Strawberry Cream Cheese Muffins with Streusel Recipe
Introduction
These Strawberry Cream Cheese Muffins with Streusel are a delightful treat, perfect for breakfast or an afternoon snack. They feature juicy fresh strawberries, a creamy cheese center, and a crunchy streusel topping that adds wonderful texture and sweetness.
Ingredients
- 2/3 cup all-purpose flour (for streusel)
- 1/3 cup light brown sugar
- 1/4 teaspoon salt (for streusel)
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour (for muffins)
- 1/4 teaspoon salt (for muffins)
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar (for muffins)
- 1 large egg
- 1/2 teaspoon vanilla extract (for muffins)
- 1/2 cup Greek yogurt
- 1 1/2 cups diced fresh strawberries
- 6 oz cream cheese, room temperature
- 3 tablespoons granulated sugar (for cream cheese filling)
- 1 teaspoon vanilla extract (for cream cheese filling)
- 1 teaspoon corn starch
- 3/4 cup powdered sugar (for glaze)
- 1 1/2 – 2 1/2 teaspoons milk or cream (for glaze)
Instructions
- Prepare the Streusel Topping: In a bowl, combine 2/3 cup all-purpose flour, 1/3 cup light brown sugar, and 1/4 teaspoon salt. Pour in the melted 1/4 cup unsalted butter and mix with a fork or your fingers until coarse crumbs form. Set aside.
- Mix Dry Ingredients: In a separate large bowl, whisk together 1 cup all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon baking powder to evenly distribute the leavening.
- Combine Wet Ingredients: In another bowl, whisk 1/4 cup vegetable oil, 1/2 cup granulated sugar, 1 large egg, 1/2 teaspoon vanilla extract, and 1/2 cup Greek yogurt until smooth and well combined.
- Prepare Cream Cheese Filling: Beat 6 oz cream cheese, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon corn starch together until smooth and creamy. Set aside for piping.
- Combine Batter and Strawberries: Gently fold the wet ingredients into the dry mixture until just combined. Then fold in the diced fresh strawberries carefully to avoid crushing them.
- Assemble Muffins: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. Spoon a small amount of batter into each cup, add a dollop of the cream cheese filling in the center, and cover with more batter until cups are about two-thirds full.
- Add Streusel Topping: Sprinkle the prepared streusel crumbs evenly over each muffin to create a crunchy layer on top.
- Bake the Muffins: Bake for 22 to 25 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean and the tops are golden brown.
- Prepare Glaze: While the muffins bake, whisk 3/4 cup powdered sugar with 1 1/2 teaspoons milk or cream, adding more if needed to reach a drizzle consistency.
- Cool and Glaze: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle the glaze over the warm muffins before serving for an extra touch of sweetness.
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and texture. Frozen strawberries can be used but may make the batter wetter, so reduce yogurt slightly.
- If you prefer, swap Greek yogurt with sour cream or buttermilk for a different tangy note.
- The cream cheese filling can be flavored with lemon zest for added brightness.
- For a nutty twist, sprinkle chopped walnuts or pecans on top of the streusel before baking.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat refrigerated muffins in a microwave for about 15 seconds or until warm. If frozen, thaw at room temperature before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can substitute frozen strawberries, but be sure to thaw and drain excess moisture to avoid making the batter too wet, which can affect baking.
How do I prevent the cream cheese filling from leaking out?
Be careful not to overfill the muffins with cream cheese filling. Add a modest dollop in the center and cover it well with muffin batter to contain it during baking.
Print
Strawberry Cream Cheese Muffins with Streusel Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Delight in these moist and flavorful Strawberry Cream Cheese Muffins topped with a crunchy streusel and finished with a sweet glaze. The combination of fresh diced strawberries and a creamy, vanilla-infused cream cheese filling creates a luscious center, while the streusel topping adds the perfect texture contrast. These muffins are perfect for a breakfast treat or an indulgent snack.
Ingredients
Scale
Streusel Topping
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Muffin Base
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 1/2 cups diced fresh strawberries
Cream Cheese Filling
- 6 oz cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn starch
Glaze
- 3/4 cup powdered sugar
- 1 1/2 to 2 1/2 teaspoons milk or cream
Instructions
- Prepare the Streusel Topping: In a bowl, combine 2/3 cup all-purpose flour, 1/3 cup light brown sugar, and 1/4 teaspoon salt. Pour in 1/4 cup melted unsalted butter and mix with a fork or fingers until coarse crumbs form. Set aside for topping.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon baking powder to evenly distribute the leavening and seasonings for the muffin base.
- Combine Wet Ingredients: In another bowl, whisk 1/4 cup vegetable oil, 1/2 cup granulated sugar, 1 large egg, 1/2 teaspoon vanilla extract, and 1/2 cup Greek yogurt until the mixture is smooth and homogeneous.
- Prepare Cream Cheese Filling: Beat together 6 oz room temperature cream cheese, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon corn starch until the filling is smooth and creamy. Set aside for later use.
- Combine Batter and Strawberries: Gently fold the wet ingredients into the dry mixture until just combined to avoid overmixing. Carefully fold in the 1 1/2 cups diced fresh strawberries to keep them intact.
- Assemble Muffins: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. Spoon a small amount of batter into each muffin cup, add a dollop of cream cheese filling in the center, then cover with more batter until the cup is about two-thirds full.
- Add Streusel Topping: Sprinkle the prepared streusel crumb topping evenly over each muffin, adding a crunchy texture on top.
- Bake the Muffins: Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean and the tops turn golden brown.
- Prepare Glaze: While the muffins bake, whisk 3/4 cup powdered sugar with 1 1/2 teaspoons of milk or cream, adding more liquid as needed to reach a drizzle consistency.
- Cool and Glaze: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle the glaze over the warm muffins for an added sweet finish before serving.
Notes
- Be careful when folding in the strawberries to avoid crushing them, which keeps bursts of fresh fruit in each bite.
- The cream cheese filling should be smooth to pipe easily, so ensure the cream cheese is at room temperature.
- You can substitute Greek yogurt with sour cream for similar moisture and tang.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days or refrigerated for 3-4 days.
- For a dairy-free version, substitute cream cheese and yogurt with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: strawberry muffins, cream cheese filling, streusel topping, sweet muffins, breakfast muffins, glazed muffins
