Strawberry Cream Cheese Muffins
Soft, bakery-style strawberry cream cheese muffins with a creamy center and crumb topping.
Ingredients
Ingredients
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla bean paste
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla bean paste
- 1 1/4 cups diced fresh strawberries
- 1 tablespoon all-purpose flour
- 1/3 cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375°F and line or grease a 12-cup muffin tin.
- In a small bowl, beat the cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla bean paste until smooth and creamy; set aside.
- In a large bowl, whisk 2 cups flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt until well combined.
- In a medium bowl, whisk the eggs, milk, vegetable oil, and 1 teaspoon vanilla bean paste until smooth.
- Pour the wet mixture into the dry ingredients and gently stir just until no dry streaks remain; do not overmix.
- In a small bowl, toss the diced strawberries with 1 tablespoon flour until evenly coated.
- Gently fold the floured strawberries into the batter.
- In another small bowl, combine 1/3 cup flour and 3 tablespoons granulated sugar, then stir in the melted butter until coarse crumbs form.
- Divide the batter evenly among the muffin cups, filling each about halfway.
- Spoon about 1 teaspoon of the cream cheese mixture into the center of each muffin cup, keeping it away from the edges.
- Cover the cream cheese filling with the remaining batter, filling each cup just below the top.
- Sprinkle the crumb mixture evenly over the tops of the muffins and press very lightly so it adheres.
- Bake for 18 to 22 minutes, until the muffins are golden and a toothpick inserted into the muffin (not the cream cheese center) comes out mostly clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use soft, room-temperature cream cheese so the filling mixes smooth and bakes evenly.
- Coating the strawberries in flour helps keep them from sinking and bleeding too much color.
- Do not overmix the batter or the muffins can turn dense instead of tender.
- Store cooled muffins in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.
- Coating the strawberries in flour helps keep them from sinking and bleeding too much color.
- Do not overmix the batter or the muffins can turn dense instead of tender.
- Store cooled muffins in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.