Strawberry Cream Cheese Muffins Recipe

There’s something truly magical about the combination of strawberries and cream cheese, especially when tucked inside a soft, bakery-style muffin. These strawberry cream cheese muffins are the kind of treat that makes your kitchen smell like heaven and instantly brightens your morning. The buttery streusel topping adds just the right amount of crunch, while the creamy center is a delightful surprise.

this RECIPE

I first made these on a rainy Saturday morning when I was craving something sweet but not overly rich. I had some fresh strawberries on hand and a block of cream cheese that needed to be used up, so I figured—why not? The first batch disappeared before noon, and ever since, they’ve been a staple in my kitchen. They’re perfect for breakfast, brunch, or an afternoon pick-me-up with coffee.

The secret behind these muffins

These muffins are all about texture and balance. You get the soft, fluffy base, the luscious cream cheese filling, and the crumbly, buttery streusel on top. But the real secret? Greek yogurt. It keeps the muffins incredibly moist without making them heavy. Plus, using fresh strawberries instead of jam or preserves gives you little bursts of juicy flavor in every bite.

Let’s talk ingredients

Every ingredient in this recipe plays a crucial role, but there’s plenty of room for substitutions if needed.

• Strawberries – Fresh is best! They add natural sweetness and a bit of tartness. If strawberries aren’t in season, frozen ones work too—just don’t thaw them before adding to the batter.
• Greek yogurt – This is the key to a moist muffin. You can swap it for sour cream or buttermilk if that’s what you have.
• Cream cheese – The filling is creamy, slightly tangy, and pairs beautifully with the sweet muffin base. Make sure it’s at room temperature for easy mixing.
• Streusel topping – A simple mix of flour, sugar, and butter, but it takes these muffins from good to amazing. For a twist, add a pinch of cinnamon.
• Vegetable oil – Keeps the muffins soft and tender. Melted butter works too, but the texture will be slightly denser.
• Baking powder – Helps the muffins rise beautifully. Make sure yours is fresh!

Essential kitchen tools

These muffins don’t require any fancy equipment, but having the right tools makes the process smoother:

• Muffin tin – Standard size, lined with paper liners for easy cleanup.
• Mixing bowls – You’ll need at least three: one for the dry ingredients, one for wet, and one for the cream cheese filling.
• Whisk & spatula – A whisk for the batter and a spatula for folding in the strawberries without crushing them.
• Fork or pastry cutter – For making the streusel topping. A food processor works too if you want extra fine crumbs.

Step-by-step: How to make these muffins

1. Prep your oven and pan

Preheat the oven to 425°F and line a muffin tin with paper liners. This high initial temperature helps the muffins rise tall and fluffy.

2. Make the streusel topping

In a small bowl, mix the flour, brown sugar, and salt. Pour in the melted butter and mix with a fork until you get coarse crumbs. Set it aside—it’ll come in handy later!

3. Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, giving you an even rise.

4. Combine the wet ingredients

In a separate bowl, whisk the egg and sugar until the mixture looks pale and slightly thick. Add the Greek yogurt, oil, and vanilla extract, whisking until smooth.

5. Bring it all together

Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Overmixing can make the muffins dense, so don’t stress about a few lumps! Finally, fold in the diced strawberries, reserving a few for the tops.

6. Prepare the cream cheese filling

In another bowl, mix the softened cream cheese, sugar, cornstarch, and vanilla extract until smooth. This filling adds a rich, creamy texture inside the muffins.

7. Assemble the muffins

Scoop a tablespoon of muffin batter into each muffin cup. Add a spoonful of cream cheese filling in the center, then cover it with more batter, filling each cup about ¾ full.

8. Add the streusel topping

Generously sprinkle the streusel topping over each muffin. Press it down slightly so it sticks. Add a few reserved strawberry pieces on top for extra color.

9. Bake to perfection

Place the muffins in the oven and immediately lower the temperature to 350°F. This helps them bake evenly without burning the tops. Bake for 22-25 minutes until golden brown. Let them cool in the pan for 5-10 minutes before transferring to a wire rack.

10. Drizzle with glaze

Mix powdered sugar with milk or cream until you get a smooth, pourable consistency. Drizzle over the cooled muffins and enjoy!

Variations & substitutions

These muffins are delicious as they are, but here are a few ways to switch things up:

• Make them gluten-free – Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Go dairy-free – Use dairy-free yogurt and cream cheese alternatives. Coconut oil can replace butter in the streusel.
• Try different fruits – Raspberries, blueberries, or even chopped peaches work beautifully.
• Add a nutty crunch – Sprinkle chopped almonds or pecans over the streusel topping.
• Chocolate lovers’ twist – Add mini white chocolate chips to the batter for a strawberries-and-cream effect.

How to serve these muffins

These muffins are best enjoyed fresh, but you can make them feel extra special with a little presentation. Serve them on a cake stand with a dusting of powdered sugar. Pair them with a dollop of whipped cream or a side of fresh strawberries for a brunch spread.

What to drink with them

If you’re having these for breakfast, a cup of freshly brewed coffee or a vanilla latte is a great match. If you prefer tea, go for a fruity black tea or chamomile. Feeling fancy? A glass of sparkling rosé pairs beautifully with the strawberries and cream flavors!

Storing & reheating tips

• At room temperature – Store in an airtight container for up to 2 days.
• In the fridge – Keep them in the fridge for up to a week. The cream cheese filling stays fresh longer this way.
• Freezing – Freeze in a single layer, then transfer to a bag. They last up to 3 months. Thaw overnight and warm in the microwave for 15-20 seconds before serving.

Scaling the recipe

Want to double the batch? Simply multiply the ingredients by two and bake in two muffin tins. If making a smaller batch, just halve the ingredients, but keep an eye on baking time—it might be a minute or two shorter.

Troubleshooting: What could go wrong?

• Muffins too dense? You may have overmixed the batter. Stir just until combined.
• Soggy bottoms? This can happen if the strawberries release too much juice. Try tossing them in a little flour before adding to the batter.
• Streusel sinking in? Press it down lightly so it sticks without disappearing into the batter.

Ready to bake?

These strawberry cream cheese muffins are an absolute treat—soft, creamy, and bursting with fresh strawberry flavor. Give them a try, and don’t be afraid to make them your own with different fruits or mix-ins. Let me know how they turn out!

FAQs

1. Can I use frozen strawberries?
Yes! Just use them straight from the freezer without thawing to prevent excess moisture.

2. Can I skip the streusel topping?
Sure, but it adds a delicious crunch! If you prefer a simpler muffin, leave it out.

3. How do I know when the muffins are done?
Insert a toothpick near the edge—it should come out clean, but the center might still be slightly soft due to the cream cheese filling.

4. Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt gives a thicker, creamier texture. If using regular yogurt, reduce the liquid slightly.

5. What’s the best way to reheat these?
Pop them in the microwave for 15-20 seconds to soften the cream cheese filling.

Print