Soft, fluffy muffins bursting with juicy strawberries… a creamy cheesecake-style center… and a buttery crumble topping that melts in your mouth.
These Strawberry Cream Cheese Muffins taste like something straight from a bakery display case — but they’re incredibly easy to make at home in just 37 minutes.
Perfect for breakfast, brunch, spring baking, Mother’s Day, Easter, or sweet snack cravings.
table of contents
Why You’ll Love This Recipe
- Moist, tender muffin texture
- Creamy vanilla cheesecake filling
- Buttery crumble topping
- Fresh strawberry flavor in every bite
- Freezer-friendly
- Beginner-friendly recipe
Recipe Snapshot
- Course: Dessert / Breakfast
- Prep Time: 15 minutes
- Bake Time: 22 minutes
- Total Time: 37 minutes
- Servings: 12 muffins
- Calories: 285 kcal per muffin
Keywords: strawberry cream cheese muffins, bakery style strawberry muffins, cream cheese filled muffins, easy strawberry muffin recipe, homemade strawberry muffins
Ingredients
Crumble Topping
- 60 g (6 tbsp) all-purpose flour
- 60 g (¼ cup + 1 tbsp) granulated sugar
- 42 g (3 tbsp) unsalted butter, melted
Cream Cheese Filling
- 170 g (6 oz) cream cheese
- 30 g (2 tbsp) granulated sugar
- ½ tsp pure vanilla extract
Muffin Batter
- 235 g (1 ⅔ cups) all-purpose flour
- 2 ½ tsp baking powder
- 2 large eggs, room temperature
- 105 g (½ cup) granulated sugar
- 115 g (½ cup) unsalted butter, melted
- 120 g (½ cup) milk, room temperature
- 1 tsp pure vanilla extract
- 180 g (1 cup) fresh strawberries, chopped
Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
2️⃣ Make the Crumble
Mix flour + sugar. Stir in melted butter until crumbly. Chill if needed.
3️⃣ Cream Cheese Filling
Mix cream cheese, sugar, and vanilla until smooth. Set aside.
4️⃣ Muffin Batter
Whisk flour + baking powder.
In another bowl whisk eggs + sugar (20 seconds).
Add butter, milk, and vanilla.
Combine wet and dry ingredients gently.
Fold in strawberries (pat dry first).
5️⃣ Assemble
- Fill muffin cups halfway
- Create a small well
- Add 2 tsp cream cheese filling
- Cover with a spoonful of batter
- Sprinkle crumble topping
6️⃣ Bake
Bake 22 minutes until golden.
Cool 10 minutes in pan, then transfer to wire rack.
Pro Tips
- Pat strawberries dry to avoid soggy muffins
- Don’t overmix batter
- Half-melt butter for better texture
- Chill crumble if kitchen is warm
Can I use frozen strawberries?
Yes — don’t thaw first. Toss lightly in flour before folding in.
How do I store them?
Refrigerate in airtight container up to 4 days.
Can I freeze them?
Yes! Freeze up to 3 months.
Disclaimer
Nutrition information is an estimate and may vary depending on ingredient brands and portion sizes. This content is for informational purposes only.
Strawberry Cream Cheese Muffins
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a small bowl, mix 60g flour, 60g sugar, and 42g melted butter until crumbly. Set aside.
- In another bowl, beat cream cheese, 30g sugar, and 1/2 tsp vanilla until smooth. Set aside.
- In a large bowl, whisk flour and baking powder. In a separate bowl, whisk eggs, sugar, melted butter, milk, and vanilla. Combine wet and dry ingredients, then gently fold in chopped strawberries.
- Fill muffin liners halfway with batter. Add a spoonful of cream cheese filling to each, then top with remaining batter. Sprinkle crumble on top.
- Bake for 22 minutes or until tops are golden and a toothpick inserted into the muffin (not filling) comes out clean. Cool before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
These Strawberry Cream Cheese Muffins are the perfect balance of fluffy, creamy, fruity, and buttery. Every bite gives you soft muffin crumb, tangy cheesecake filling, and sweet strawberry goodness.
Whether you’re baking for brunch guests or just treating yourself, this recipe guarantees bakery-level results at home.