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