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Moist Strawberry Cream Cheese Muffins

Close-up of a Strawberry Cream Cheese Muffins cut in half showing the fluffy cake, bright red strawberries, and creamy filling.
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Follow this simple recipe to bake fluffy, moist muffins featuring a sweet strawberry batter and a tangy cream cheese center.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, chopped
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, mix the melted butter, 2 eggs, milk, and 1 teaspoon vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the chopped strawberries.
  6. Prepare the cream cheese filling: Beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  7. Fill each muffin cup about two-thirds full with the strawberry batter.
  8. Drop a small spoonful (about 1 teaspoon) of the cream cheese mixture into the center of each muffin cup. You can gently swirl it with a toothpick if desired.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin part (avoiding the center filling) comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use fresh strawberries. If using frozen, do not thaw them first; toss them lightly in a teaspoon of flour before adding to the batter to prevent sinking.
  • To keep these muffins moist, avoid overmixing the batter once the flour is added.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://spoonswirl.com/strawberry-cream-cheese-muffins-recipe/