Breakfast + Brunch


Cream Cheese Stuffed Strawberry Muffins

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Serves: 6

Prep Time: 20 minutes

Cook Time: 25 minutes

About Cream Cheese Stuffed Strawberry Muffins

A decadent twist on a classic breakfast or brunch treat. These berry-licious fluffy muffins are filled with a creamy, tangy cream cheese that perfectly complements the sweet bursts of fresh strawberries scattered throughout. With a tender crumb and a delightful surprise in every bite, they’re a delightful indulgence for any morning or afternoon snack.

Ingredients for Muffin Batter

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup oil

3/4 cup granulated sugar

2 teaspoons vanilla extract

2 eggs

1 cup milk

1 1/2 cups strawberries, diced

Ingredients for Cream Cheese Filling

8 ounces cream cheese, room temperature

6 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Ingredients for Cinnamon Streusel Topping

4 tablespoons butter, melted

1/4 cup brown sugar

2 tablespoons granulated sugar

1 teaspoon cinnamon

1/2 cup all-purpose flour


01Whisk the flour, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
02In a large sized bowl, add the oil, sugar, vanilla, eggs, and milk. Whisk until combined.
03Add the wet ingredients to the dry ingredients. Stir until combined and there are no flour streaks. Be careful to not over mix.
04Preheat the oven to 400 F and prepare a muffin tin with muffin liners or cooking spray. Set aside.
05Prep the cream cheese filling. Place the cream cheese in a microwave safe bowl and microwave for 10 seconds, then stir. Add the sugar and vanilla extract and stir with a spatula until everything is well combined.
06In a separate bowl, mix together melted butter, brown sugar, sugar, cinnamon, and flour to create the streusel topping. Stir together until crumbles form.
07Evenly line the bottom of each muffin liner with batter. Top each with a layer of strawberries, and 2 1/2 tsp of cream cheese, and then extra strawberries. Cover with a layer of batter and cinnamon streusel crumbs.
08Place the muffins in the oven for 5 minutes at 400 degrees Fahrenheit. After 5 minutes, drop the temperature to 350 degrees Fahrenheit and bake for another 17-20 minutes* or until a toothpick inserted into the center comes out clean.
09Take the muffins out of the oven and let them cool in the pan for 10-15 minutes.
10Muffins can be served warm, but must be stored in the refrigerator.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.