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Strawberry Cream Cheese Muffins

Strawberry cream cheese muffins with a vanilla bakery-style crumb are made by folding in diced fresh strawberries and swirled with a smooth cream cheese filling. The muffins bake until the tops spring back and a toothpick comes out clean.
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Prep Time 20 minutes
Cook Time 22 minutes
cooling 5 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
Wet ingredients
  • 2 eggs
  • 0.5 cup milk
  • 0.333 cup vegetable oil
  • 1 tsp vanilla extract
Strawberry add-in
  • 1.5 cup strawberries, diced
Cream cheese filling
  • 4 oz cream cheese, softened
  • 0.25 cup powdered sugar

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a muffin tin with liners (visual cue: tin is ready for batter and filling).
  2. Whisk together the all-purpose flour, baking powder, salt, and granulated sugar until evenly combined (visual cue: no dry pockets remain).
Make the batter
  1. In a bowl, whisk the eggs, milk, vegetable oil, and vanilla extract, then pour into the dry ingredients and stir just until combined (visual cue: batter looks lumpy but cohesive).
  2. Fold in the strawberries, diced (visual cue: strawberries are evenly distributed).
Make the filling and assemble
  1. Beat the cream cheese, softened with powdered sugar until smooth (visual cue: filling is glossy and spreadable).
  2. Fill the muffin cups halfway with batter, add a spoonful of cream cheese filling, then top with more batter to cover (visual cue: filling is sealed under batter).
Bake and cool
  1. Bake at 375°F for 20–22 minutes, until a toothpick comes out clean (visual cue: tops are lightly golden and set).
  2. Cool for 5 minutes before serving (visual cue: muffins firm up slightly).

Notes

For tender muffins, stir the batter only until the flour disappears—overmixing can make them tough. Store airtight in the fridge up to 4 days; warm briefly in the microwave for best texture. Freezing: yes, freeze cooled muffins up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and reduce powdered sugar by 1–2 tbsp.