Strawberry Cream Cheese Muffins
A delightful treat featuring fresh berries and a hidden velvety center.
Ingredients
- For the Streusel Crumb Topping:
- 2/3 cup All-Purpose Flour
- 1/3 cup Light Brown Sugar
- 1/4 teaspoon Salt
- 1/4 cup Unsalted Butter Melted
- For the Strawberry Muffins:
- 1 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/4 cup Vegetable Oil
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Greek Yogurt
- 1 ½ cups Fresh Strawberries Diced
- For the Cream Cheese Filling:
- 6 oz. Cream Cheese Room Temperature
- 3 tablespoons Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cornstarch
Instructions
- Preheat the oven and line a muffin tin with paper liners.
- Whisk together the flour, brown sugar, and salt for the topping, then stir in melted butter to form crumbs.
- Combine the dry ingredients for the muffins in a large bowl.
- In a separate bowl, whisk the egg, sugar, oil, vanilla, and Greek yogurt until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined, then fold in most of the strawberries.
- Mix the softened cream cheese, sugar, vanilla, and cornstarch until completely smooth.
- Layer a spoonful of batter into each muffin cup, add a dollop of cream cheese filling, and cover with the remaining batter.
- Top with the prepared streusel and reserved strawberries.
- Bake at a high initial temperature, then reduce the heat and bake until golden and firm to the touch.
- Cool in the pan briefly before transferring to a wire rack.
Notes
• Ensure the cream cheese is fully at room temperature to prevent a lumpy filling.
• Avoid overmixing the batter to maintain a light and tender crumb.
• Store in an airtight container in the refrigerator for up to four days.
• Avoid overmixing the batter to maintain a light and tender crumb.
• Store in an airtight container in the refrigerator for up to four days.