Strawberry Cream Cheese Muffins
Delightful muffins bursting with fresh strawberries and a creamy cheese filling, topped with a crunchy streusel that makes for the perfect breakfast or snack.
Ingredients
Muffin Base
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 0.25 cups cream cheese, softened Bring to room temperature
- 0.25 cups unsalted butter, melted
- 1 large egg Room temperature
- 0.5 cups milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped Can substitute with frozen strawberries
Streusel Topping
- 0.25 cups brown sugar
- 0.25 cups rolled oats
- 0.25 teaspoon cinnamon
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, mix the cream cheese, melted butter, egg, milk, and vanilla extract. Beat these ingredients until smooth.
- Combine the wet and dry ingredients, mixing gently until just combined. Fold in the chopped strawberries.
Streusel Preparation
- In a small bowl, mix the brown sugar, rolled oats, and cinnamon for the streusel topping, creating a crumbly texture.
Baking
- Spoon the muffin batter into the prepared liners, filling them about 2/3 full.
- Sprinkle the streusel topping generously on each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat at 350°F (175°C) for 5-10 minutes when ready to enjoy.