Strawberry Cream Cheese Muffins
I’ll be honest—there’s something magical about a muffin that surprises you with a creamy, sweet center. These Strawberry Cream Cheese Muffins are that kind of magic in every bite. I started making these when we were heading into spring and strawberries were just starting to pop up everywhere. I had a bunch on hand, and I wanted something cozy but fresh—something that felt like a little indulgence between school pickups and laundry loads. That’s how these muffins became a staple in our kitchen.
What I love about them is how they strike the perfect balance: tender, buttery crumb on the outside, juicy strawberries throughout, and that dreamy pocket of cream cheese in the center. Oh, and don’t get me started on the streusel topping—it’s like a crumbly little crown that makes these muffins look and taste bakery-worthy without the fuss.
When I first served these warm out of the oven, my youngest called them “strawberry clouds,” and my husband quietly packed two for work the next day. They’ve become a favorite for weekend brunches, lunchbox surprises, and even as a sweet treat for playdate coffee chats. I’ve tried a few versions over the years, but this one? It’s the one I keep coming back to.
Whether you’re baking for your family or just sneaking a quiet moment with a cup of tea, these muffins are the perfect companion. You’re going to love them.
Questions I Often Get Asked About This Recipe
Can I use frozen strawberries instead of fresh?
Yes! Just make sure to thaw and drain them well so they don’t make the batter too wet.
Can these be made ahead of time?
Absolutely. They stay fresh for 2–3 days in an airtight container, or you can freeze them for up to 2 months. Just warm them slightly before serving.
Can I make this without the cream cheese filling?
Sure, but you’ll miss out on that creamy surprise. If you’re short on time, you can skip it and still have a delicious strawberry muffin.
Can I use a muffin mix and just add the filling?
You could, but this homemade version is really worth the small bit of extra effort. The texture and flavor are just unbeatable.
Do I need a mixer?
Not at all. Everything can be mixed by hand—perfect for when you’re multitasking with little ones around.
What You Need to Make Strawberry Cream Cheese Muffins
For the Muffins:
1 and ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
½ cup granulated sugar
¼ cup brown sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
1 and ¼ cups diced fresh strawberries
For the Cream Cheese Filling:
6 oz cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla extract
For the Streusel Topping:
½ cup all-purpose flour
¼ cup brown sugar
3 tablespoons cold butter, cubed
Optional Drizzle:
½ cup powdered sugar
1–2 teaspoons milk
Special Tools:
Muffin tin
Muffin liners
Mixing bowls
Hand whisk or spatula
How to Make Strawberry Cream Cheese Muffins
Preheat your oven to 350°F (175°C). Line a muffin tin with liners and set aside.
Make the streusel: In a small bowl, combine flour and brown sugar. Add cold butter and use a fork or your fingers to mix until crumbly. Set aside.
Make the cream cheese filling: In another bowl, beat softened cream cheese, sugar, and vanilla until smooth and creamy. Set aside.
Mix the muffin batter: In a large bowl, whisk together flour, baking soda, baking powder, and salt. In a separate bowl, whisk melted butter with sugars, then add eggs, sour cream, and vanilla. Combine wet and dry ingredients, then gently fold in chopped strawberries.
Assemble the muffins: Spoon a tablespoon of muffin batter into each muffin cup. Add a teaspoon of cream cheese filling to the center, then cover with more muffin batter until ¾ full. Top each with a generous sprinkle of streusel.
Bake: Bake for 22–25 minutes, or until a toothpick inserted into the side (not the center) comes out clean.
Cool and drizzle (optional): Let muffins cool before drizzling with powdered sugar mixed with a bit of milk.
Tips for Making the Best Strawberry Cream Cheese Muffins
Dice your strawberries small so they distribute evenly and don’t sink to the bottom.
Don’t overmix the batter—it keeps the muffins light and fluffy.
If you’re out of sour cream, Greek yogurt is a perfect swap.
Use room temperature cream cheese for a smooth, creamy center.
A little lemon zest in the batter adds a fresh brightness that pairs beautifully with strawberries.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Made these for Sunday brunch and they disappeared in minutes. My husband thought I bought them from a bakery!”
⭐️⭐️⭐️⭐️ “So good! I might add a pinch of cinnamon to the streusel next time just to spice it up a bit.”
⭐️⭐️⭐️⭐️⭐️ “These are heaven in muffin form. The cream cheese center is like cheesecake hiding inside a muffin!”
⭐️⭐️⭐️⭐️ “Really tasty, but I wish I had doubled the streusel topping—it’s the best part!”
⭐️⭐️⭐️⭐️⭐️ “Perfect for my daughter’s school bake sale. I had moms texting me for the recipe!”
Printable Recipe
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Strawberry Cream Cheese Muffins
These Strawberry Cream Cheese Muffins are soft, tender, and bursting with juicy berries and a luscious cream cheese center. Topped with a buttery streusel and optional sweet glaze, they’re the perfect treat for breakfast, brunch, or anytime snacking. Easy to make and freezer-friendly, they’ll become a go-to recipe for busy moms and baking enthusiasts alike.
Ingredients
- For the Muffins:
- 1 and ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 and ¼ cups diced fresh strawberries
- For the Cream Cheese Filling:
- 6 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 3 tablespoons cold butter, cubed
- Optional Drizzle:
- ½ cup powdered sugar
- 1–2 teaspoons milk
- Special Tools:
- Muffin tin
- Muffin liners
- Mixing bowls
- Hand whisk or spatula
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners and set aside.
- Make the streusel: In a small bowl, combine flour and brown sugar. Add cold butter and use a fork or your fingers to mix until crumbly. Set aside.
- Make the cream cheese filling: In another bowl, beat softened cream cheese, sugar, and vanilla until smooth and creamy. Set aside.
- Mix the muffin batter: In a large bowl, whisk together flour, baking soda, baking powder, and salt. In a separate bowl, whisk melted butter with sugars, then add eggs, sour cream, and vanilla. Combine wet and dry ingredients, then gently fold in chopped strawberries.
- Assemble the muffins: Spoon a tablespoon of muffin batter into each muffin cup. Add a teaspoon of cream cheese filling to the center, then cover with more muffin batter until ¾ full. Top each with a generous sprinkle of streusel.
- Bake: Bake for 22–25 minutes, or until a toothpick inserted into the side (not the center) comes out clean.
- Cool and drizzle (optional): Let muffins cool before drizzling with powdered sugar mixed with a bit of milk.
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