Go Back

Soft Strawberry Cream Cheese Muffins

Bakery-style soft muffins packed with fresh strawberries, hiding a creamy cheesecake filling, and topped with a buttery brown sugar streusel.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz cream cheese full-fat, softened to room temperature
  • 0.25 cup granulated sugar
  • 0.5 tsp vanilla extract
Streusel Crumb Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.25 cup unsalted butter cold and cubed
Strawberry Muffin Batter
  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 2 large eggs room temperature
  • 0.5 cup sour cream or plain Greek yogurt room temperature
  • 0.5 cup milk room temperature
  • 0.33 cup vegetable oil
  • 0.25 cup unsalted butter melted and cooled
  • 2 tsp vanilla extract
  • 1.5 cups fresh strawberries hulled and diced small
  • 1 tbsp all-purpose flour for tossing berries

Equipment

  • 12-cup muffin tin
  • Muffin Liners
  • Mixing bowls
  • Whisk and Rubber Spatula
  • Piping bag or Ziploc bag

Method
 

  1. Make the filling: Beat cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla until smooth. Transfer to a piping bag and refrigerate.
  2. Make the streusel: Whisk 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter until crumbly. Refrigerate.
  3. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and lightly spray the insides with non-stick cooking spray.
  4. Toss the diced strawberries with 1 tablespoon of flour in a small bowl. Set aside.
  5. In a large bowl, whisk together 2 cups flour, granulated sugar, 1/2 cup brown sugar, baking powder, and salt. Make a well in the center.
  6. In a separate bowl, whisk together the eggs, sour cream, milk, oil, melted butter, and 2 tsp vanilla extract until smooth.
  7. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix; a few flour streaks are fine.
  8. Gently fold in the flour-coated strawberries.
  9. Spoon 1 tablespoon of batter into each muffin liner. Pipe a 1-tablespoon dollop of cream cheese filling into the center. Cover with the remaining muffin batter, filling to the top.
  10. Sprinkle the chilled streusel topping evenly over each muffin, pressing down gently so it sticks.
  11. Bake at 425°F (220°C) for 5 minutes. Keeping the muffins in the oven, reduce the heat to 350°F (175°C) and bake for another 15-18 minutes until a toothpick inserted near the edge comes out clean.
  12. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before eating. The filling will be very hot!

Notes

Do not overmix the batter, or the muffins will be dense. The high initial baking temperature is the secret to getting a tall, bakery-style dome. Fresh strawberries are highly recommended over frozen.