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Strawberry Cream Cheese Muffins | Easy Cheesecake Muffin Recipes for Brunch

Strawberry Cream Cheese Muffins on a brunch tray with Muffin Filling Ideas and a soft golden crumb.
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These Strawberry Cream Cheese Muffins are soft, fruity, and filled with a sweet cream cheese center that tastes a little like cheesecake tucked inside a bakery-style muffin. They make a lovely brunch treat, snack, or grab-and-go breakfast.

Ingredients

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  • 2 cups All-purpose flour
  • 1 cup Sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • /2 cup Unsalted butter, melted
  • 1 Large egg
  • 1 cup Milk
  • 1 cup Fresh strawberries, chopped
  • 8 ounces Cream cheese, softened
  • 1/4 cup Sugar for the filling
  • 1/2 cup Crumb topping made from flour, sugar, and butter

Instructions

  1. Preheat the oven and prepare the pan.
    Set your oven to 350°F (175°C). Line a standard muffin tin with paper liners so the muffins lift out easily after baking.
  2. Combine the dry ingredients.
    In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly mixed. This helps the leavening and seasoning distribute throughout the batter.
  3. Mix the wet ingredients.
    In a second bowl, stir together the melted butter, egg, and milk until the mixture looks smooth and unified. The butter should be melted, but not hot, so it blends cleanly without affecting the egg.
  4. Bring the batter together.
    Pour the wet ingredients into the dry ingredients. Fold gently with a spatula or spoon just until the flour disappears. Stop as soon as everything comes together; a few small streaks are fine. Overmixing can make the muffins heavy.
  5. Add the strawberries.
    Fold in the chopped strawberries very gently so they distribute through the batter without getting smashed. This keeps the berries intact and helps the muffins bake with bright fruit pieces throughout.
  6. Make the cream cheese filling.
    In a small bowl, beat the softened cream cheese with the sugar until smooth and creamy. The mixture should be easy to spoon and free of lumps.
  7. Fill the muffin cups.
    Spoon batter into each muffin cup until it reaches about halfway full. Add a spoonful of the cream cheese mixture to the center of each one, then cover with a little more batter until the cups are nearly full. Leave a little room at the top so the muffins can rise.
  8. Prepare the crumb topping.
    Mix the topping ingredients together until the mixture becomes crumbly. Sprinkle it evenly over the top of each muffin.
  9. Bake the muffins.
    Place the muffin tin in the oven and bake for 18 to 20 minutes, or until the tops look set and a toothpick inserted into the muffin portion comes out clean or with only a few crumbs. The filling may stay soft, which is exactly what you want.
  10. Cool and serve.
    Let the muffins sit in the pan for a few minutes before transferring them to a rack. Serve warm for the softest texture, or let them cool completely if you want a firmer crumb.

Notes

  • For make-ahead convenience, mix the batter the night before and refrigerate it. Let it sit at room temperature briefly before baking so it bakes evenly.
  • If using frozen strawberries, thaw and drain them first to prevent excess moisture from thinning the batter.
  • Store leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage.

Find it online: https://irmacooks.com/strawberry-cream-cheese-muffins/