Strawberry Cream Cheese Muffins Recipe — Soft & Lemony

Strawberry Cream Cheese Muffins with a streusel crumb topping are moist, flavorful breakfast treats packed with fresh strawberry pieces in every bite. Juicy strawberries paired with a creamy cheesecake-style filling create an irresistible flavor combination. These muffins are simple to prepare and require only basic ingredients and fresh fruit — in about half an hour you’ll have a delicious breakfast or snack to enjoy.

Strawberry Cream Cheese Muffins with Streusel Crumb Topping

These strawberry muffins combine a tender crumb, a smooth cream cheese center, and a crunchy streusel topping for a satisfying breakfast or snack. The contrast of soft muffin, creamy filling, and buttery crumble makes them a standout recipe for any morning.

Baking with strawberries is a great way to welcome spring. These homemade muffins work equally well as a breakfast, a portable snack, or a light dessert. Make a batch to keep on hand for quick grab-and-go mornings — they pack nicely for lunchboxes and travel well.

Packed with fresh, juicy strawberries and a surprise cheesecake-style filling, these muffins are both flavorful and comforting.

How To Make Strawberry Cream Cheese Muffins

These muffins are straightforward to make and rely on common pantry ingredients: all-purpose flour, sugar, oil, butter, an egg, vanilla, cream cheese, and Greek yogurt for moisture. You can mix by hand or with a mixer, and the result is a homemade muffin that often tastes even better than bakery versions.

Begin by making the streusel topping: whisk flour, brown sugar, and salt together, then add melted butter and stir with a fork until coarse crumbs form. You can use light brown or granulated sugar if you prefer.

Next, combine the dry ingredients (flour, baking powder, and salt). In a separate bowl, whisk the egg and sugar, then add yogurt, oil, and vanilla. Fold the wet ingredients into the dry just until combined, then gently fold in diced strawberries. Reserve a few strawberry pieces to place on top of the muffins for presentation.

For the cream cheese filling, beat room-temperature cream cheese with sugar, vanilla, and cornstarch until smooth.

To assemble: spoon a portion of muffin batter into each lined muffin cup, add a spoonful of cream cheese mixture, then cover with more batter so each cup is about two-thirds to three-quarters full. Top generously with streusel and press a couple of reserved strawberry pieces into the tops if desired. Bake, cool briefly, and finish with a simple powdered sugar glaze if you like.

Enjoy these muffins warm or at room temperature — they make a lovely breakfast treat or a sweet snack any time of day.

Strawberry Cream Cheese Muffins with Streusel Crumb Topping

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Description

Strawberry Cream Cheese Muffins with Streusel Topping are moist and flavorful breakfast muffins that burst with fresh strawberries and hide a creamy cheesecake-style center.

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Ingredients

Streusel Crumb Topping:

• 2/3 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted

Strawberry Muffins:

• 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
• 1/2 cup Greek yogurt
• 1 1/2 cups diced fresh strawberries (reserve 2–3 tbsp for tops)

Cream Cheese Filling:

• 6 oz cream cheese, room temperature
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon cornstarch

Glaze:

• 3/4 cup powdered sugar
• 1 1/2–2 1/2 teaspoons milk or cream

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Instructions

1. Preheat the oven to 425°F. Line a muffin pan with paper liners. This recipe yields 9–10 muffins.
2. Make the streusel: stir together flour, brown sugar, and salt. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. In a medium bowl, whisk the egg and granulated sugar until combined. Add yogurt, oil, and vanilla and whisk until the mixture is pale.
5. Fold the wet ingredients into the dry ingredients and stir gently by hand until just combined.
6. Fold in the diced strawberries, reserving 2–3 tablespoons for the tops.
7. Make the cream cheese filling by mixing softened cream cheese with sugar, cornstarch, and vanilla until smooth.
8. Assemble the muffins: place about 1 tablespoon of batter into each cup, then add a spoonful of cream cheese mixture. Cover with more batter so each cup is 2/3 to 3/4 full.
9. Top generously with streusel and press a few reserved strawberry pieces into the tops so they stick.
10. Reduce the oven temperature to 350°F and bake 22–25 minutes, until tops are golden and centers are set.
11. Cool the muffins in the pan 5–10 minutes, then transfer to a rack to cool completely.
12. To make the glaze, stir powdered sugar with 1 teaspoon of milk or cream, adding more as needed until you reach the desired consistency. Drizzle over cooled muffins and serve.