Strawberry Cream Cheese Muffins (Printable)

Moist bakery-style muffins loaded with fresh strawberries and a sweet cream cheese swirl center.

# What You Need:

→ Muffin Batter

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup vegetable oil
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1 1/2 cups fresh strawberries, chopped

→ Cream Cheese Filling

11 - 6 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1/2 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - Whisk together flour, baking powder, baking soda, and salt in a large bowl. Set aside.
03 - Mix oil and sugar in a separate bowl until well combined. Beat in eggs one at a time, then add milk and vanilla extract.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix to ensure tender muffins.
05 - Fold chopped strawberries into the batter gently until evenly distributed.
06 - Blend softened cream cheese, sugar, egg yolk, and vanilla extract in a separate bowl until smooth and creamy.
07 - Spoon approximately 2 tablespoons of muffin batter into each prepared muffin cup.
08 - Place 1 tablespoon of cream cheese filling on top of the batter in each cup.
09 - Top each cup with another tablespoon of batter to completely cover the cream cheese filling.
10 - Gently swirl with a toothpick to create a marbled effect, if desired.
11 - Bake for 20 to 22 minutes until lightly golden and a toothpick inserted into the batter portion comes out clean.
12 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The cream cheese center stays gooey and warm like a little surprise inside every muffin
  • They strike that perfect balance between breakfast appropriate and dessert worthy
02 -
  • Overmixing the batter makes tough muffins, so stop as soon as the flour disappears
  • When testing for doneness, avoid the center where the cream cheese hides or you'll get a false reading
03 -
  • Room temperature ingredients blend more smoothly, so take everything out of the fridge about 30 minutes before baking
  • Chop strawberries into small pieces so they distribute evenly instead of sinking to the bottom

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