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Strawberry Cream Cheese Muffins

These muffins combine fresh strawberries and cream cheese into a moist, tender crumb with a slightly tangy flavor. The batter is mixed gently to preserve the fruit's brightness, then baked until golden with a light, airy texture. The result is a visually appealing muffin with visible strawberry pieces and a soft, crumbly interior.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup cream cheese softened
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries chopped
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Muffin tin
  • Paper muffin liners
  • Whisk
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the sifted flour, baking powder, and salt until evenly combined. This ensures the dry ingredients are well distributed.
  3. In a separate bowl, beat the softened cream cheese and sugar together until smooth and slightly fluffy, about 2 minutes. The mixture should be creamy and light.
  4. Add the egg, milk, vegetable oil, and vanilla extract to the cream cheese mixture. Whisk until everything is well incorporated and the batter is smooth.
  5. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, just until combined. Do not overmix; a few lumps are okay.
  6. Carefully fold in the chopped strawberries, making sure they are evenly distributed without deflating the batter.
  7. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This allows room for the muffins to rise.
  8. Bake in the preheated oven for 20-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to finish cooling to room temperature.
  10. Once cooled, serve these muffins slightly warm or at room temperature to enjoy their moist crumb and burst of strawberry flavor.

Notes

For extra flavor, sprinkle a little sugar on top of each muffin before baking. Keep leftover muffins in an airtight container at room temperature for 2 days or refrigerate for longer freshness.