Go Back
Strawberry Cream Cheese Muffins

Bakery Style Strawberry Cream Cheese Muffins

These Strawberry Cream Cheese Muffins feature a moist, tender crumb packed with fresh berries and a luscious cheesecake filling. The high-heat baking method ensures a professional bakery-style dome.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 large egg room temperature
  • 0.5 cup milk
  • 0.25 cup vegetable oil
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh strawberries diced small
Cheesecake Filling
  • 4 oz cream cheese block style, softened to room temp
  • 3 tablespoons sugar
  • 1 egg yolk
  • 0.5 teaspoon vanilla extract

Method
 

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the Filling: In a small bowl, beat the softened cream cheese, 3 tbsp sugar, egg yolk, and 0.5 tsp vanilla until smooth and creamy. Set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. Toss the diced strawberries with 1 tablespoon of this flour mixture to coat them (this prevents sinking).
  4. Mix Wet Ingredients: In a separate bowl, whisk together the egg, milk, oil, melted butter, and 1 tsp vanilla.
  5. Combine: Pour the wet ingredients into the dry. Fold gently with a spatula until just combined. Do not overmix; a few flour streaks are fine. Gently fold in the strawberries.
  6. Assemble: Place 1 tablespoon of batter into each muffin cup. Add a teaspoon of cream cheese filling in the center. Top with remaining batter.
  7. Bake: Bake at 425°F for 5 minutes. Without opening the oven, reduce heat to 350°F (175°C) and bake for another 15-18 minutes until golden.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Storage: Store at room temperature for 2 days or in the fridge for up to 5 days.
Frozen Berries: If using frozen, do not thaw. Add 2-3 minutes to bake time.