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
