Description
Deliciously fluffy muffins filled with tangy cream cheese and fresh strawberries, perfect for breakfast or a delightful snack.
Ingredients
Scale
- 4 ounces cream cheese (softened)
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups diced fresh strawberries (plus)
- 1 tablespoon all-purpose flour (for tossing strawberries)
- 1/3 cup all-purpose flour (for crumb topping)
- 3 tablespoons granulated sugar (for crumb topping)
- 3 tablespoons unsalted butter (melted, for crumb topping)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare the Cream Cheese Filling: Blend cream cheese, granulated sugar, egg yolk, and vanilla extract in a small bowl until smooth. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, beat eggs, milk, vegetable oil, and remaining vanilla extract until well combined.
- Combine Wet and Dry: Add wet mixture to dry ingredients. Stir gently until just combined.
- Prepare the Strawberries: Toss diced strawberries with 1 tablespoon of flour to coat, then fold them into the batter.
- Make the Crumb Topping: In a small bowl, combine crumb topping flour and sugar. Stir in melted butter until crumbly.
- Fill the Muffin Tins: Spoon batter into each cup halfway, add 1 teaspoon cream cheese filling, and cover with remaining batter.
- Add Crumb Topping: Sprinkle crumb topping over each muffin cup.
- Bake: Bake for 18-22 minutes, until golden brown and a toothpick inserted comes out clean.
- Cool: Let cool in the tin for 5 minutes before transferring to a wire rack.
Notes
For a lighter option, consider using Greek yogurt in place of cream cheese. These muffins can also be adapted for air fryer baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg