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Strawberry Cream Cheese Muffins

Strawberry cream cheese muffins with tender, fluffy batter and strawberry chunks folded in, plus a creamy center cube that peeks through as they bake. Oven-baked until a toothpick tests clean, then cooled briefly for neat slices and easy breakfast brunch servings.
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Prep Time 15 minutes
Cook Time 22 minutes
rest time 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Fillings
  • 1.5 cup fresh strawberries, chopped
  • 4 oz cream cheese, softened and cubed

Equipment

  • 1 sheet pan

Method
 

Prep the batter
  1. Preheat the oven to 375°F and line or grease a muffin tin. Set up your ingredients so the batter can be mixed right away.
  2. In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Whisk until the baking powder and salt are evenly dispersed.
  3. In a large bowl, cream the butter and granulated sugar until light and fluffy. This helps the muffins rise with a tender crumb.
  4. Beat in the eggs one at a time. Mix just until each egg is incorporated before adding the next.
  5. Stir in the sour cream and vanilla extract. Mix until the batter looks smooth and cohesive.
  6. Gently fold in the dry ingredients until just combined. Stop as soon as no dry flour pockets remain to avoid tough muffins.
  7. Fold in the chopped fresh strawberries. Fold gently so the fruit stays in chunks rather than breaking down.
Fill and bake
  1. Fill each muffin cup half full with batter. The layers will form once the cream cheese is added in the center.
  2. Place a cube of cream cheese in each cup, then top with the remaining batter. Add batter to cover the cream cheese while leaving room for rising.
  3. Bake at 375°F for 20-22 minutes, until a toothpick inserted in a muffin (not through the cream cheese) comes out clean. Look for lightly golden tops and set centers.
Cool and serve
  1. Cool the muffins in the pan for 10 minutes before serving. The cream cheese will firm up slightly as they cool.

Notes

Pro tip: fold the strawberries in last and keep mixing to a minimum for the most tender crumb. Store muffins in an airtight container in the fridge for up to 3 days; rewarm briefly in the microwave. Freezing is yes—freeze cooled muffins up to 2 months and thaw overnight in the fridge. For a dairy-light option, use reduced-fat cream cheese and sour cream (texture may be slightly softer).