One of the best things about spring and early summer here in the Midwest is that it’s strawberry season. There is nothing better than fresh, homegrown strawberries. Combine them with cream cheese and all I can say is YUMMO! This recipe for Strawberry Cream Cheese Muffins is simple and packed full of flavor.
| Prep Time | 20 minutes |
| Servings |
12 muffins
|
- 1/4 cup Flour
- 1/4 cup Sugar
- 1 teaspoon Cinnamon
- 2 Tablespoons butter softened
- 2 cups Flour
- 1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon salt
- 1 Egg
- 1/4 cup canola oil
- 1 cup Milk
- 1 teaspoon vanilla
- 1.5 to 2 cups strawberries cleaned and diced
- 4 oz. cream cheese softened
- 1/3 cup Sugar
- 1 tablespoons Milk
- 1 teaspoon vanilla
Ingredients
|
|
- Preheat oven to 425 degrees F.
- For the topping: combine first four ingredients with a fork. Set aside.
- For the muffin batter: In a medium bowl whisk together the flour, sugar, baking powder and salt.
- In a smaller bowl combine the egg, oil, milk and vanilla.
- Make a well in the center of the dry ingredients.
- Pour the egg mixture in the well. Stir just until mixed. Fold in strawberries.
- For the cream cheese mixture: In the bowl of a standing mixer combine cream cheese and sugar until fluffy (2 minutes.)
- Add the milk and vanilla until mixed well.
- Using a large scoop, divide muffin batter into the twelve vessels filled with cupcake liners.
- Using a small scoop, add the cream cheese mixture to the batter. Swirl with a knife to combine.
- Top each muffin with streusel mixture.
- Bake at 425 degrees for 6 minutes. Lower oven temp. to 350 degrees and bake for 20 minutes more or until a knife inserted into center of a muffin comes out clean.
Small scoop = 1 inch
Large scoop = 2 to 2.5 inches
The original recipe I found gave instructions for layering the muffin batter, cream cheese, strawberries and topping. I thought that was a lot of trouble so I simplified the process by folding the strawberries into the batter. Make sure to dice the strawberries very small. I also used a small scoop to drop in the cream cheese layer and it worked great. I just swirled the cream cheese and batter mixtures together with a knife.
I love these tulip wrappers and I think they make these strawberry cream cheese muffins look extra special. They are also very easy to open after the muffins have been baked. When they are first set into the muffin pan, they don’t sink all the way to the bottom like a normal wrapper. Once the batter is scooped in, they drop right down. Using a scoop for both the muffin batter and cream cheese makes filling the tulip wrappers super simple and quick.
One of the tricks for getting muffins or cupcakes to rise in the middle is to bake them at high heat for several minutes followed by more baking time at a lower heat. It’s important NOT to open the oven door during the bake time. Opening the door will affect how quickly the high temp adjusts down to the lower temp.
*Some links lead to websites where I am an affiliate. Click HERE for my disclosure statement.
Strawberry Cream Cheese Muffins Shopping Sources:
More delicious strawberry dessert recipes!
- Strawberry Scones
- Strawberry Cream Cheese Skillet Cake
- Strawberry Streusel
- Strawberry Lemon Shortbread Bars
- Strawberry Cheesecake Parfaits
- Strawberry Walnut Bread
- Strawberry Cream Cheese Fruit Dip
- Strawberry Icebox Cake
- Strawberry No Churn Ice Cream
Chris says
Tuesday, February 12, 2019 at 5:56 pmJust curious — if I don’t have tulip wrappers but use a “regular” liner, will the batter overflow? Your photo of the batter-filled cups looks as if the top of the batter is the same level as the pan, so the tulip liner would support it but a regular liner would overflow (using the 1″ and 2 – 2-1/2″ scoops) . ?? Thank you.
Ann Drake says
Friday, February 15, 2019 at 8:28 amIf you are using a regular liner, it’s a safer bet to fill the cups just below the rim. Enjoy the muffins!
Carol says
Saturday, April 28, 2018 at 11:51 amI love everything strawberry! 🍓 I made these this morning and my husband loved them. I wasn’t sold and will change a few things I did next time. I used a professional deep muffin pan and not the tulip wrappers. That was my first mistake…I won’t make them again without the wrappers since the entire top grew out. I’ll also add less liquid to the cream cheese portion. It seems a bit too runny. Think I’ll try 1/2 the recipe in a small bundt pan using the layering method. I’m always looking for new breakfast treats to make on the weekend…thanks for indulging my strawberry addiction!
Hugs,
Carol
Amy says
Tuesday, August 13, 2013 at 10:49 amI made these muffins today and they are by far the best muffins I have ever had! Thanks for sharing the recipe!
Ann Drake says
Tuesday, August 13, 2013 at 4:08 pmYou are so welcome! Thanks for taking the time to let me know!
Glenda Childers says
Monday, June 17, 2013 at 10:27 pmThis muffin is so pretty and it sounds delicious.
Fondly,
Glenda
ps. Ann, I finally posted about the wedding. :)
Miz Helen says
Monday, June 17, 2013 at 8:04 pmYour Strawberry Cream Cheese Muffins look delicious! Thanks fo sharing and have a great week!
Miz Helen
Yvonne @ StoneGable says
Monday, June 17, 2013 at 12:35 pmThese look positively scrumptious! One thing I do make is muffins! So yummy! Thanks for you wonderful recipes!
Grace @ sense and simplicity says
Saturday, June 15, 2013 at 8:21 pmThose look fantastic. I bet the tart cream cheese tastes great with the strawberries. We don’t have local strawberries yet, but I’m looking forward to them and am enjoying California ones for now.
Honey says
Saturday, June 15, 2013 at 8:20 pmI just finished picking 3 gallons of strawberries…to throw away. I’ve had a prolific crop and then the spotted fruit fly from Asia wiped out my entire garden. In one week I went from giving them away to anyone and everyone, to setting out apple cider vinegar traps and picking rotted berries. So disappointing. If anyone else has battled this tiny beast and won please post some help here!
Cynthia says
Saturday, June 15, 2013 at 10:09 amYUM!! You always have the best recipes Ann. Have a great weekend.
Cynthia
Leigh Powell Hines @Hinessightblog says
Saturday, June 15, 2013 at 9:47 amLooks delicious, Ann.
Jane @ Cottage at the Crossroads says
Friday, June 14, 2013 at 9:56 pmHow can you go wrong with strawberries and cream cheese! You’ve got a winner on your hands! We’re still getting a few strawberries out of the garden, but I’ll have to admit that when I pick them, I eat them! But I really must try your recipe!
Cindy says
Friday, June 14, 2013 at 6:43 pmHi Ann,
I think you’ve got a winner here, these muffins sound and look delicious. I can’t wait to try this recipe.
Hugs, Ciny
Lisa at Texas Decor says
Friday, June 14, 2013 at 5:56 pmI love strawberries. I think I’ll make these this weekend. My son has been on a chocolate chip muffin kick lately, and I’d like to convert him to something a little more healthy. :) Thanks for the recipe!
Sandy says
Friday, June 14, 2013 at 5:08 pmStrawberries are my favorite fruit. Oatmeal with a cup of diced strawberries and smoothies with frozen bananas and fresh strawberries and Greek yogurt. Summertime!
I enjoy muffins and have been keeping your recipes for a summer brunch in the planning.
Amy says
Friday, June 14, 2013 at 9:39 amThese look soooooo good. I am pinning them right now!
Dawn says
Friday, June 14, 2013 at 9:08 amPerfect, the strawberries are being picked daily here. I normally just eat them straight from the garden, but think I will give one of your recipes a try:)