Description
Strawberry Cream Cheese Muffins with Streusel Topping are moist breakfast muffins bursting with fresh strawberries, filled with sweet cream cheese, and finished with a buttery crumb topping and light glaze.
Ingredients
Scale
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 1/2 cups diced fresh strawberries
- 6 oz cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 3/4 cup powdered sugar
- 1 1/2 to 2 1/2 teaspoons milk or cream
Instructions
- Preheat oven to 425°F. Line a muffin pan with paper liners and set aside.
- Stir together flour, brown sugar, and salt for the streusel. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
- In a large bowl whisk together flour, baking powder, and salt.
- In a medium bowl whisk egg and sugar until combined. Add yogurt, oil, and vanilla and whisk until smooth and pale.
- Fold wet ingredients into dry ingredients and mix gently by hand.
- Fold in diced strawberries, reserving 2 to 3 tablespoons for topping.
- Mix softened cream cheese, sugar, cornstarch, and vanilla until smooth.
- Add 1 tablespoon muffin batter into each liner. Place a slightly rounded tablespoon of cream cheese filling in the center. Cover with more batter until cups are 2/3 to 3/4 full.
- Top generously with streusel crumbs and reserved strawberries. Gently press crumbs into batter.
- Place in oven and immediately reduce temperature to 350°F. Bake 22 to 25 minutes until golden brown and centers are set.
- Cool 5 to 10 minutes in pan, then transfer to rack to cool completely.
- Stir powdered sugar with milk or cream until desired consistency and drizzle over cooled muffins.
Notes
- Do not overmix the batter to keep muffins tender.
- Use room temperature cream cheese for a smooth filling.
- Pat strawberries dry if overly juicy to prevent excess moisture.
- Store muffins in the refrigerator up to 4 days or freeze unglazed for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg