Description
These Strawberry Cream Cheese Breakfast Muffins blend the sweetness of fresh strawberries with a creamy vanilla-infused cream cheese center, complemented by a lightly sweet crumb topping. Perfectly moist and tender, they make an ideal morning treat or snack.
Ingredients
Scale
Cream Cheese Filling
- 4 oz cream cheese
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
Muffin Batter
- 2 cup all-purpose flour
- â…” 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 cup fresh strawberries, diced
- 1 tbsp all-purpose flour (for tossing strawberries)
Crumb Topping (Optional)
- â…“ cup all-purpose flour
- 3 tbsp granulated sugar
- 3 tbsp unsalted butter
Instructions
- Preheat oven & prep pan: Preheat your oven to 375°F (190°C) and line or grease a muffin tin to prevent sticking and ensure easy removal.
- Make cream cheese filling: In a bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract together until the mixture is smooth and creamy. Set this filling aside for later use.
- Mix dry ingredients: In a separate large bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these ingredients to evenly distribute the leavening agents and salt.
- Mix wet ingredients: In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
- Combine: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the batter light and tender.
- Prep strawberries: Toss the diced fresh strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking, then fold them gently into the batter.
- Assemble muffins: Spoon batter halfway into each muffin cup. Add approximately 1 teaspoon of the cream cheese filling in the center of each, then cover with the remaining batter to fill the cups nearly full.
- Add crumb topping (optional): In a small bowl, mix together the flour, granulated sugar, and unsalted butter until crumbly. Sprinkle this topping evenly over each muffin before baking for added texture and sweetness.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin portion (not the cream cheese center) comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Tossing strawberries with flour helps keep them suspended in the batter and prevents sinking.
- The crumb topping is optional but adds a delightful crunch and sweetness.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently before serving for the best flavor and texture.
