Go Back
Strawberry and Cream Cheese Muffins

Strawberry and Cream Cheese Muffins

Craving something sweet? These Strawberry and Cream Cheese Muffins are incredibly moist and bursting with fresh flavor. Perfect for breakfast, brunch, or as an afternoon snack, they're sure to satisfy your sweet tooth. Whip up a batch tonight for a delightful treat!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz cream cheese room temperature
  • 4 tbsp unsalted butter room temperature
  • 1 tbsp lemon juice
  • 2 tsp vanilla
  • 2 eggs room temperature
  • 1/2 cup milk
  • 2 cups cake flour AP will also do
  • 2/3 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups chopped strawberries
  • raw sugar for topping (optional)

Equipment

  • Oven
  • Blender
  • Baking Sheet
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. Preheat your oven to 350 degrees. It’s essential to have your oven hot and ready so the muffins cook evenly and rise properly.
  2. Prepare your muffin tins by lining them with cupcake liners. This step makes for an easy cleanup and ensures your muffins don’t stick.
  3. In a large mixing bowl, beat the cream cheese and unsalted butter together until the mixture is smooth and creamy. The right texture here is key; it should be fluffy and well-combined.
  4. Add in the lemon juice and vanilla, continuing to beat until everything is nicely incorporated. This aromatic combination will enhance the flavor profile of your muffins.
  5. Next, add the milk and eggs. Mix until the batter is well blended and smooth. The eggs add richness and help bind everything together.
  6. In a separate small bowl, combine the cake flour, sugar, baking powder, baking soda, and salt. Whisk them together to ensure even distribution of the dry ingredients.
  7. Gradually add the dry mixture to the cream cheese mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
  8. Fold in the chopped strawberries. Gently mixing in the strawberries helps distribute them throughout the batter while keeping their shape.
  9. Scoop the batter into your prepared muffin tins, filling each about three-quarters full. This allows room for the muffins to rise without overflowing.
  10. Sprinkle the tops with raw sugar if desired for an added crunch. The contrast of the crunchy topping with the soft interior makes for a delightful muffin.
  11. Place in the oven and bake for 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Enjoy the lovely aroma while they bake!
  12. Once they’re done, remove the muffins from the oven and let them cool slightly in the pan before transferring to a wire rack. This prevents them from getting soggy.
  13. Serve warm and enjoy your delicious Strawberry and Cream Cheese Muffins. They’re best enjoyed fresh out of the oven!

Notes

Keep leftover muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate them. These muffins freeze wonderfully! Wrap them tightly in plastic wrap, then place in a freezer bag. They can be frozen for up to three months.