Description
Delightfully fluffy muffins filled with creamy cheese and fresh strawberries for a perfect brunch treat.
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 fresh strawberries (diced)
- 1 tablespoon all-purpose flour (for tossing strawberries)
- 1/3 cup all-purpose flour (for topping)
- 3 tablespoons granulated sugar (for topping)
- 3 tablespoons unsalted butter (melted)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the muffin tin with paper liners or grease it lightly.
- Blend cream cheese, sugar, egg yolk, and vanilla extract in a bowl until smooth.
- Whisk together all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine eggs, milk, oil, and vanilla extract in another bowl until mixed.
- Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Toss diced strawberries with 1 tablespoon of flour to coat them.
- Fold the strawberries into the batter gently with a spatula.
- Mix the crumb topping ingredients (flour, sugar, and melted butter) until crumbly.
- Spoon batter into muffin cups halfway, add cream cheese filling, and cover with more batter.
- Sprinkle crumb topping over each muffin.
- Bake for 18–22 minutes until golden.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For a dairy-free option, substitute with almond or oat milk. Customize with different berries or add-ins like lemon zest.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg