Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Cream Cheese Breakfast Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: chef-emmy
  • Total Time: 37 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delightful muffins filled with sweet strawberries and creamy cream cheese, perfect for any breakfast table.


Ingredients

Scale
  • 4 oz cream cheese
  • 2 tbsp granulated sugar
  • 1 large egg yolk
  • ½ tsp vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ¼ cups fresh strawberries, diced
  • 1 tbsp flour (for tossing strawberries)
  • ⅓ cup all-purpose flour (for crumb topping)
  • 3 tbsp granulated sugar (for crumb topping)
  • 3 tbsp unsalted butter, melted (for crumb topping)


Instructions

  1. Preheat oven to 375°F (190°C) and line or grease the muffin tin.
  2. Beat cream cheese, 2 tbsp sugar, egg yolk, and ½ tsp vanilla extract until smooth. Set aside.
  3. In a large bowl, mix flour, ⅔ cup sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together eggs, milk, vegetable oil, and 1 tsp vanilla extract until smooth.
  5. Add wet ingredients to dry ingredients, and stir gently—do not overmix.
  6. Toss diced strawberries with 1 tbsp flour and fold them into the batter.
  7. Fill muffin cups halfway with batter, and add 1 tsp of cream cheese filling. Cover the cream cheese with remaining batter.
  8. For crumb topping, mix together ⅓ cup flour, 3 tbsp sugar, and melted butter, then sprinkle over the muffins.
  9. Bake for 18–22 minutes or until golden brown and a toothpick comes out clean from the muffin portion.
  10. Cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

Avoid overmixing to keep muffins light and fluffy. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 250
  • Sugar: 8g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 30mg