Strawberry Cream Cheese Muffins
These Strawberry Cream Cheese Muffins feature juicy strawberries and a delicious lemon streusel. They are perfect for a weekend or Mother's Day brunch or for a weekday breakfast on the go.
Servings: 12 muffins
Calories: 261kcal
Ingredients
Streusel
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon cinnamon
- 2 tablespoons unsalted butter melted
- 2 teaspoons lemon zest optional
Strawberry Muffins
- 1 ½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1½ teaspoons lemon zest
- 4 ounces full fat cream cheese room temperature
- ½ cup vegetable oil
- ¼ cup mashed overripe banana from about 1 small banana
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup milk whole milk, room temperature
- 1 cup strawberries fresh or frozen, divided
Instructions
Streusel
- In a small bowl, stir to combine the flour, sugar, cinnamon and lemon zest. Stir in the melted butter until mixture starts to form clumps. Set mixture in the fridge to chill while you prepare the batter.
Strawberry Muffins
- Preheat oven to 375 F. Line a muffin pan with cupcake liners.
- In a medium sized mixing bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or in the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar, cream cheese, lemon zest and vegetable oil.
- Mix in the egg, mashed banana and vanilla extract.
- Use a spatula to alternate stirring in the dry ingredients and buttermilk. Fold in 3/4 cup of the chopped strawberries til just combined. Avoid overmixing.
- Fill the muffin cups evenly. Fill the cups all the way to the top. Take the streusel out of the fridge. Use a fork to break it up a little but keep some large and medium sized clusters. Evenly sprinkle the streusel on top of each muffin. Stick a few of the reserved strawberries on top of each muffin.
- Bake 18-22 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
- Let cool in tin for 10 minutes then transfer muffins to a wire rack to cool completely.
Notes
Strawberries: Fresh or frozen chopped strawberries can be used. Do not thaw frozen strawberries.
Banana: Use 1 small overripe banana. Mash it and measure out 1/4 cup. Do not add more than 1/4 cup of mashed banana.
Milk: Use whole fat room temperature milk. Substitute 2% milk, plain yogurt, sour cream, buttermilk in place of the milk.
Storage: These strawberry cheesecake muffins in an airtight container in the refrigerator for up to 5 days. Make sure they are stored in an airtight container because the refrigerator tends to dry out muffins.
Nutrition
Serving: 1muffin | Calories: 261kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 248mg | Potassium: 90mg | Fiber: 1g | Sugar: 19g | Vitamin A: 400IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 1mg
