This Strawberry Cream Cheese Muffins recipe is full of fresh strawberries and a sweet cream cheese filling. They make a delicious snack or sweet treat when strawberry season is in full swing. They also make a great breakfast muffin and freeze well for enjoying later. One of our favorite muffin recipes, these strawberry cheesecake muffins are moist, tender and great for every day of the week!
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Homemade muffins (and cupcakes) are one of our favorite things to cook! Muffins are a great way for me to sneak my kids a dose of fruit as they enjoy a sweet treat. This strawberry muffin recipe makes a great afternoon snack after school and they can be frozen for a quick breakfast on the go later in the week.
The smell of fresh juicy strawberries as you cook them is like being in a summer farmer's market surrounded by fresh produce and baked goods. As much as these muffins are wonderful to enjoy on a warm summer day, they are a great way to brighten up a dark and cold winter's day too!
We love strawberry recipes any time of the year, so you'll often find us baking these strawberry crunch cupcakes, eating strawberry toast for breakfast and making a strawberry banana smoothie for lunch!
Ingredients
These delicious strawberry cream cheese muffins are made with the basic ingredients needed for baking, plus juicy strawberries and a creamy filling.
You need the following ingredients:
- chopped strawberries
- all purpose flour
- baking powder
- white sugar
- unsalted butter
- olive oil
- vanilla extract
- large eggs
- buttermilk: you can easily make buttermilk by adding 1 teaspoon of white vinegar to 1 cup of milk and letting it sit for 5 minutes.
The cream cheese filling is made with:
- softened cream cheese
- white sugar
- egg
- chopped, fresh strawberries
While most muffin (and baking) recipes call for vegetable or canola oil, I always use extra virgin olive oil. It is a healthier oil option compared to vegetable and canola, and it does not make the muffins taste any less delicious! I use part melted butter and part olive oil for the best tasting, moist and fluffy muffin.
Step-By-Step Instructions
Like all muffin recipes, the process of making strawberry muffins is simple. It's all about the right proportion of ingredients and not over mixing the batter.
This recipe has two parts: making the creamy cheesecake filling and making the strawberry muffin batter.
- Preheat the oven to 425 degrees Fahrenheit. Line a 12 cup muffin tin with muffin liners (or cupcake liners).
- In a small bowl, mix the softened cream cheese, sugar and egg to make the cream cheese filling. You can use an electric mixer on medium speed rather than a whisk for the smoothest outcome. Once smooth, fold in the chopped strawberries using a spatula.
- In a large bowl, mix the dry ingredients (all-purpose flour, baking powder and white sugar). In a medium bowl, combine the wet ingredients (melted butter, olive oil, buttermilk, eggs and vanilla extract). Pour the wet ingredients into the flour mixture. Whisk together until just combined, being careful not to overmix.
- Add the remaining chopped strawberries to the muffin batter and fold in with a spatula.
- Fill each lined muffin cups ⅔ high with muffin batter. Add about a tablespoon of the cream cheese mixture on top and push down slightly with a spoon so it falls inside the muffin batter.
- Bake in the preheated oven for 5 minutes. Turn the heat down to 350 degrees Fahrenheit and bake another 15-20 minutes, until a toothpick inserted into the center of the muffin comes out clean and the top of the muffins are golden brown.
- Remove muffins from the oven and transfer to a wire rack. Let cool at room temperature for about 10 minutes before serving.
How To Store
Store these delicious muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 6 months. I love making double batches of muffins and freezing them to eat on busy mornings. They can be defrosted in the fridge overnight or quickly in the microwave.
Recipe Tips
- Chop the strawberries in small pieces so they aren't too heavy. They won't fall to the bottom of the muffin if they are cut small.
- Make sure the cream cheese is soft and not straight out of the fridge. Cold cream cheese will be difficult to mix and could be quite lumpy.
Variations
- Make large muffins using a jumbo muffin pan or mini muffins using a mini muffin pan.
- Use other fresh berries to make blueberry muffins or raspberry muffins
- Add lemon zest to make a strawberry lemon muffin similar to the flavor in this strawberry lemon bread.
- Add a streusel topping drizzled over the center of the muffins when they are done.
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Recipe
Strawberry Cream Cheese Muffins
Equipment
- medium mixing bowl
- whisk or electric hand mixer
Ingredients
For Muffins
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoon baking powder
- ¼ cup unsalted butter, melted
- ¼ cup extra virgin olive oil
- 2 teaspoon vanilla extract
- ½ cup buttermilk, or ½ cup milk plus 1 teaspoon white vinegar*
- 2 large eggs
- 2 cups fresh strawberries, chopped
For Cream Cheese Filling
- 4 oz cream cheese, softened
- ¼ cup white sugar
- ½ large egg, beaten
- ⅓ cup fresh strawberries, chopped
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a 12 cup muffin tin with muffin liners (or cupcake liners).
- In a small bowl, mix the 4 ounces softened cream cheese, ¼ cup white sugar and ½ beaten egg to make the cream cheese filling. You can use an electric mixer on medium speed rather than a whisk for the smoothest outcome. Once smooth, fold in the ⅓ cup chopped strawberries using a spatula.
- In a large bowl, mix the all-purpose flour, baking powder and 1 cup white sugar.
- In a medium bowl, combine the melted butter, olive oil, buttermilk, 2 eggs and vanilla extract. Pour the wet ingredients into the flour mixture. Whisk together until just combined, being careful not to overmix. Add the 2 cups chopped strawberries to the muffin batter and fold in with a spatula.
- Fill each lined muffin cups ⅔ high with muffin batter. Add about a tablespoon of the cream cheese mixture on top and push down slightly with a spoon so it falls inside the muffin batter.
- Bake in the preheated oven for 5 minutes. Turn the heat down to 350 degrees Fahrenheit and bake another 15-20 minutes, until a toothpick inserted into the center of the muffin comes out clean and the top of the muffins are golden brown.
- Remove muffins from the oven and transfer to a wire rack. Let cool at room temperature for about 10 minutes before serving.
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