Strawberry Cream Cheese Muffins with Streusel Crumb Topping Recipe
Introduction
Strawberry Cream Cheese Muffins with Streusel Crumb Topping are a delightful treat, perfect for breakfast or an afternoon snack. These moist muffins feature fresh strawberries, a creamy filling, and a crunchy crumb topping for a wonderful mix of textures and flavors.
Ingredients
- 2/3 cup all-purpose flour (for streusel)
- 1/3 cup light brown sugar
- ¼ teaspoon salt (for streusel)
- ¼ cup unsalted butter, melted
- 1 cup all-purpose flour (for muffins)
- ¼ teaspoon salt (for muffins)
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- ½ cup granulated sugar (for muffins)
- 1 large egg
- ½ teaspoon vanilla extract (for muffins)
- ½ cup Greek yogurt
- 1 ½ cups diced fresh strawberries, plus 2-3 tablespoons reserved for topping
- 6 oz cream cheese, room temperature
- 3 tablespoons granulated sugar (for cream cheese filling)
- 1 teaspoon vanilla extract (for cream cheese filling)
- 1 teaspoon corn starch
- ¾ cup powdered sugar (for glaze)
- 1 ½ – 2 ½ teaspoons milk or cream (for glaze)
Instructions
- Step 1: Preheat the oven to 425°F. Line a cupcake pan with paper liners and set aside. This recipe makes 9-10 muffins.
- Step 2: Prepare the streusel topping by stirring together 2/3 cup flour, 1/3 cup light brown sugar, and ¼ teaspoon salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
- Step 3: In a large bowl, combine 1 cup flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.
- Step 4: In a medium bowl, whisk together the egg and ½ cup granulated sugar until combined. Then whisk in the Greek yogurt, vegetable oil, and ½ teaspoon vanilla extract until the mixture is pale and yellow.
- Step 5: Fold the wet ingredients into the dry ingredients and mix gently by hand.
- Step 6: Using a rubber spatula, fold in 1 ½ cups diced strawberries. Reserve 2-3 tablespoons of diced strawberries for topping the muffins later.
- Step 7: Make the cream cheese filling by mixing the softened cream cheese with 3 tablespoons granulated sugar, 1 teaspoon corn starch, and 1 teaspoon vanilla extract just until combined.
- Step 8: Assemble the muffins by adding 1 tablespoon of muffin batter into each cupcake liner. Drop about 1 tablespoon of the cream cheese filling into the center of each muffin.
- Step 9: Cover the cream cheese filling with more muffin batter until each cup is about 2/3 to 3/4 full.
- Step 10: Generously top each muffin with the streusel crumb topping. Add a few reserved strawberry pieces on top and gently press crumbs to stick.
- Step 11: Place the pan in the oven and immediately reduce the temperature to 350°F. Bake for 22-25 minutes, or until the tops are golden and the centers are set.
- Step 12: Cool the muffins in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Step 13: Meanwhile, prepare the glaze by stirring powdered sugar with 1 teaspoon milk or cream, adding more liquid gradually until the glaze reaches your desired consistency. Drizzle over the cooled muffins and serve.
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and texture in your muffins.
- For a lighter streusel, add a pinch of cinnamon to the crumb topping mixture.
- Swap Greek yogurt for sour cream to vary the tanginess of the muffins.
- Try adding lemon zest to the batter or glaze for a fresh citrus note.
- If cream cheese is too soft, chill it briefly to make it easier to handle when assembling.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, or freeze for up to 2 months. Reheat in a microwave for 15-20 seconds or until warmed through. Add the glaze after reheating for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
It is best to use fresh strawberries for this recipe as frozen strawberries release extra moisture and can make the muffins soggy. If using frozen, thaw and drain them well before adding.
Can I make these muffins dairy-free?
Yes, substitute the cream cheese with a dairy-free alternative, use non-dairy yogurt, and replace butter with a dairy-free margarine or oil. Ensure all substitutes are at room temperature for best results.
Print
Strawberry Cream Cheese Muffins with Streusel Crumb Topping Recipe
- Total Time: 40 minutes
- Yield: 9–10 muffins 1x
- Diet: Vegetarian
Description
Delight in these Strawberry Cream Cheese Muffins with a buttery streusel crumb topping and a sweet glaze. Perfectly moist muffins loaded with fresh diced strawberries and a luscious cream cheese filling, topped with a crunchy crumb and a light powdered sugar glaze for a burst of flavor in every bite.
Ingredients
Scale
Muffins:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup Greek yogurt
- 1 ½ cup diced fresh strawberries (reserve 2–3 tablespoons for topping)
Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
Cream Cheese Filling:
- 6 oz. cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon corn starch
Glaze:
- ¾ cup powdered sugar
- 1 ½ – 2 ½ teaspoons milk or cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 425°F (220°C) and line a cupcake pan with paper liners, setting it aside. This recipe yields 9 to 10 muffins.
- Make Streusel Crumb Topping: In a bowl, stir together flour, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside for topping later.
- Mix Dry Muffin Ingredients: In a large bowl, combine flour, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk together the egg and granulated sugar until combined and pale yellow. Add Greek yogurt, vegetable oil, and vanilla extract, mixing well.
- Combine Wet and Dry Ingredients: Fold the wet ingredients into the dry ingredients and mix gently by hand until just combined.
- Add Strawberries: Using a rubber spatula, fold diced strawberries into the muffin batter. Reserve a few strawberry pieces for topping.
- Prepare Cream Cheese Filling: In a separate bowl, mix softened cream cheese, granulated sugar, corn starch, and vanilla extract just until combined.
- Assemble Muffins: Spoon about 1 tablespoon of muffin batter into each cupcake liner. Drop nearly 1 tablespoon of cream cheese filling in the center of each. Cover the cream cheese with more muffin batter, filling each cup about two-thirds to three-quarters full.
- Add Topping: Generously sprinkle streusel crumbs over each muffin. Place reserved strawberry pieces on top and gently press crumbs to help them adhere.
- Bake: Place the pan in the oven, immediately reduce the temperature to 350°F (175°C), and bake for 22-25 minutes, or until the tops are golden brown and the centers are set.
- Cool: Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Prepare and Apply Glaze: Mix powdered sugar with 1 teaspoon milk or cream, gradually adding more until the glaze reaches the desired consistency. Drizzle over cooled muffins before serving.
Notes
- You can substitute fresh strawberries with frozen, but do not thaw before adding to the batter to prevent sogginess.
- Ensure cream cheese is at room temperature for a smooth filling.
- Do not overmix the muffin batter to keep muffins tender.
- The glaze can be adjusted in thickness by varying the amount of milk or cream added.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry muffins, cream cheese muffins, streusel topping, breakfast muffins, easy muffin recipe, homemade muffins, cream cheese filling, fruit muffins
