Strawberry Cream Cheese Muffins Recipe
Delight in these moist and tender Strawberry Cream Cheese Muffins, bursting with fresh strawberries and a creamy cheese swirl. Perfect for breakfast, brunch, or a sweet snack, these muffins combine butter, cream cheese, and fresh fruit for a luscious treat that’s both flavorful and easy to make.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 8 tablespoons (1/2 cup) unsalted butter, at room temperature
- 3 oz cream cheese (block style, not tub)
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Other Ingredients
- 2 cups fresh strawberries, cut into small pieces
Instructions
- Preheat and Prepare Mixing Base: Preheat the oven to 375 degrees F. In a large bowl, combine the room temperature butter, cream cheese, and sugar. Using an electric mixer on medium speed, beat until the mixture is smooth and well blended. Then, on low speed, add the eggs one at a time until just combined, followed by the vanilla extract.
- Combine Dry Ingredients and Incorporate: In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Gradually alternate adding this dry mixture to the wet mixture with the milk on low speed, mixing only until just combined to avoid overmixing. Gently fold in the chopped fresh strawberries using a spatula to evenly distribute without breaking them down.
- Prepare Muffin Tin and Fill: Grease a standard 12-cup muffin tin with butter or line with paper liners. Spoon the batter evenly into each cup, filling them nearly to the top. For a sweet crunchy top, sprinkle a little extra sugar over each muffin if desired.
- Bake and Cool: Bake the muffins in the preheated oven for 25 to 30 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Remove from the oven, cool in the pan briefly, then transfer the muffins to a wire rack to cool completely. Refer to storage instructions for freezing if needed.
Notes
- Use block style cream cheese rather than tub-style for better texture and flavor.
- Allow the butter and cream cheese to come to room temperature for easier mixing and a smoother batter.
- Do not overmix the batter once the dry ingredients are incorporated; this keeps the muffins tender.
- Fresh strawberries work best, but frozen can be used if thawed and drained thoroughly.
- For extra sweetness and crunch, sprinkle a little sugar on top before baking.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
