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Bakery Style Strawberry Cream Cheese Muffins

A close-up of a delicious strawberry cream cheese muffin topped with streusel and a white vanilla glaze.
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Make moist, fluffy strawberry muffins with a rich, tangy cream cheese swirl. This recipe delivers bakery quality results using fresh strawberries.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries, chopped
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for cream cheese filling)
  • 1 large egg yolk (for cream cheese filling)
  • 1 teaspoon lemon juice (for cream cheese filling)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, whisk the melted butter, 1 egg, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix. Gently fold in the chopped strawberries.
  5. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and lemon juice until smooth.
  6. Fill each muffin cup about one-third full with the strawberry batter.
  7. Spoon about 1 teaspoon of the cream cheese mixture onto the batter in each cup.
  8. Top with the remaining strawberry batter, filling cups about three-quarters full.
  9. Use a toothpick or small knife to gently swirl the cream cheese layer into the batter for a marbled effect.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, do not overmix the batter once the wet and dry ingredients are combined. A few lumps are fine.
  • If using frozen strawberries, do not thaw them first; use them directly from the freezer.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days for best flavor.

Nutrition

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