Strawberry Cream Cheese Muffins Recipe

Introduction

Strawberry Cream Cheese Muffins are a delightful treat that combines the sweetness of fresh strawberries with the rich creaminess of cream cheese. Perfect for breakfast or a snack, these muffins are moist, flavorful, and easy to make at home.

Ingredients

• 2 cups all purpose flour (270 g)
• 1 cup sugar (196 g)
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 8 ounces cream cheese
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 5-8 medium strawberries, chopped

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Step 3: In another bowl, combine the milk, cream cheese, vegetable oil, and vanilla extract. Stir until the mixture is smooth and creamy.
4. Step 4: Pour the wet ingredients into the dry ingredients. Mix gently until just combined—avoid overmixing to keep muffins tender.
5. Step 5: Fold in the chopped strawberries carefully to distribute them evenly throughout the batter.
6. Step 6: Scoop the batter into the paper-lined muffin tin, filling each cup about two-thirds full to allow room for rising.
7. Step 7: Bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
8. Step 8: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the batter to complement the strawberries.
• Substitute fresh strawberries with frozen ones, but do not thaw them before folding into the batter to prevent sogginess.
• Use low-fat cream cheese for a lighter version, though texture will be slightly different.
• Add a sprinkle of coarse sugar on top before baking for a crunchy finish.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in an oven at 350°F for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. It’s best to add them directly to the batter without thawing to avoid excess moisture that can make the muffins soggy.

What if I don’t have cream cheese? Can I substitute it?

Cream cheese is key for the moist, creamy texture, but you can substitute it with an equal amount of plain Greek yogurt for a slightly tangier and lighter version. The texture will be a bit different but still delicious.

Strawberry Cream Cheese Muffins Recipe

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★★★★★

4.5 from 136 reviews

• Author: Sarah
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Strawberry Cream Cheese Muffins are delightfully soft and moist with a perfect balance of sweetness and tang. Bursting with fresh strawberries and creamy cheese, they make an irresistible breakfast treat or snack. Easy to prepare and baked to golden perfection, these muffins will please any crowd.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour (270 g)
• 1 cup sugar (196 g)
• 3 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1 cup whole milk
• 8 ounces cream cheese
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Add-ins

• 5–8 medium strawberries, chopped

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Instructions

1. Preheat oven and prepare muffin tin: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a muffin tin with paper liners to prevent sticking and make removal easy.
2. Mix dry ingredients: In a large bowl, whisk together the all purpose flour, sugar, baking powder, and salt until well combined and aerated.
3. Prepare wet mixture: In another bowl, combine the whole milk, cream cheese, vegetable oil, and vanilla extract. Stir thoroughly until the mixture is smooth and the cream cheese is well incorporated.
4. Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients, gently mixing until just combined to avoid overmixing which can make muffins tough.
5. Fold in strawberries: Gently fold the chopped strawberries into the muffin batter, ensuring an even distribution without crushing the fruit.
6. Fill muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
8. Cool muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely for best texture and flavor.

Notes

• Do not overmix the batter to keep muffins light and fluffy.
• Use fresh strawberries for the best flavor and texture.
• For a tangier flavor, use reduced-fat cream cheese or add a bit of lemon zest.
• These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
• Reheat muffins briefly in a microwave or oven before serving for a fresh-baked taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: strawberry cream cheese muffins, breakfast muffins, easy muffin recipe, moist muffins, baked muffins, fruit muffins, sweet muffins