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–+ servings
Freshly baked Strawberry Cream Cheese Muffins with strawberries and cream cheese topping.

Strawberry Cream Cheese Muffins

Delightful muffins combining fresh strawberries and creamy cream cheese, perfect for breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 1 cup fresh strawberries, chopped Use fresh for best flavor, thaw and drain if using frozen.
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cream cheese, softened Ensure it's at room temperature for easier mixing.
  • 1/4 cup butter, softened Also at room temperature.
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup streusel topping (optional) For extra sweetness and crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened cream cheese and butter until smooth, then add eggs, milk, and vanilla, mixing well.
  4. Gradually add the dry ingredients to the wet mixture and fold in the chopped strawberries gently.
Baking
  1. Divide the batter into the muffin tin, filling each cup about two-thirds full.
  2. If desired, sprinkle a streusel topping over the batter.
  3. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the muffins to cool before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 4gSodium: 200mgFiber: 1gSugar: 10g

Notes

Store leftovers in an airtight container at room temperature for up to three days. For longer storage, freeze wrapped tightly in plastic wrap for up to three months.

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