Strawberry Cream Cheese Muffins
These strawberry cream cheese muffins are packed with fresh strawberries, layered with a sweet cream cheese center, and finished with a buttery oat streusel topping. Soft, moist, and just the right amount of sweet, these bakery-style muffins are a must-bake for spring or summer brunches, snack trays, or make-ahead breakfasts.
Servings: 12
Calories: 215kcal
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.
Nutrition
Calories: 215kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 181mg | Potassium: 100mg | Fiber: 1g | Sugar: 19g | Vitamin A: 298IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg
