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Freshly baked strawberry cream cheese muffins on a plate

Strawberry Cream Cheese Muffins

These moist and fruity muffins combine fresh strawberries and creamy cheese for a delicious treat, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 8 oz cream cheese, softened Make sure cream cheese is at room temperature for easy mixing.
  • 1/4 cup butter, softened Ensure butter is at room temperature.
  • 1/2 cup sugar
  • 2 large eggs Use room temperature eggs.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Fruit
  • 1 cup fresh strawberries, chopped Feel free to use frozen strawberries, but thaw and drain them first.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, cream together the softened cream cheese, butter, and sugar until smooth.
  3. Add in the eggs and vanilla extract, and mix until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  6. Fold in the chopped strawberries.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  2. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter, whipped cream, or powdered sugar. These muffins keep well in the fridge for about 5 days and can be frozen for up to 3 months. Reheat in the microwave for about 10-15 seconds.