Strawberry Cream Cheese Muffins (Printer-Friendly)
Fresh strawberries meet creamy cheese filling in these tender, moist muffins. Ideal for breakfast or brunch.
# What You'll Need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup vegetable oil
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1 1/2 cups fresh strawberries, chopped
→ Cream Cheese Filling
11 - 6 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - Whisk together flour, baking powder, baking soda, and salt in a large bowl until evenly combined.
03 - Mix vegetable oil and granulated sugar in a separate bowl until blended. Beat in eggs one at a time, then add milk and vanilla extract.
04 - Pour wet ingredients into dry ingredients and stir gently until just moistened. Avoid overmixing to ensure tender texture.
05 - Gently fold chopped strawberries into the batter until evenly distributed.
06 - Blend softened cream cheese, granulated sugar, egg yolk, and vanilla extract in a bowl until completely smooth and creamy.
07 - Spoon approximately 2 tablespoons of muffin batter into each prepared muffin cup, spreading evenly across the bottom.
08 - Place 1 tablespoon of cream cheese filling in the center of each cup on top of the batter layer.
09 - Top each cup with another tablespoon of batter, covering the cream cheese filling completely.
10 - Gently swirl a toothpick through the batter and filling once to create a marbled pattern, if desired.
11 - Bake for 20 to 22 minutes until lightly golden and a wooden pick inserted into the muffin portion comes out clean. Avoid testing the cream cheese center.
12 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The cream cheese center stays molten and gooey even after cooling, creating this surprise ribbon of sweetness in every bite
- These muffins strike that perfect balance between breakfast appropriate and dessert worthy, making them impossible to resist at any hour
02 -
- These really do need to be refrigerated after the first day because of the cream cheese filling, though they're best at room temperature
- Avoiding the cream cheese center when testing for doneness is crucial, otherwise you'll think they're underbaked every single time
03 -
- Room temperature ingredients prevent the cream cheese filling from curdling and ensure the muffins bake evenly
- Measuring flour by spooning it into your measuring cup and leveling off prevents packed flour that makes these dense and dry