Amazing Strawberry Muffins with Cream Cheese Filling
With Mother’s Day fast approaching, I thought it was time to share a new recipe that would be a perfect addition to a Mother’s Day brunch! These amazing strawberry muffins with cream cheese filling are such a great item to add to a breakfast, brunch or as an afternoon snack.
Make sure to scroll to the bottom to see more amazing Mother’s Day brunch recipes!
The flavor of these strawberry muffins with cream cheese is unmatched. The combination of the fresh strawberries and the creamy center is heavenly. Check out the supplies I like to use below!
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Check out my strawberry muffin recipe below!
Strawberry Muffins with Cream Cheese Filling
These strawberry muffins with cream cheese filling and a sweet streusel topping are the perfect sweet treat for breakfast, as a snack or with brunch!
Equipment
- Large bowl
- muffin pan
Ingredients
Muffin Batter
- 1 2/3 cup all purpose flour
- 2 1/2 teaspoon baking powder
- 2 large eggs 1/2
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1 teaspoon vanilla exract
- 1-2 cup strawberries chopped into small pieces
Cream Cheese Filling
- 6 tablespoons cream cheese softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Crumble Topping
- 6 tablespoons all purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons melted butter
Instructions
Muffin Batter
- In a large bowl mix your wet ingredients, add your eggs, white sugar, vanilla, butter, and milk. Stir together using a wire whisk.
- Next, add your dry ingredients, the flour and baking powder. Mix this together until just combined.
- Next add your chopped strawberries, and fold them into the batter. I like to use fresh berries. I am not a fan of using frozen strawberries, but you can definitely try it. You will need to defrost them and drain them of water, even pat them dry.
- Set this aside while you make your cream cheese filling and topping.
Cream Cheese FIlling
- For the cream cheese filling add the cream cheese, sugar and vanilla to a bowl and mix until completely combined. Set aside.
Crumb Topping
- For the crumble topping, add the flour, sugar and melted butter in a small bowl and mix with a fork until combined. Set aside.
Muffin Assembly
- Prep your muffin tin by adding paper liners or spray the pan with nonstick spray.
- Add a small amount of batter to the bottoms of the tins. I would say about 2-3 tablespoons. Then spoon about 1-2 tablespoons of cream cheese filling on top. Last, add another 2-3 tablespoons of muffin batter to the top. You want the batter and cream cheese filling to fill about 2/3 to 3/4 of the tins.
- Next, sprinkle the crumble topping to the muffins. I would add about 1-2 teaspoons. If you add too much it will sink into the muffin.
- Last, bake in a preheated oven at 375 degrees F for approximately 22 minutes..
- When they are golden brown on top remove them and let them cool for about 10 minutes on a wire rack. The cooled muffins can be enjoyed!
- Store muffins in an. airtight container in the fridge.
Tried this recipe?Let us know how it was!
Strawberry Muffin Tips
- Use a paper towel on the cut strawberry pieces to dry them out just a bit. This will help prevent them from releasing excess moisture into the muffins.
- Use a pastry bag to dispense the muffin batter as well as the cream cheese filling. This will make it easier and cleaner to do!
- Remember to not add too much crumb topping. If you do it will sink into the muffins and ruin them. They wills till taste great but they will look like a mess.
- There is no need to use a toothpick to test the doneness since the cream cheese filling will change the way it looks.
- Let the muffins come to room temperature before eating or storing. You can freeze them for later in freezer bags. Thaw them completely before eating.
- You can easily change out this recipe and use different fruits such as blueberries, blackberries, raspberries and even chocolate chips!
