Description
These Strawberry Cream Cheese Muffins with Streusel Crumb Topping are a delightful treat perfect for breakfast or snack time. Featuring fresh diced strawberries folded into a tender batter, they are complemented by a rich, creamy cheese filling and a crumbly, buttery streusel topping for added texture and flavor. Baked to golden perfection, these muffins offer a perfect balance of sweet, creamy, and fruity notes in every bite.
Ingredients
Scale
Streusel Topping
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Muffin Batter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 1/2 cups diced fresh strawberries
Cream Cheese Filling
- 6 oz cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn starch
Glaze (Optional)
- 3/4 cup powdered sugar
- 1 1/2 to 2 1/2 teaspoons milk or cream
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners to prevent sticking and ensure easy removal.
- Make Streusel Topping: In a small bowl, mix together 2/3 cup flour, 1/3 cup light brown sugar, and 1/4 teaspoon salt. Stir in the melted unsalted butter until the mixture becomes crumbly. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup flour, 1/4 teaspoon salt, and 1 teaspoon baking powder to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, whisk the egg and 1/2 cup granulated sugar until the mixture is pale and slightly fluffy. Then add Greek yogurt, vegetable oil, and 1/2 teaspoon vanilla extract, mixing to combine thoroughly.
- Combine Batter: Gently fold the wet ingredients into the dry mixture until just combined. Then carefully fold in the diced fresh strawberries, taking care not to overmix to keep the muffins tender.
- Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese with 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon corn starch until smooth and creamy.
- Assemble Muffins: Spoon a layer of muffin batter into each muffin liner, then add a dollop of the cream cheese filling in the center. Cover with more muffin batter to fill each cup about three-quarters full. Top each muffin with the prepared streusel topping.
- Bake: Reduce the oven temperature to 350°F (175°C) and bake the muffins for 22 to 25 minutes, or until they are golden brown and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Optional Glaze: If desired, mix powdered sugar with milk or cream until smooth and drizzle over cooled muffins for an extra sweet finish.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Make sure cream cheese is softened to room temperature for easy mixing.
- Do not overmix the batter to ensure muffins stay light and fluffy.
- Fresh strawberries provide the best flavor and texture—avoid frozen as they can add excess moisture.
- The optional glaze adds sweetness but can be skipped for a less sugary muffin.
- Line your muffin pan with paper liners to make cleanup easier.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
