Description
Deliciously soft muffins filled with juicy strawberries and a creamy cream cheese center, perfect for breakfast or brunch.
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
- 1 tablespoon all-purpose flour (for tossing strawberries)
- 1/3 cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted (for crumb topping)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Mix the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Beat the eggs, milk, vegetable oil, and one teaspoon of vanilla extract until well combined in another bowl.
- Pour the wet ingredients into the dry ingredients, stirring gently to combine.
- Toss the diced strawberries with one tablespoon of flour.
- Fold the strawberries into the muffin batter.
- Combine flour and sugar for the crumb topping, then stir in melted butter until crumbly.
- Fill each muffin cup halfway, add cream cheese filling, then cover with more batter.
- Sprinkle the crumb topping generously over each muffin.
- Bake for 18 to 22 minutes or until golden brown.
- Cool in the pan for about five minutes, then transfer to a wire rack.
Notes
You can use frozen strawberries instead of fresh, just ensure they are thawed and drained well.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 14g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg