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Strawberry Cream Cheese Muffins

These Strawberry Cream Cheese Muffins combine tender, buttery muffin batter with fresh strawberries and a sweet cream cheese center. Baked until golden and finished with a dusting of powdered sugar or a drizzle of lemon glaze, they’re perfect for breakfast, brunch, or an elegant homemade gift. Easy to make yet impressive to serve, these muffins bring a soft, comforting touch to any day.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 Muffins
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For Muffin Batter
  • 2 cups All-purpose flour
  • ¾ cup Granulated sugar
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • ½ cup Unsalted butter melted and slightly cooled
  • 1 cup Plain Greek yogurt or sour cream
  • 2 Large eggs
  • 1½ tsp Vanilla extract
  • 1½ cups Fresh strawberries diced
For the Cream Cheese Filling
  • 6 oz Cream cheese softened
  • ¼ cup Granulated sugar
  • 1 Egg yolk
  • ½ tsp Vanilla extract

Equipment

  • 12-cup muffin pan
  • Parchment paper or muffin liners
  • Mixing bowls 1 large, 1 medium, 1 small
  • Whisk and spatula
  • Hand mixer or stand mixer for cream cheese filling, optional but makes it smooth
  • Toothpick for swirling

Method
 

  1. Preheat & prep
    Preheat oven to 375°F (190°C).
    Line a 12-cup muffin pan with paper liners (or grease lightly).
  2. Make cream cheese filling
    In a small bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth.
    Set aside.
  3. Make muffin batter
    In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    In another bowl, whisk together melted butter, Greek yogurt (or sour cream), eggs, and vanilla until smooth.
    Pour wet ingredients into dry ingredients and mix gently until almost combined (a few streaks of flour are okay).
    Fold in the diced strawberries just until combined—don’t overmix.
  4. Assemble
    Spoon about 1 heaping tablespoon of muffin batter into each liner.
    Add about 1 teaspoon of cream cheese filling into the center.
    Cover with more muffin batter until cups are about ¾ full.
    If you like, swirl the tops lightly with a toothpick and add a few extra strawberry pieces on top.
  5. Bake
    Bake for 20–24 minutes, or until the tops are golden and a toothpick inserted into the muffin part comes out clean.
    Cool in the pan for 5 minutes, then transfer to a wire rack.
  6. Optional finishing touches
    Dust with powdered sugar before serving.
    Drizzle lightly with a lemon glaze (powdered sugar + lemon juice) for extra brightness.