Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins 1 Strawberry Cream Cheese Muffins 2


These muffins were a big hit at church!  The reason why is pretty simple…the words “Strawberry” “Cream Cheese” “Cinnamon Streusel” and “Muffins” were being thrown around, and those particular words get people’s attention pretty quick!  More and more people kept coming up to try one, and I felt bad that I ran out!

The actual base muffin dough is not very sweet by itself.  That turned out to be a good thing, because once you add the fruit, cream cheese, and streusel topping, it has a good amount of sweetness.  For those of you who don’t like sugary breakfasts, don’t worry, it’s still a tame sweetness.  Some muffins could easily double as icing-less cupcakes, but these are less dessert-y and more breakfast-y.

My favorite part of these muffins is the cinnamon streusel topping! Oh my word, it was so good!  You should know, however, that these muffins do take a good bit of time to prepare.  So save these for a super lazy morning or make them the night before you plan to eat them (that’s what I did).

Strawberry Cream Cheese Muffins

Yields: 12 muffins

Strawberry Cream Cheese Muffins


  • For the Streusel Topping:
  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, cold
  • For the Muffins:
  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup canola oil
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups strawberries, cut into small pieces
  • For the Cream Cheese Filling:
  • 4 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons of beaten egg
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray; set aside.
  2. For the topping: In a small bowl, stir together flour, sugar cinnamon. Add the cold butter and mix with a fork until the mixture looks like coarse wet sand; Set aside.
  3. For the Muffins: In a medium bowl, whisk together the flour, sugar, baking powder, salt; set aside.
  4. In another bowl, whisk together the egg, canola oil, milk and vanilla extract. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until just incorporated. (Do not over-mix)
  5. For the Cream Cheese Filling, beat the cream cheese and sugar together until light and fluffy, about two minutes. Beat in the egg and vanilla extract; set aside.
  6. Fill each muffin cup with a scoop of muffin batter. Spoon a teaspoon of cream cheese mixture into center of muffin batter. Top each muffin with strawberries and streusel mixture.
  7. Bake muffins until the tops are slightly golden brown and toothpick inserted into the center comes out clean, about 22-25 minutes.

Source:On Sutton Place


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