Name: Cream Cheese Strawberry Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup cream cheese, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 1/2 cups fresh strawberries, chopped

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Get ready to fall head over heels for these Cream Cheese Strawberry Muffins! Imagine a perfectly tender muffin, with pockets of tangy cream cheese and bursts of juicy fresh strawberries in every bite. This delightful treat comes together with kitchen staples and makes an irresistible breakfast, midday snack, or sweet little dessert. Whether you’re baking for your family or sharing with friends, these Cream Cheese Strawberry Muffins are bound to brighten up any table and disappear fast!

Cream Cheese Strawberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays a key role, giving these muffins their crave-worthy texture and unforgettable flavor. You don’t need anything fancy — just some staple baking goods, fresh strawberries, and a touch of cream cheese magic.

All-purpose flour: The sturdy base that keeps our muffins tender but substantial, perfect for holding in all that strawberry goodness.
Granulated sugar: Sweetens things up and helps the tops turn a lovely golden brown.
Baking powder: Gives our Cream Cheese Strawberry Muffins their signature lift and fluffy crumb.
Salt: Just a dash to balance the sweetness and make all the flavors pop.
Unsalted butter, melted: Adds richness and keeps the crumb moist.
Cream cheese, softened: The secret ingredient for luscious, creamy texture and a mild tang that pairs beautifully with strawberries.
Large eggs: Bind everything together and provide structure for bakery-worthy muffins.
Milk: Loosens up the batter, keeping muffins light and tender.
Vanilla extract: Gives your muffins a warm, bakery-style aroma.
Fresh strawberries, chopped: These are the star ingredient, adding bursts of juicy flavor and a pop of color to every bite.

How to Make Cream Cheese Strawberry Muffins

Step 1: Preheat and Prepare the Pan

First things first, set your oven to 375 degrees Fahrenheit so it’s ready when you are. Line a standard muffin tin with paper liners — this makes removing the muffins a breeze and helps keep them looking pretty for serving.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This quick mix ensures that your muffins will bake up evenly, with a soft crumb throughout.

Step 3: Combine the Wet Ingredients

In another bowl, beat together the melted butter, softened cream cheese, eggs, milk, and vanilla extract until velvety and smooth. That luscious cream cheese helps create rich, tender muffins with a subtle tang!

Step 4: Bring It All Together

Pour the wet mixture over the dry ingredients, then stir gently just until combined. Try not to overmix — a few lumps are perfectly fine and will keep the Cream Cheese Strawberry Muffins delightfully fluffy.

Step 5: Fold in the Strawberries

Now for the fun part! Gently fold in the chopped fresh strawberries. You want them evenly distributed for colorful, fruity bites throughout without staining the batter too much.

Step 6: Fill the Muffin Cups

Divide the batter evenly among your muffin liners, filling each about two-thirds full. This gives them plenty of room to rise and dome up beautifully in the oven.

Step 7: Bake to Perfection

Pop the pan in the oven and bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to finish cooling.

How to Serve Cream Cheese Strawberry Muffins

Cream Cheese Strawberry Muffins Garnishes

For an extra-special touch, dust the tops of your muffins with a sprinkle of powdered sugar or decorate with a sliver of fresh strawberry. A dollop of whipped cream or a drizzle of honey can also make your Cream Cheese Strawberry Muffins bakery-worthy in seconds.

Side Dishes

Pair these muffins with fresh fruit, Greek yogurt, or scrambled eggs for a balanced breakfast. They’re also fabulous alongside a hot cup of coffee, fruity tea, or a refreshing glass of milk for a cozy snack break.

Creative Ways to Present

Try serving your muffins in a beautiful basket lined with a tea towel, or pile them high on a cake stand for brunch. For parties, slice them in half and fill with a little more cream cheese for a fun twist—or wrap them individually for a sweet breakfast on the go.

Make Ahead and Storage

Storing Leftovers

Once your Cream Cheese Strawberry Muffins have cooled completely, keep them in an airtight container at room temperature for up to two days. For best results, line the container with a paper towel to help absorb any excess moisture.

Freezing

These muffins freeze beautifully! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to three months. When you’re ready for a treat, thaw muffins at room temperature or warm gently in the microwave.

Reheating

To reheat, simply pop a muffin in the microwave for 10 to 15 seconds for that fresh-baked softness. If you prefer a slightly crisp top, warm them in a toaster oven for just a couple of minutes.

FAQs

Can I use frozen strawberries instead of fresh?

You can! If using frozen strawberries, do not thaw them. Chop while still frozen, toss with a bit of flour to help prevent bleeding, and fold them in gently. You may need to add an extra minute or two to the baking time.

What’s the best way to soften cream cheese for this recipe?

Take your cream cheese out of the fridge about 30 minutes before baking. If you’re short on time, cut it into cubes and microwave it for 10 seconds at a time until just softened but not melted.

Can I make these Cream Cheese Strawberry Muffins gluten-free?

Definitely! Swap in your favorite 1:1 gluten-free baking flour for an easy gluten-free version. The texture will be slightly different, but still delicious.

Is it possible to use low-fat cream cheese?

Low-fat cream cheese works well in this recipe. The muffins may be slightly less rich, but you’ll still get plenty of that creamy tang and softness.

How do I prevent my muffins from sticking to the paper liners?

To keep the Cream Cheese Strawberry Muffins from sticking, look for parchment paper liners or lightly spritz the inside of your liners with nonstick spray before filling. Letting the muffins cool before removing also helps prevent sticking.

Final Thoughts

If you love a treat that’s bursting with juicy strawberries and creamy richness, these Cream Cheese Strawberry Muffins will hit the spot every time. They’re charmingly simple but deliver bakery-style magic at home. I hope you give them a try soon and share them with someone who could use a little muffin happiness!

Cream Cheese Strawberry Muffins Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delight your taste buds with these scrumptious Cream Cheese Strawberry Muffins that are perfect for breakfast or a snack. These moist and fluffy muffins are bursting with juicy strawberries and creamy cream cheese, making them a delightful treat for any time of day.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, melted
1 cup cream cheese, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract

Additional:

1 1/2 cups fresh strawberries, chopped

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Instructions

Preheat the oven: Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Prepare wet ingredients: In another bowl, beat melted butter, cream cheese, eggs, milk, and vanilla extract until smooth.
Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped strawberries.
Bake: Divide the batter evenly into the muffin cups. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.