Description
These strawberry muffins look like bakery treats but hide a creamy cheesecake-style center inside every soft, fruity bite. Perfect for breakfast, brunch, or a sweet afternoon craving.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups fresh strawberries, diced
- 8 oz. full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Beat the softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Whisk the sugar, melted butter, eggs, vanilla, and milk in a separate bowl.
- Add the dry ingredients to the wet ingredients and gently stir until just combined.
- Fold the diced strawberries into the batter without overmixing.
- Add a small spoonful of batter to each muffin cup.
- Spoon cream cheese filling into the center of each portion.
- Cover the filling completely with the remaining muffin batter.
- Top with extra strawberry pieces or coarse sugar if desired.
- Bake for 20 to 24 minutes, until the muffin tops are golden and spring back lightly.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool further.
- Prep Time: 15
- Category: Baking
- Cuisine: American