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Strawberry Cream Cheese Muffins

When you find yourself in the middle of strawberry season, run to your nearest farmers market and then plan on baking some Strawberry Cream Cheese Muffins.
Cuisine American
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 16 muffins
Author Nate

Ingredients

Cream Cheese Filling

  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 2 each egg yolks
  • 1 tsp pure vanilla extract
  • 1 each zest of one lemon

Muffin Batter

  • 2 cups self rising flour
  • 1/4 tsp salt kosher or sea salt
  • 1/3 cup sugar
  • 1 each egg extra large, whisked
  • 1 cup milk
  • 1/2 stick butter melted
  • 1 cup fresh strawberries small diced

Streusel Topping

  • 3/4 cup sugar
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 1/2 stick butter room tempurature

Instructions

Cream Cheese Filling

  1. Place cream cheese, sugar, yolks, vanilla and lemon zest in a bowl and hand mix until smooth. Place in refrigerator.

Muffin Batter

  1. Place dry ingredients into bowl and fluff with whisk.
  2. Place wet ingredients (milk, melted butter, whisked egg and vanilla) in separate bowl and mix together until incorporated.
  3. Pour wet ingredients into bowl of dry ingredients and hand mix until batter just comes together. There should still be some lumps present.
  4. Fold diced strawberries into batter mixture.

Streusel Topping

  1. Place all ingredients into small bowl and squish together with hand until ingredients come together. The larger lumps the better. Set aside.

The Muffin

  1. Set oven temperature to 350 degrees.
  2. Line muffin pans with paper liner and then fill 3/4's of the way with muffin batter.
  3. Pull cream cheese batter out of fridge and place a heaping tablespoon of mixture on each muffin equally.
  4. Pinch a good bit of streusel topping on each muffin.
  5. Place muffin pans in pre-heated oven and bake for 20-25 minutes.
  6. Remove from oven and let cool. Enjoy.