Strawberry Cream Cheese Muffins (Print Version)
Soft muffins with cheesecake filling and fresh strawberries, finished with crumb topping.
# Ingredients:
→ Cream Cheese Filling
01 -
115 g cream cheese, softened
02 -
2 tbsp granulated sugar
03 -
1 egg yolk
04 -
1/2 tsp vanilla extract
→ Muffin Batter
05 -
250 g all-purpose flour
06 -
135 g granulated sugar
07 -
2 tsp baking powder
08 -
1/2 tsp baking soda
09 -
1/4 tsp salt
10 -
2 large eggs
11 -
120 ml milk
12 -
120 ml vegetable oil
13 -
1 tsp vanilla extract
14 -
180 g fresh strawberries, diced
15 -
1 tbsp flour (for tossing strawberries)
→ Crumb Topping
16 -
40 g all-purpose flour
17 -
3 tbsp granulated sugar
18 -
3 tbsp unsalted butter, melted
# Steps:
01 -
Preheat oven to 190°C. Line a 12-cup muffin tin with liners or grease lightly.
02 -
In a small bowl, mix the cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.
03 -
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
04 -
In another bowl, beat the eggs, milk, oil, and vanilla extract until combined.
05 -
Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix.
06 -
Toss the diced strawberries with 1 tablespoon flour, then gently fold them into the batter.
07 -
Combine flour and sugar in a bowl, then stir in the melted butter until crumbly.
08 -
Fill each muffin cup halfway with batter. Add about 1 teaspoon of the cream cheese filling into the center, then top with more batter to cover.
09 -
Sprinkle crumb topping generously over each muffin.
10 -
Bake for 18–22 minutes, or until golden brown and a toothpick inserted into the muffin (not the filling) comes out clean.
11 -
Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Use fresh strawberries for the best flavor and texture.
02 -
If using frozen strawberries, thaw and drain them well to avoid excess moisture.
03 -
Toss strawberries in a little flour before folding into the batter to prevent them from sinking.