Strawberry Cream Cheese Muffins

You’ll love these delicious strawberry cream cheese muffins with streusel topping that are very refreshing with cream cheese filling and fresh strawberries.   These muffins are soft and moist.  They are perfect for breakfast, snack or dessert!

These three-layer muffins are so delicious. There is a muffin batter in the first layer, cream cheese filling next, and crumbles on top.  

You need only 9 simple ingredients to make these strawberry cheesecake muffins.  

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

• Flour-I use all purpose flour.  Flour creates structure. I also use flour for the crumbles.
• Baking powder-It works as a leavener.
• Eggs-I use it for the structure.
• Sugar-I use granulated sugar in the muffin batter, in the cream cheese filling and in the crumbles. I use just enough sugar in each so these muffins are not too sweet.
• Butter and milk–Melted butter and milk gives moisture to the muffins.
• Vanilla extract-I use pure vanilla extract in the muffin batter and in the cream cheese mixture.
• Cream Cheese-I use it in the filling with vanilla extract and granulated sugar.  
• Strawberries-I use fresh strawberries.

Step by step instructions

First I start with the crumbles.  I stir the sugar and flour in a small-medium bowl with a fork.  Then I add the melted butter on top and continue to stir to form crumbles.

When the kitchen is cold I keep the crumble mixture at room temperature but when the kitchen is hot, I keep it in the fridge until ready to use to avoid butter melt.

Next I make the filling. I place the cream cheese, sugar and vanilla extract in a medium bowl and stir the mixture by pressing with a spoon until combined.

Then I make the batter. I mix the flour and baking powder with a whisk and set aside.

Next I place the eggs and sugar in a medium bowl and stir with a whisk for almost 15-20 seconds. Once combined, I mix in the melted butter, milk and vanilla extract.

Then I pour the mixture over the flour mixture and stir with a whisk.  If you see just a little flour that is not completely combined, that’s fine. We will fold the strawberries with a spoon and they’ll all combine.

I start to assemble; first I set aside 6 tablespoons of muffin batter that I’ll use later.

Then I divide the muffin batter into 12 cup muffin pan. It is almost 2 and ½ tablespoons per cup. Using a spoon I make a hole in the middle.

Muffin batter is not too thick. So don’t expect to make an evident hole. I put 2 teaspoons of cream cheese mixture in the middle as much as I can and slightly press the filling.

Now I use the muffin batter that I set aside and add 1 and ½ teaspoons of muffin batter on top of cream cheese and spread it with a spoon. Then I add the crumbles on top.

I bake for almost 22 minutes or until the muffins (the batter part) look golden brown and the crumbles are lightly brown.

I let the muffins cool in the pan for 10 minutes and then gently remove them from the pan and let them cool for at least 25 minutes on a wire rack.

These muffins are more fragile than my other muffins due to the cream cheese filling. I remove them gently from the pan.

I hope you enjoy these strawberry muffins with cream cheese as much as I do!

Other muffin recipes you may enjoy!

• Raspberry Muffins
• Pear Muffins
• Banana Oatmeal Chocolate Chip Muffins
• Blueberry Chocolate Chip Muffins
• Orange Blueberry Muffins
• Apple Crumble Muffins
• Banana Carrot Muffins

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!