Strawberry Cream Cheese Muffins Recipe
If you’re on the hunt for a bakery-worthy treat that’s delightfully tender, sweet, and just a bit tangy, look no further than these Strawberry Cream Cheese Muffins. Each bite is a celebration of juicy strawberries and a luscious cream cheese swirl, all wrapped up in a golden, fluffy muffin. Whether you’re serving them for breakfast, a midday snack, or sharing at brunch, these muffins are guaranteed to disappear fast and have everyone asking for the recipe.
Ingredients You’ll Need
The magic of Strawberry Cream Cheese Muffins lies in their simple, everyday ingredients, each bringing something special to the table. From the creamy richness of butter and cream cheese to the fresh burst of strawberries, every item plays a key role in making these muffins irresistible.
- All-purpose flour: Provides the perfect structure for soft, moist muffins.
- Baking powder: Ensures your muffins rise beautifully for a light crumb.
- Baking soda: Works with the yogurt or sour cream to add extra lift and tenderness.
- Salt: Just a pinch brings out all the wonderful flavors.
- Unsalted butter, softened: Gives your muffins rich flavor and a melt-in-your-mouth texture.
- Granulated sugar: Sweetens the batter and balances the tartness of the strawberries and cream cheese.
- Large eggs: Bind everything together and add structure.
- Vanilla extract: Adds warm, aromatic notes that pair beautifully with strawberries.
- Sour cream or plain Greek yogurt: Makes the muffins ultra-moist and adds a subtle tang.
- Milk: Keeps the batter just the right consistency for fluffy muffins.
- Fresh strawberries, diced: The star of the show, delivering bursts of juicy flavor in every bite.
- Cream cheese, softened: Swirled through each muffin for a creamy, tangy surprise.
- Granulated sugar (for cream cheese swirl): Sweetens the cream cheese layer just enough to complement the berries.
How to Make Strawberry Cream Cheese Muffins
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F and lining a 12-cup muffin pan with paper liners. This little bit of prep ensures your Strawberry Cream Cheese Muffins bake evenly and release easily—plus, it makes cleanup a breeze!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Taking a moment to blend these thoroughly ensures you get muffins with a tender, even crumb, and it helps the leaveners distribute properly for that perfect rise.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This step is the secret to muffins that are both soft and flavorful, as it incorporates air and starts building the structure of the batter.
Step 4: Add Eggs and Wet Ingredients
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, sour cream (or Greek yogurt), and milk until everything is well blended. The sour cream keeps the muffins moist and tender, while the vanilla infuses the batter with lovely aroma.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this helps keep your Strawberry Cream Cheese Muffins soft and fluffy rather than dense.
Step 6: Fold in the Strawberries
Gently fold in the diced strawberries with a spatula. This way, the berries stay intact and distribute evenly, so every muffin is bursting with fresh fruit flavor.
Step 7: Make the Cream Cheese Swirl
In a separate small bowl, blend the softened cream cheese with 2 tablespoons of sugar until smooth and creamy. This rich swirl will add a decadent twist to your muffins.
Step 8: Assemble the Muffins
Fill each prepared muffin cup halfway with batter, then add a small spoonful of the sweetened cream cheese mixture. Top with more batter until the cups are about three-quarters full. Use a toothpick to gently swirl the cream cheese into the batter for that signature marbled look.
Step 9: Bake and Cool
Bake the muffins for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This brief rest in the pan helps finish the cooking process and makes the muffins easier to handle.
How to Serve Strawberry Cream Cheese Muffins
Garnishes
A little garnish goes a long way to make Strawberry Cream Cheese Muffins look extra inviting. Try a light dusting of powdered sugar or a sprinkle of coarse sugar before baking for a lovely crunchy top. For a fresh touch, add a slice of strawberry or a few chopped pistachios right before serving.
Side Dishes
Pair these muffins with a bowl of Greek yogurt and honey for a balanced breakfast, or serve alongside a fruit salad to double down on the berry goodness. They also make a delightful companion to a steaming cup of coffee or your favorite herbal tea.
Creative Ways to Present
For an eye-catching brunch spread, arrange your Strawberry Cream Cheese Muffins on a tiered cake stand with fresh berries scattered around. Individually wrapping muffins in parchment with a ribbon transforms them into perfect take-home treats or lunchbox surprises.
Make Ahead and Storage
Storing Leftovers
To keep your muffins tasting fresh, store them in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, pop them in the fridge to keep the cream cheese swirl safe and delicious.
Freezing
Strawberry Cream Cheese Muffins freeze beautifully! Once completely cool, wrap each muffin tightly in plastic wrap and place in a freezer bag. They’ll keep their flavor and texture for up to 2 months, ready to enjoy whenever you crave a homemade treat.
Reheating
For that just-baked taste, warm frozen or chilled muffins in the microwave for 15–20 seconds, or pop them in a 300°F oven for about 8 minutes. The cream cheese will soften, and the muffins will taste like you made them fresh that day.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can! Just be sure to thaw the frozen strawberries and pat them dry with paper towels before adding them to the batter. This helps prevent excess moisture that can make your muffins soggy.
How do I get the best cream cheese swirl in my Strawberry Cream Cheese Muffins?
For a beautiful swirl, add the cream cheese mixture in small dollops, then use a toothpick or skewer to gently swirl it into the batter. Don’t overdo it; a few gentle turns create the prettiest marbled effect.
Can I make these muffins gluten-free?
Absolutely! Substitute a good quality 1:1 gluten-free baking flour for the all-purpose flour. Just make sure your blend contains xanthan gum or a similar binder for the best texture.
What’s the best way to soften cream cheese quickly?
To quickly soften cream cheese, cut it into cubes and let it sit at room temperature for about 15 minutes. If you’re short on time, microwave the cubes on low power in 10-second bursts until just soft.
Can I double the recipe for a crowd?
Yes, this recipe doubles easily! Just mix the batter in a larger bowl and bake in batches, making sure not to overfill your muffin pan. Perfect for parties, brunches, or anytime you need plenty of Strawberry Cream Cheese Muffins.
Final Thoughts
There’s just something joyful about pulling a tray of Strawberry Cream Cheese Muffins from the oven—their sweet aroma and pretty swirls promise a treat that’s as delicious as it is beautiful. I hope you give this recipe a try and share it with the people you love; it’s a little bit of bakery magic, made right at home.
Print
Strawberry Cream Cheese Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Strawberry Cream Cheese Muffins, perfect for breakfast or a snack. These muffins feature a soft crumb studded with fresh strawberries and a tangy cream cheese swirl, baked to golden perfection for a deliciously fruity treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk
Fruit
- 1 ½ cups diced fresh strawberries
Cream Cheese Swirl
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create tender muffins.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract, sour cream (or Greek yogurt), and milk until the batter is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing, which can result in tough muffins.
- Fold in Strawberries: Carefully fold the diced fresh strawberries into the batter, distributing them evenly without breaking them down too much.
- Prepare Cream Cheese Mixture: In a separate bowl, blend the softened cream cheese with 2 tablespoons of granulated sugar until smooth and creamy.
- Fill Muffin Cups and Add Swirl: Spoon batter into each muffin cup until they are halfway full. Add a small spoonful of the cream cheese mixture on top of the batter, then cover with additional batter until the cups are about three-quarters full. Use a toothpick to swirl the cream cheese gently through the batter for a marbled effect.
- Bake Muffins: Bake the muffins in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess from residual heat in the pan.
Notes
- Frozen strawberries can be used; just thaw and pat them dry before folding into the batter to avoid excess moisture.
- For an added crunchy topping, sprinkle coarse sugar on the muffin tops before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 15g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
