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Strawberry Cream Cheese Muffins

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 27 minutes
  • Total Time: 52 minutes
  • Yield: 10 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

These Strawberry Cream Cheese Muffins are  an easy, delicious treat! They’re tender, flavorful, buttery, and perfectly sweet.


Ingredients

Scale

THE STREUSEL

  • 3 tablespoons flour
  • 2 tablespoons sugar
  • 1 tablespoon butter, melted
  • zest of half a lemon

FOR THE CREAM CHEESE MIXTURE

  • 6 ounces cream cheese, room temperature
  • 1 egg yok, room temperature
  • 2 1/2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla

FOR THE MUFFINS

  • 1 1/2 cups flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • zest of 1/2 a lemon
  • 1/2 tablespoon lemon juice
  • 1 large egg
  • 1/2 cup buttermilk (plain yogurt or whole milk can be used instead)
  • 1 cups fresh strawberries, chopped, divided
  • 1 teaspoon vanilla
  • 1/4 cup plus 1 tablespoon strawberry jam, divided

Instructions

FOR THE STREUSEL

  1. Combine the melted butter, flour, sugar, and the lemon zest in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.

FOR THE CREAM CHEESE MIXTURE

  1. Using an electric mixer on medium speed, blend the cream cheese, egg yok, and sugar 1 minutes or until combined and fluffy. Set mixture aside while you prepare the muffin batter. 

FOR THE STRAWBERRY MUFFINS

  1. Preheat oven to 400 F. Line a muffin tin with cupcake liners.
  2. In a large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Stir together until just combined. Set bowl aside.
  3. To a medium sized bowl, add the melted butter, buttermilk, vanilla, eggs, sugar, lemon zest and lemon juice. Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Stir in 3/4 plus 2 tablespoons of the strawberries and 1/4 cup of the strawberry jam until just combined (be careful not to overmix). 
  5. Scoop a tablespoon of the batter into the bottom of each cupcake liner. Spread the batter so that it covers the bottom of the liner. Spread a rounded tablespoon of the cream cheese mixture on top of the cupcake batter. Fill the rest of the cupcake liner with more of the muffin batter until the liners are full. Evenly distribute the streusel on top of each muffin. Gently press the streusel into the batter so it sticks. Stick a few bits of strawberries and a drizzle a little bit of the reserved tablespoon of jam on top of each cupcake.  Bake 23-27 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
  6. Let cool in tin for 10 minutes then transfer muffins to a wire rack to cool completely.

Keywords: muffin, streusel, lemon, breakfast, dessert, strawberry, strawberries, cream cheese, yogurt, buttermilk, muffins