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Strawberry Cream Cheese Muffins

Soft, buttery strawberry muffins featuring a hidden cheesecake-like cream cheese center and a crunchy cinnamon streusel topping.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 3 tbsp unsalted butter cold and cubed
  • 0.5 tsp cinnamon
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
Muffin Batter
  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 egg large
  • 0.5 cup sour cream
  • 0.5 cup whole milk
  • 0.5 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 1.5 cups fresh strawberries diced

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Hand mixer
  • Wire rack

Method
 

  1. Preheat oven to 400°F (200°C) and line a muffin tin with paper liners.
  2. Prepare streusel by mixing flour, sugar, and cinnamon with cold butter until crumbly; refrigerate.
  3. Beat softened cream cheese with sugar and vanilla until smooth for the filling.
  4. Whisk dry batter ingredients in one bowl and wet ingredients in another.
  5. Fold wet ingredients into dry, then gently fold in diced strawberries.
  6. Layer batter, a spoonful of cream cheese, and more batter into muffin cups.
  7. Top with streusel and bake for 18-22 minutes (reduce oven to 375°F after putting them in).
  8. Cool in the pan for 10 minutes before moving to a wire rack.

Notes

Ensure cream cheese is truly room temperature to avoid lumps. Dicing berries small ensures they don't sink to the bottom.