Moist, fluffy, and filled with a creamy surprise—these strawberry cream cheese muffins are a treat everyone will love!
If you're anything like me, a good muffin is more than just a snack, it’s a little moment of joy. These Strawberry Cream Cheese Muffins are bursting with fresh strawberry flavor, layered with a luscious cream cheese center, and topped with a buttery oat streusel that gives you a satisfying crunch in every bite.
This is one of those recipes I love to make on a slow morning or when I want to bring something extra special to a brunch spread. And the best part? They’re made with simple ingredients and come together in under an hour.
If you love recipes like my Blueberry Cottage Cheese Muffins or my Rhubarb Muffins with Chocolate Chips, then this one will be right up your alley too.
Want to keep your berries fresher for longer? Check out my full guide on how to pick, store, and freeze fresh berries so none go to waste!
Jump to:
The ingredients
For the Streusel Crumb Topping:
- Oats – Adds texture and heartiness to the topping
- Brown Sugar – Gives that signature caramel-like sweetness
- Salt – Enhances flavor balance
- Melted Butter – Helps form those golden crumbs
For the Muffin Batter:
- All-Purpose Flour – The structure for your muffins
- Salt & Baking Powder – Classic leavening and flavor support
- Vegetable Oil – Keeps the muffins soft and moist
- Cane Sugar – Sweetens the batter
- Egg – Binds everything together
- Vanilla Extract – Boosts flavor
- Greek Yogurt – Adds moisture and richness
- Fresh Strawberries – The star of the show! Dice them small so they stay evenly distributed
For the Cream Cheese Filling:
- Cream Cheese – Make sure it’s softened for easy mixing
- Maple Syrup – A natural sweetener with depth
- Vanilla Extract – For a warm, cozy flavor
- Cornstarch – Helps thicken the filling so it bakes up creamy
Step-by-Step Instructions
1. Make the Streusel Topping
In a bowl, mix together the oats, brown sugar, and salt. Pour in melted butter and stir until crumbly. Set aside.
2. Prepare the Cream Cheese Filling
Use a hand or stand mixer to beat the cream cheese until smooth. Add maple syrup, vanilla, and cornstarch. Mix until creamy and fully combined.
3. Preheat and Prep
Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease each cup.
4. Mix the Dry Ingredients
In a large bowl, whisk together flour, salt, and baking powder.
5. Mix the Wet Ingredients
In a separate bowl, whisk the oil, sugar, egg, and vanilla until smooth. Stir in the Greek yogurt.
6. Combine Wet and Dry
Fold the wet ingredients into the dry mixture, stirring just until combined. Be careful not to overmix—this keeps the muffins tender.
7. Fold in the Strawberries
Gently stir in the diced strawberries until evenly distributed.
8. Fill the Muffin Cups
Spoon batter into each cup, filling them about halfway.
9. Add the Cream Cheese Center
Add about 1 teaspoon of cream cheese filling to the center of each muffin.
10. Top with More Batter
Add a small spoonful of muffin batter on top to cover the cream cheese.
11. Add Streusel Topping
Sprinkle the oat streusel generously over each muffin.
12. Bake
Bake for 18–22 minutes or until a toothpick inserted (off-center to avoid the cream cheese) comes out clean.
13. Cool
Let muffins rest in the pan for 5 minutes before transferring to a wire rack.
Recipe Notes
- Make sure your cream cheese is at room temperature for a smooth filling.
- Don’t skip the cornstarch, it keeps the filling from getting runny.
- Use paper liners for easy cleanup and better muffin structure.
- These muffins freeze beautifully, perfect for prepping ahead!
Tips for Muffin Success
- Dice strawberries small to prevent sogginess and get even fruit bites.
- Don’t overmix the batter once the wet and dry ingredients are combined, this keeps the texture light.
- Check early around the 18-minute mark, especially if your oven runs hot.
- Avoid the center when testing for doneness (you’ll hit the cream cheese!).
Variations
- Swap the fruit: Try blueberries or raspberries instead of strawberries.
- Make it gluten-free: Use a 1:1 gluten-free flour blend.
- Add crunch: A handful of chopped nuts in the streusel adds texture.
- Try lemon zest: Add some fresh lemon zest to the batter for a citrusy twist.
How to Serve & Store
- Serve warm or at room temperature with a cup of tea or coffee.
- Store in an airtight container at room temp for 2 days or in the fridge for up to 5.
- Freeze for up to 3 months—just thaw overnight and warm up slightly before serving.
FAQs
Yes! Just thaw and pat them dry before adding to the batter to avoid extra moisture.
You can, but the streusel really takes them to the next level. If skipping, you might want to sprinkle with a little sugar for a golden top.
Because of the cream cheese center, it’s best to refrigerate after a day if you’re not eating them right away.
Strawberry Cream Cheese Muffins
Equipment
- Muffin tin
- Paper liners or cooking spray
- 3 Mixing bowls
- Measuring cups and spoons
- Whisk and rubber spatula
- Hand mixer or stand mixer
- Small saucepan (for melting butter)
- Spoon for filling muffin cups
- Toothpick (for doneness testing)
Ingredients
For the Streusel Topping:
- ⅔ cup oats
- ⅓ cup brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
For the Muffins:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- ½ cup cane sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup Greek yogurt
- 1 cup fresh strawberries diced
For the Cream Cheese Filling:
- 5 oz cream cheese at room temperature
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Instructions
- In a medium bowl, mix oats, brown sugar, and salt. Pour in melted butter and stir until crumbly. Set aside.
- In another bowl, beat the cream cheese until smooth. Add maple syrup, vanilla extract, and cornstarch. Mix until creamy. Set aside.
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup.
- In a large mixing bowl, whisk together flour, salt, and baking powder.
- In a separate bowl, whisk vegetable oil, cane sugar, egg, and vanilla extract until smooth. Add Greek yogurt and stir until combined.
- Fold the wet mixture into the dry ingredients just until combined—do not overmix. Gently fold in the diced strawberries.
- Fill each muffin cup halfway with batter. Add 1 teaspoon of cream cheese filling to the center of each. Top with a small spoonful of muffin batter to cover the filling. Sprinkle generously with the streusel topping.
- Bake for 18–22 minutes or until a toothpick inserted (avoiding the cream cheese center) comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Use room temperature cream cheese so the filling blends smoothly and evenly.
- Avoid overmixing the batter after adding the flour to keep your muffins soft and fluffy.
- Fresh strawberries work best, but if using frozen, thaw and pat dry to avoid excess moisture.
- Store in the fridge after the first day to keep the cream cheese filling safe and fresh.
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