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If you’ve been searching for a delightful treat that perfectly balances sweet, tangy, and creamy flavors, you’re going to adore this Strawberry Cream Cheese Muffins Recipe. These muffins are a heavenly blend of fresh strawberries folded into tender, moist muffin batter with a luscious swirl of sweetened cream cheese baked right on top. Each bite bursts with vibrant red berries and a rich, velvety cream cheese swirl that makes these muffins irresistible for breakfast, snacks, or even a special brunch gathering. Trust me, once you make these, they’ll become your go-to recipe when you want a quick yet impressive homemade dessert or morning pick-me-up.
Ingredients You’ll Need
Getting these muffins just right depends on a handful of simple but key ingredients that come together beautifully. Every element plays a special role, from the fluffy texture of the all-purpose flour to the juicy pop of fresh strawberries, while cream cheese adds that irresistibly creamy touch.
- 2 cups all-purpose flour: The foundation that gives your muffins structure and a tender crumb.
- 1/2 cup granulated sugar: Sweetens the muffin batter just enough without overpowering the fresh strawberries.
- 1 tablespoon baking powder: Ensures your muffins rise perfectly fluffy and light.
- 1/2 teaspoon salt: Enhances all the flavors, balancing the sweetness.
- 1 cup milk: Adds moisture and helps blend all batter ingredients smoothly.
- 1/3 cup vegetable oil: Keeps the muffins moist with a tender crumb without heaviness.
- 1 large egg: Binds the ingredients together and contributes to a soft texture.
- 1 teaspoon vanilla extract: Brings a warm, fragrant note that complements the strawberries perfectly.
- 1 cup fresh strawberries, diced: The star player, adding juicy sweetness and a burst of vibrant color.
- 4 ounces cream cheese, softened: Creates the creamy swirl that elevates these muffins from ordinary to extraordinary.
- 2 tablespoons granulated sugar: Mixed into the cream cheese for a touch of sweetness and smooth consistency.
How to Make Strawberry Cream Cheese Muffins Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup a breeze. This initial step sets you up for baking success and ensures your muffins have that classic easy-to-handle shape.
Step 2: Combine the Dry Ingredients
Grab a large bowl and whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt. Mixing these dry ingredients first helps distribute the leavening and salt evenly, which is key for uniform rising and flavor balance.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until the mixture is smooth. This blend creates the rich, moist base of your muffin batter and adds a subtle hint of vanilla that pairs beautifully with strawberries.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix here; a few lumps are okay and will result in tender, fluffy muffins rather than tough ones.
Step 5: Fold in the Fresh Strawberries
Carefully fold in the diced strawberries, spreading them evenly throughout the batter. This step is crucial because it gets those lovely bursts of strawberry flavor and color right into every muffin without breaking the berries down too much.
Step 6: Prepare the Cream Cheese Swirl
In a small bowl, beat together the softened cream cheese and 2 tablespoons of sugar until smooth and creamy. This simple mixture brings a rich, tangy contrast to the sweet muffins that everyone will love.
Step 7: Assemble the Muffins
Fill each muffin cup about two-thirds full with the muffin batter. Then, add a generous dollop of the cream cheese mixture on top of each and swirl lightly using a toothpick to create a beautiful marbled effect that will bake into a perfect swirl.
Step 8: Bake
Bake the muffins for 18 to 22 minutes until they’re golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them as oven times can vary, but you want that light golden crust with a soft, tender center.
Step 9: Cool and Enjoy
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. This helps prevent sogginess from steam and maintains their perfect texture for eating or storing later.
How to Serve Strawberry Cream Cheese Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of honey can add just the right touch of extra sweetness and make these muffins even more visually inviting. Fresh strawberry slices on top freshen up the appearance and elevate the berry experience.
Side Dishes
Serve these muffins alongside a cup of freshly brewed coffee, a glass of cold milk, or a fruity smoothie for a wholesome breakfast or snack. They also pair wonderfully with a light, fresh salad for a balanced brunch spread.
Creative Ways to Present
For a stunning presentation, cut these muffins in half and toast them lightly, then spread with a little extra cream cheese or strawberry jam. Arrange them on a tiered serving stand with fresh strawberry garnishes to wow guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep leftover Strawberry Cream Cheese Muffins Recipe fresh by storing them in an airtight container at room temperature for up to two days. Beyond that, they’re best kept chilled in the fridge where they’ll stay good for up to a week.
Freezing
If you want to make these muffins ahead of time, they freeze beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer bag or container. Frozen, they will keep their freshness for up to three months, making your life easier on busy mornings.
Reheating
To bring frozen or chilled muffins back to life, warm them in the microwave for about 20-30 seconds or pop them in a toaster oven for a few minutes until warmed through. This will revive that fresh-baked softness and gooey cream cheese swirl wonderfully.
FAQs
Can I use frozen strawberries in this Strawberry Cream Cheese Muffins Recipe?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture which can affect the muffin texture. Pat them dry gently before folding into the batter for the best results.
Is it necessary to use vegetable oil or can I substitute butter?
You can substitute melted butter for vegetable oil for a richer flavor. However, vegetable oil tends to make muffins more moist and tender, so the texture might be slightly different but equally delicious.
Can I make smaller muffins with this recipe?
Yes! Just reduce the baking time slightly and check them frequently. Smaller muffins typically take around 12-15 minutes to bake. Keep an eye on the toothpick test to avoid overbaking.
How do I ensure the cream cheese swirl stays distinct and doesn’t mix too much?
Dollop the cream cheese mixture gently on top of the batter and use a toothpick to lightly swirl rather than stirring aggressively. The goal is beautiful marbling rather than full blending.
Are these Strawberry Cream Cheese Muffins Recipe suitable for freezing and reheating?
Definitely! These muffins freeze well and can be reheated with ease, making them perfect for meal prep or to enjoy later without compromising taste or texture.
Final Thoughts
This Strawberry Cream Cheese Muffins Recipe is truly a gem that brings together fresh fruit and creamy indulgence in every fluffy bite. Whether you’re a seasoned baker or just starting out, these muffins are straightforward to make and completely satisfying to eat. I can’t wait for you to try them and share the joy they bring with your friends and family — fresh, homemade flavor that brightens any day.
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Print
Strawberry Cream Cheese Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Strawberry Cream Cheese Muffins, perfectly balanced with fresh strawberries and a luscious cream cheese swirl. Ideal for breakfast or a sweet snack, these muffins combine tender crumb and creamy tang for a delightful treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Cream Cheese Topping
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, stirring gently until just combined without overmixing to maintain muffin tenderness.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter to distribute them evenly while keeping the batter light.
- Prepare Cream Cheese Mixture: In a small bowl, beat the softened cream cheese with 2 tablespoons of granulated sugar until smooth and creamy.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Top each with a dollop of the cream cheese mixture and lightly swirl with a toothpick for a marbled effect.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes until the tops are golden and a toothpick inserted into the center comes out clean, ensuring they are fully cooked.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, which helps prevent sogginess.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Do not overmix the batter to avoid dense muffins.
- Swirling the cream cheese mixture lightly provides a beautiful marbled look without overpowering the strawberry flavor.
- You can substitute buttermilk for milk for a tangier taste and fluffier texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
