If you’re on the hunt for a truly delightful treat, look no further than the Strawberry Cream Cheese Muffins with Optional Streusel Topping Recipe. This recipe brings together moist, tender muffins bursting with juicy fresh strawberries and a luscious cream cheese center that melts in your mouth. The optional streusel topping adds the perfect crunchy contrast, giving these muffins an unforgettable texture and flavor combination that’s hard to resist. Whether you want a cozy breakfast, a sweet snack, or an impressive addition to your brunch table, these muffins will quickly become a favorite in your kitchen.
Ingredients You’ll Need
The magic of these muffins lies in the simplicity and quality of their ingredients. Each one plays an essential role, from the tangy buttermilk that keeps the crumb tender, to the fresh strawberries that add bursts of natural sweetness and vibrant color.
- 2 1/2 cups all-purpose flour: Provides structure and the perfect muffin crumb texture.
- 1 cup granulated sugar: Sweetens the batter just right without overpowering the fruit.
- 1 tablespoon baking powder: Helps the muffins rise beautifully and become light.
- 1/2 teaspoon baking soda: Works with the buttermilk for extra lift and tenderness.
- 1/4 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 1 cup (2 sticks) unsalted butter, cold and cubed: Adds richness and flakiness to the muffin’s crumb.
- 1 cup buttermilk: Adds moisture and a subtle tang that complements the strawberries.
- 2 large eggs: Bind everything together and contribute to the muffin’s fluffiness.
- 1 teaspoon vanilla extract: Lifts the flavors with warm, sweet notes.
- 1 cup fresh strawberries, hulled and diced: The star ingredient, bringing juicy bursts of fruity sweetness.
- 4 ounces cream cheese, softened: Creates a decadent, creamy filling that surprises with each bite.
- 1/4 cup granulated sugar: Sweetens the cream cheese filling perfectly.
- 1 large egg yolk: Enriches the cream cheese filling for that silky texture.
- 1/2 teaspoon vanilla extract: Enhances the cream cheese flavor in the filling.
- 1/2 cup all-purpose flour (for streusel): Combines with sugars and butter to create the crumbly topping.
- 1/4 cup granulated sugar (streusel topping): Adds sweetness and crisp texture.
- 1/4 cup packed brown sugar (streusel topping): Provides a deep caramel flavor and moist texture.
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed (streusel topping): Creates that irresistible buttery crunch.
- 1/4 teaspoon ground cinnamon: Adds warmth and spice to the streusel.
How to Make Strawberry Cream Cheese Muffins with Optional Streusel Topping Recipe
Step 1: Prepare the Cream Cheese Filling
Begin by making the luscious cream cheese filling that makes these muffins truly special. Beat the softened cream cheese with sugar until smooth and creamy, then mix in the egg yolk and vanilla extract until the mixture is velvety. This filling will add a rich, tangy center that perfectly balances the fruity muffins.
Step 2: Make the Streusel Topping (Optional)
If you’re craving a bit of crunchy sweetness on top, prepare the streusel by combining flour, sugars, and cinnamon, then cutting in cold butter until the mixture looks like coarse crumbs. This topping adds incredible texture and that irresistible crumbly finish once baked.
Step 3: Prepare the Muffin Batter
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Then cut the cold butter into the dry ingredients until they resemble coarse crumbs, ensuring a tender crumb.
Step 4: Combine Wet Ingredients and Batter
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Pour this wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix—the batter should be a little lumpy. Finally, fold in the diced strawberries carefully to keep those beautiful chunks intact.
Step 5: Assemble and Bake the Muffins
Fill each muffin cup halfway with the batter. Spoon a tablespoon of cream cheese filling into the center of each, then top with the remaining batter almost to the top. If you opted for the streusel topping, sprinkle it evenly over the surface. Bake for 18 to 20 minutes until golden brown and a skewer inserted into the muffin comes out clean. Let cool slightly before transferring them to a wire rack to cool completely.
How to Serve Strawberry Cream Cheese Muffins with Optional Streusel Topping Recipe
Garnishes
To elevate these muffins for a special occasion, sprinkle a light dusting of powdered sugar just before serving or a few fresh strawberry slices for a pop of color and freshness. A drizzle of honey or a little whipped cream can also turn these muffins into a decadent dessert.
Side Dishes
Pair your Strawberry Cream Cheese Muffins with a cup of freshly brewed coffee or a pot of fragrant tea for a perfect breakfast treat. They also go wonderfully with a creamy yogurt parfait or a bowl of fresh fruit salad for a well-rounded morning meal.
Creative Ways to Present
Arrange the muffins on a rustic wooden board along with small bowls of cream cheese spread, fresh strawberries, and honey for a charming brunch display. For a party, serve mini versions alongside sparkling juice or champagne for a delightful and elegant offering.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to two days to maintain their freshness. After that, the texture might start to dry out, but don’t worry—there are ways to keep them moist longer.
Freezing
These muffins freeze wonderfully. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll keep in the freezer for up to three months, making them perfect for preparing batches ahead of time.
Reheating
To enjoy a frozen or refrigerated muffin, warm it in the microwave for about 20-30 seconds or pop it in a toaster oven until heated through. You’ll get that fresh-from-the-oven feel all over again with the gooey cream cheese center and warm berry notes.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe to avoid extra moisture that can make the batter too wet. However, if you use frozen strawberries, make sure to thaw and drain them thoroughly before folding them in to prevent soggy muffins.
Is the streusel topping necessary?
Nope! The streusel topping is optional, but it really adds a delightful crunchy texture and sweetness that complements the soft muffin perfectly. If you prefer a simpler muffin, you can skip it without losing any of the core flavors.
Can I make the cream cheese filling ahead of time?
Absolutely! The cream cheese filling can be made a day ahead and kept refrigerated. Just give it a quick stir before using to ensure it’s smooth and creamy when you assemble the muffins.
What substitutions can I make for buttermilk?
If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using—that tangy acidity helps the muffins rise and adds tender texture.
How should I store leftover muffins to keep the cream cheese filling fresh?
Because of the cream cheese center, it’s best to store these muffins in the refrigerator to prevent spoilage. Place them in an airtight container to keep moisture in and odors out, and consume within 3 days for optimal freshness.
Final Thoughts
There’s nothing quite like biting into a warm Strawberry Cream Cheese Muffin with Optional Streusel Topping Recipe that balances sweet, tangy, and buttery flavors all at once. This recipe is a keeper for anyone who loves fresh fruit, creamy fillings, and a little bit of crunch on top. I can’t wait for you to try them out and see how these muffins quickly become a beloved staple in your baking repertoire!
Print
Strawberry Cream Cheese Muffins with Optional Streusel Topping Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cream Cheese Muffins are tender, moist, and bursting with fresh strawberries. A creamy layer of sweetened cream cheese adds a luscious surprise inside each muffin, while an optional cinnamon streusel topping adds a delightful crunch. Perfect for breakfast, brunch, or a sweet snack, these muffins combine the best of fruit and cream cheese in a classic baked treat.
Ingredients
Muffin Batter
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and diced
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Streusel Topping (Optional)
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese and 1/4 cup granulated sugar. Beat with an electric mixer until smooth and creamy, about 2-3 minutes. Add the egg yolk and 1/2 teaspoon vanilla extract, then beat again until well combined. Set aside or refrigerate.
- Make the Streusel Topping (Optional): In another medium bowl, combine the 1/2 cup flour, 1/4 cup granulated sugar, brown sugar, and ground cinnamon. Add cold cubed butter and cut it into the dry ingredients using a pastry blender or fingertips until the mixture resembles coarse crumbs. Set aside or refrigerate.
- Prepare the Muffin Batter: Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups flour, 1 cup sugar, baking powder, baking soda, and salt.
- Cut in Butter: Add the cold cubed butter to the dry ingredients and cut in using a pastry blender or fingertips until the mixture looks like coarse crumbs.
- Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender. A few lumps are fine.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter.
- Assemble Muffins: Fill each muffin cup about halfway with batter.
- Add Cream Cheese Filling: Spoon about 1 tablespoon of the cream cheese filling into the center of each muffin cup over the batter.
- Top with Remaining Batter: Cover the cream cheese with the remaining muffin batter, filling almost to the top.
- Add Streusel: If using, sprinkle the streusel topping evenly over each muffin.
- Bake: Bake for 18-20 minutes until a wooden skewer inserted in the center comes out clean and muffin tops are golden brown, with streusel browned if used.
- Cool: Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to ensure tender muffins.
- The cream cheese filling adds moisture and flavor but can be omitted if desired.
- The streusel topping is optional but adds a delightful crunch and extra sweetness.
- Use fresh strawberries for best flavor; frozen strawberries may release too much moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
