Strawberry Cream Cheese Muffins

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Get ready to treat yourself to a mouthwatering breakfast delight! These strawberry cream cheese muffins are a perfect blend of sweet and tangy flavors.

You’ll love how the juicy strawberries and creamy cheesecake filling come together in a fluffy muffin topped with buttery streusel.

With just 20 minutes of prep time and 25 minutes in the oven, you can whip up a batch of 16 delicious muffins.

Each serving packs 287 calories of pure bliss. Whether you’re hosting brunch or looking for a special weekend treat, these muffins are sure to impress.

Exact Ingredients List

These strawberry cream cheese muffins need three sets of ingredients. You’ll make a streusel topping, cream cheese filling, and muffin batter. Each part plays a key role in creating these tasty treats.

Streusel Topping

For the streusel, you’ll need:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup cold unsalted butter, cut into small cubes

Mix these items to make a crumbly topping. The cold butter is important. It helps create that perfect crunch when baked.

Cream Cheese Filling

Your cream cheese filling requires:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Make sure your cream cheese is soft. This helps it mix well with the other items. The egg yolk adds richness, while vanilla gives a nice flavor boost.

Muffin Batter

For the muffin batter, gather:

• 2 cups fresh strawberries, chopped
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Fresh strawberries work best. They give a bright, juicy taste to your muffins. The sour cream helps keep the muffins moist. Don’t forget the baking powder – it’s key for making your muffins rise.

Instructions

Preheat your oven to 425°F (220°C) and line 16 muffin cups with liners. Get your strawberries ready by chopping them and letting them dry on paper towels.

Make the streusel topping first. Mix flour, brown sugar, and cold butter in a bowl. Use your fingers to create coarse crumbs, then pop it in the fridge.

For the cream cheese filling, beat cream cheese until smooth. Add sugar and beat again. Mix in egg yolk and vanilla, then refrigerate.

Now for the muffin batter! Whisk dry ingredients in one bowl. In another, beat butter and sugar until fluffy. Add eggs and vanilla.

Mix in the dry ingredients and sour cream, alternating between them. Gently fold in the strawberries last.

Fill muffin cups halfway with batter. Add a spoonful of cream cheese filling, then top with more batter. Sprinkle streusel on top.

Bake at 425°F for 5 minutes, then lower to 350°F for 15-18 more minutes. Let cool before enjoying your delicious muffins!

Possible Substitutes List & Recipe Variations

You can easily change up these muffins to suit your tastes or what you have on hand. Try swapping the strawberries for other berries like blueberries, raspberries, or blackberries. Frozen berries work too – just don’t thaw them first.

For the cream cheese filling, you could use mascarpone or ricotta cheese instead. If you want to skip the filling, the muffins are still yummy without it.

No sour cream? Greek yogurt or buttermilk make great substitutes. For a dairy-free version, try coconut cream or mashed banana.

Here are some fun variations to try:

• Add lemon zest to the batter for a citrusy twist
• Mix in white chocolate chips
• Top with sliced almonds instead of streusel
• Swirl in some strawberry jam before baking

You can also make these gluten-free by using a 1:1 gluten-free flour blend. For a healthier option, swap half the all-purpose flour for whole wheat.

Want to reduce the sugar? Cut it by 1/4 cup in the batter and use stevia in the filling.

Tips, Tricks & Storing

To make the best strawberry cream cheese muffins, use fresh strawberries when possible. If using frozen berries, don’t thaw them first. Just toss them in flour to prevent sinking.

Don’t overmix the batter. Stir just until the ingredients come together. This keeps your muffins light and fluffy.

For extra flavor, try adding lemon zest to the batter. The citrus complements the strawberries nicely.

Here’s how to store your muffins:

• Room temp: 2-3 days in an airtight container
• Fridge: Up to 1 week
• Freezer: Up to 3 months

To freeze, wrap each muffin in plastic wrap and place in a freezer bag. Thaw overnight in the fridge or reheat in the microwave for 30 seconds.

For a quick breakfast, make a double batch and freeze half. You’ll have tasty muffins ready anytime!

To keep the muffin tops crisp, place a paper towel in the storage container to absorb moisture. Replace it daily if storing at room temperature.