminess.

To make the crumb topping crunchier, add a tablespoon of chopped nuts such as pecans or walnuts.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a microwave for about 15 seconds or until warmed through. These muffins also freeze well—place them in a freezer bag for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can substitute fresh strawberries with frozen ones. Just be sure to thaw and drain them well to avoid extra moisture in the batter. Toss them in flour as usual before folding into the mixture.

How do I avoid the cream cheese filling from leaking out during baking?

Using a thickened cream cheese mixture helps keep it contained. Be sure to place the filling in the center of the muffin batter and cover it fully with additional batter. Avoid overfilling the muffin cups to prevent overflow.