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Strawberry Cream Cheese Muffins

Moist Strawberry Cream Cheese Muffins for Sweet Mornings

Delicious Strawberry Cream Cheese Muffins, perfect for breakfast or brunch, combining moistness with the rich creaminess of cream cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 3/4 cup Granulated Sugar Can use coconut sugar for a lower calorie option.
  • 1 tbsp Baking Powder Ensure it's fresh for optimal fluffiness.
  • 1/2 tsp Salt Essential for balanced taste.
  • 1/2 cup Unsalted Butter (melted) Use plant-based butter for a dairy-free option.
  • 2 large Eggs Can replace with flax eggs for a vegan option.
  • 1/2 cup Milk Use almond or soy milk for lactose-free.
  • 1 tsp Vanilla Extract No substitutions required unless allergic.
For the Cream Cheese Mixture
  • 8 oz Cream Cheese (softened) Substitute with mascarpone for a different flavor.
For the Strawberry Filling
  • 1 cup Fresh Strawberries (hulled & sliced) Frozen strawberries can be used if thawed and drained.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until fully combined.
  3. In a separate bowl, mix eggs, milk, vanilla extract, and melted butter until smooth and well blended.
  4. Gently incorporate the softened cream cheese into the wet ingredients, folding it in to create a marbled effect.
  5. Pour the wet mixture into the bowl with dry ingredients and stir gently at just enough to blend.
  6. Fold in the hulled and sliced strawberries carefully to keep the fruit intact.
  7. Spoon the batter into muffin cups, filling each about two-thirds full.
  8. Bake for 22-25 minutes until tops are golden brown and a toothpick comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best results, avoid overmixing and ensure fresh ingredients are used. If you like a marbled look, fold in the cream cheese gently.

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