The Perfect Strawberry Cream Cheese Muffins – Soft & Creamy
You know that magical moment when you bite into a muffin, and instead of just fluffiness, there’s a rich, creamy center that melts in your mouth? That’s exactly what these strawberry cream cheese muffins deliver.
Servings: 10
Calories: 310kcal
Ingredients
Streusel Crumb Topping:
- 1/3 cup light brown sugar
- 2/3 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cinnamon optional for extra warmth
- ¼ cup unsalted butter melted
Strawberry Muffins:
- 1 ½ cup diced fresh strawberries
- ½ cup sour cream
- 1 tablespoon lemon zest for brightness
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon milk for extra moisture
- ¼ cup melted butter
Cream Cheese Filling:
- 6 oz. cream cheese room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 3 tablespoons granulated sugar
- Pinch of salt to enhance the flavor
Instructions
- Start by preparing the streusel topping by mixing together brown sugar, flour, and salt in a small bowl.
- Once combined, add the melted butter and stir until it forms a crumbly texture. Set this aside for later.
- Next, make the muffin batter by whisking flour, baking powder, and salt in a large bowl.
- In a separate bowl, mix together sugar, egg, vanilla, and melted butter until well combined. Stir in sour cream and milk, then gently fold in the fresh strawberries, making sure not to crush them.
- For the cream cheese filling, blend softened cream cheese, sugar, vanilla, and cornstarch in a separate bowl until smooth and creamy.
- To assemble the muffins, line your muffin tin with paper liners.
- Spoon two-thirds of the muffin batter into each cup.
- Add a spoonful of the cream cheese filling in the center of each muffin, then cover with the remaining muffin batter. Don’t worry about perfection, it’s all part of the charm!
- Top each muffin with the streusel mixture, spreading it evenly over the batter.
- Pop the tin in a preheated 350°F (175°C) oven and bake for 20 minutes, until golden brown on top and a toothpick inserted into the center comes out clean (or with a few crumbs, but no wet batter).
- Let the muffins sit in the tin for a few minutes, then carefully transfer them to a wire rack to cool fully. Enjoy!
Notes
- Make sure your ingredients are at room temperature, especially the cream cheese, so everything mixes smoothly.
- Don’t overmix the batter, or the muffins will be dense.