Description
Delightful muffins featuring a creamy center of cream cheese and fresh strawberries, perfect for breakfast or brunch.
Ingredients
Scale
- 4 oz cream cheese
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ¼ cup fresh strawberries, diced
- 1 tbsp flour (for tossing strawberries)
- ⅓ cup all-purpose flour (for topping)
- 3 tbsp granulated sugar (for topping)
- 3 tbsp unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C) and prep muffin tin.
- Beat together cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
- Combine flour, granulated sugar, baking powder, baking soda, and salt in another bowl.
- Whisk eggs, milk, vegetable oil, and vanilla in a separate bowl.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Toss the diced strawberries with flour and fold into the batter.
- Fill muffin cups halfway with batter, add cream cheese mixture, then cover with more batter.
- Mix crumb topping ingredients until crumbly and sprinkle over muffins.
- Bake for 18–22 minutes until golden brown and a toothpick comes out clean.
- Cool muffins in the tin for about 5 minutes before transferring to a wire rack.
Notes
Enjoy muffins warm or at room temperature. Store in an airtight container for up to 3 days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg