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strawberry cream cheese muffins recipe featured
Avatar photoNico Martinez

Strawberry Cream Cheese Muffins Recipe

These strawberry cream cheese muffins recipe feature a moist strawberry-flecked batter swirled with tangy cream cheese filling for a cheesecake-muffin mashup. Bursting with fresh berry flavor and ultra-tender crumb, they're perfect for brunch or snacks—easy, crowd-pleasing bliss.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE BATTER:
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg, room temperature
  • 1 cup (240ml) milk
  • 1/4 cup (60ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups (225g) fresh strawberries, chopped
  • FOR THE FILLING:
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Piping bag or ziplock

Method
 

  1. strawberry cream cheese muffins recipe recipeCard1
  2. Step 1: Prepare the cream cheese filling by beating softened cream cheese, 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla until smooth and creamy, about 2 minutes. Transfer to a piping bag for easy use; this ensures a lump-free, cheesecake-like swirl that sets beautifully during baking.
  3. Step 2: In a large bowl, whisk dry ingredients: flour, 3/4 cup sugar, baking powder, and salt. In another bowl, mix wet: egg, milk, oil, and 1 tsp vanilla, then fold in flour-coated strawberries gently to distribute without overmixing, preserving tender crumb and preventing berry sinkage.
  4. Step 3: Fill muffin cups 1/3 with batter, pipe filling in center, top with more batter, and swirl lightly. Bake at 350°F for 22-25 minutes until golden and springy; cool for perfect texture in your strawberry cream cheese muffins recipe.

Nutrition

Calories: 385 | Carbohydrates: 48 | Protein: 6 | Fat: 18 | Fiber: 1 | Sugar: 25

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can prepare filling up to 24 hours in advance and store covered in the fridge. Bring to room temperature 30 minutes before cooking.
SUBSTITUTIONS: For a dairy-free version, substitute butter with coconut oil and milk with oat milk. Gluten-free flour blend works well as a 1:1 swap — add 1/4 teaspoon xanthan gum if your blend doesn't include it.
PRO TIPS: Coat strawberries in flour to prevent sinking; don't over-swirl filling for distinct layers; bake at exact temp for dome tops.
SERVING SUGGESTIONS: Serve warm with coffee, topped with powdered sugar, or alongside fresh fruit salad for brunch presentation.
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