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Strawberry Cream Cheese Muffins Recipe

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4.1 from 55 reviews

These Strawberry Cream Cheese Muffins are a delightful breakfast or snack option featuring a moist strawberry-filled batter with a creamy, sweetened cream cheese center. They are topped with a buttery streusel crumble and finished with a smooth vanilla glaze for added sweetness and texture.

Ingredients

Strawberry Muffins

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 5 tablespoons butter (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ⅓ cup full-fat sour cream
  • 2 tablespoons whole milk
  • 1¼ cups fresh strawberries (diced small & patted dry with paper towel)
  • 1 tablespoon all-purpose flour

Cream Cheese Filling

  • 6 ounces full-fat cream cheese (softened)
  • ⅓ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup all-purpose flour

Streusel Topping

  • 3 tablespoons granulated sugar
  • 2 tablespoons butter (cold & cubed)
  • 1 tablespoon all-purpose flour

Vanilla Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons heavy cream
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F and line a standard 12-cup muffin pan with paper liners. Set the pan aside for later use.
  2. Mix Dry Ingredients for Muffins: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine the dry ingredients evenly.
  3. Cream Butter and Sugar: In a separate large bowl, use an electric or stand mixer to beat the softened butter and granulated sugar until light, fluffy, and pale in color, about 2-3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then blend in the vanilla extract until combined.
  5. Add Sour Cream and Milk: Mix in the sour cream and whole milk until the batter is smooth and cohesive.
  6. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients using a spatula just until the flour streaks disappear. Let the batter rest for 5-10 minutes to thicken slightly.
  7. Prepare Strawberries: Toss the diced strawberries with 1 tablespoon of all-purpose flour until coated. Gently fold them into the rested batter, mixing just until combined to prevent breaking the berries.
  8. Make Cream Cheese Filling: Beat together the softened cream cheese, granulated sugar, vanilla extract, and ¼ cup flour with a hand mixer until creamy and smooth. Refrigerate until ready to use.
  9. Prepare Streusel Topping: Stir together the all-purpose flour and granulated sugar in a small bowl. Add the cold cubed butter and use your fingertips to rub the butter into the dry ingredients until the mixture resembles soft, crumbly sand with some pea-sized lumps. Set aside.
  10. Assemble Muffins: Using a 2-tablespoon scoop, place some muffin batter into each paper liner. Add 2 teaspoons of the cream cheese filling in the center of each. Top each with 1-2 tablespoons more batter until each cup is about 80-85% full. Sprinkle the streusel topping evenly over the muffins, gently pressing it onto the surface.
  11. Bake the Muffins: Bake the muffins for 5-6 minutes at 425°F. Without opening the oven, reduce the temperature to 375°F and continue baking for another 15-18 minutes until tops are lightly golden and a toothpick inserted near the edges comes out clean or with a few moist crumbs.
  12. Cool Muffins: Let the muffins cool in the warm pan for 15 minutes. Then transfer them to a wire rack to cool completely before glazing.
  13. Prepare Vanilla Glaze: Whisk together powdered sugar, heavy cream, and vanilla extract until thick yet pourable.
  14. Glaze Muffins: Drizzle the glaze over cooled muffins using a fork or spoon. Allow glaze to set before serving. Enjoy your delicious strawberry cream cheese muffins!

Notes

  • Coating strawberries with flour prevents them from sinking to the bottom of the muffins and reduces excess moisture.
  • Letting the batter rest helps improve texture and thickness.
  • Using cold butter in the streusel topping ensures a crumbly texture.
  • Be careful not to overmix the batter once adding the dry ingredients to avoid dense muffins.
  • Allow muffins to cool fully before glazing to prevent the glaze from melting and running off.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://recipethrive.com/strawberry-cream-cheese-muffins-recipe/