Description
Moist, bakery-style muffins filled with juicy strawberries and a creamy sweetened cream cheese center, topped with a golden brown streusel crumble.
Ingredients
For the Muffin Batter:
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1 ¾ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup sour cream or Greek yogurt
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1 ½ cups fresh strawberries, chopped
For the Cream Cheese Filling:
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6 oz cream cheese, softened
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3 tablespoons granulated sugar
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1 teaspoon vanilla extract
For the Streusel Topping:
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½ cup all-purpose flour
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⅓ cup light brown sugar
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¼ teaspoon cinnamon (optional)
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3 tablespoons unsalted butter, cold and cubed
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease.
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Make streusel: Mix flour, brown sugar, cinnamon, and cold butter until crumbly. Chill.
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Make cream cheese filling: Beat cream cheese, sugar, and vanilla until smooth. Set aside.
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Whisk dry ingredients in one bowl. In another, cream butter and sugar, then add eggs and vanilla.
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Mix in sour cream. Fold in dry ingredients until just combined. Gently stir in strawberries.
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Fill muffin cups halfway with batter, add 1 tsp cream cheese filling, top with more batter (¾ full).
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Sprinkle streusel over tops.
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Bake 22–25 minutes or until a toothpick (not through cream cheese) comes out clean.
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Cool 5 minutes in the pan, then transfer to a wire rack.
Notes
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Use fresh strawberries for best texture.
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Muffins freeze well up to 3 months.
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Don’t overmix batter to keep muffins light.
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Swap sour cream for Greek yogurt for added protein.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American