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Bakery-Style Strawberry Cream Cheese Muffins

Incredible bakery-style muffins packed with fresh strawberries, topped with a buttery brown sugar streusel, and stuffed with a hidden, gooey cream cheese center.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz cream cheese softened to room temperature
  • 0.25 cup powdered sugar
  • 0.5 tsp pure vanilla extract
Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 0.25 cup unsalted butter melted
  • 1 pinch salt
Muffin Batter
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 tsp pure vanilla extract
  • 1.5 cups fresh strawberries diced small, plus 1 tbsp flour to coat

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Silicone spatula
  • Wire cooling rack

Method
 

  1. Mix softened cream cheese, powdered sugar, and vanilla. Spoon 12 dollops onto parchment paper and freeze for 30-45 minutes until firm.
  2. Make streusel: Mix flour, both sugars, and salt. Stir in melted butter with a fork until crumbly. Chill in the fridge.
  3. Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
  4. Whisk dry batter ingredients: flour, baking powder, baking soda, and salt.
  5. In a separate bowl, whisk melted butter and sugar. Add eggs one at a time, then whisk in vanilla and buttermilk.
  6. Gently fold wet ingredients into dry ingredients until just combined. Do not overmix.
  7. Toss diced strawberries with 1 tbsp flour, then gently fold them into the batter.
  8. Fill muffin cups with 1-2 tbsp of batter. Place a frozen cream cheese dollop in the center, then cover completely with remaining batter.
  9. Sprinkle the streusel crumb topping generously over each muffin.
  10. Bake at 425°F for 5 minutes. Without opening the oven door, reduce heat to 350°F (175°C) and bake 15-18 more minutes.
  11. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Warm in the microwave for 10-15 seconds before eating to soften the cream cheese center.