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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.
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Strawberry Cream Cheese Muffins

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.
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 muffins

Ingredients

  • 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

Instructions

  • 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.

Notes

Small scoop = 1 inch
Large scoop = 2 to 2.5 inches