Strawberry Cream Cheese Breakfast Muffins with Fresh Strawberries

Start your morning with these soft, fluffy strawberry cream cheese muffins! Bursting with fresh strawberries and a rich, creamy center, they taste just like bakery-style muffins, easy to make at home, and impossible to resist. Perfect for breakfast, brunch, or a quick snack anytime!

Why We Love This Strawberry Cream Cheese Muffin Recipe

• Soft & Fluffy: Light, tender muffins that melt in your mouth.
• Fresh Strawberry Flavor: Bursting with juicy, sweet strawberries in every bite.
• Creamy Center: Rich cream cheese filling adds a bakery-style touch.
• Easy & Quick: Simple ingredients and straightforward steps make baking stress-free.
• Perfect for Any Occasion: Ideal for breakfast, brunch, or a grab-and-go snack.
• Consistently Delicious: Always comes out moist, flavorful, and crowd-pleasing.

Ingredients

Cream Cheese Filling

• 4 oz cream cheese, softened – adds rich, creamy center and a bakery-style texture.
• 2 tbsp granulated sugar – sweetens the cream cheese filling without overpowering the strawberries.
• 1 large egg yolk – helps bind the filling and gives a smooth, custard-like texture.
• ½ tsp vanilla extract – enhances flavor and balances sweetness.

Muffin Batter

• 2 cups all-purpose flour – provides structure to muffins, ensuring they are soft yet sturdy.
• ⅔ cup granulated sugar – sweetens the muffins naturally.
• 2 tsp baking powder – helps muffins rise and become fluffy.
• ½ tsp baking soda – aids in light texture and even browning.
• ¼ tsp salt – balances sweetness and enhances overall flavor.
• 2 large eggs – adds richness, structure, and moisture.
• ½ cup milk – keeps muffins moist and tender.
• ½ cup vegetable oil – ensures soft, moist crumb.
• 1 tsp vanilla extract – adds warmth and aromatic sweetness.
• 1¼ cups fresh strawberries, diced – fresh fruit provides natural sweetness, juicy flavor, and vitamin C.
• 1 tbsp all-purpose flour (for tossing strawberries) – prevents strawberries from sinking to the bottom.

Crumb Topping (Optional but Recommended)

• ⅓ cup all-purpose flour – base for the crumb topping.
• 3 tbsp granulated sugar – adds sweet crunch.
• 3 tbsp unsalted butter, melted – binds topping crumbs and gives a golden, crisp finish.

How to Make Strawberry Cream Cheese Muffins

Step 1: Get the Oven and Muffin Pan Ready

First things first, preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. This helps your muffins come out clean and look beautiful.

Step 2: Make the Cream Cheese Filling

In a small bowl, mix together softened cream cheese, sugar, egg yolk, and vanilla extract. Stir until it’s completely smooth and creamy. This will be the little surprise in the center of each muffin so delicious!

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Mixing them well now ensures your muffins rise evenly and have a light texture.

Step 4: Combine the Wet Ingredients

In another bowl, beat the eggs, milk, vegetable oil, and vanilla extract until smooth. This mixture keeps the muffins moist and tender.

Step 5: Bring It All Together

Add the wet ingredients to the dry ingredients. Stir gently until just combined. Don’t overmix a few lumps are okay! Overmixing can make the muffins dense instead of fluffy.

Step 6: Prep the Strawberries

Toss the diced strawberries with 1 tablespoon of flour. This prevents them from sinking to the bottom while baking. Then gently fold them into the batter, making sure they are evenly distributed.

Step 7: Assemble the Muffins

Spoon batter into the prepared muffin cups, filling them about halfway. Add about 1 teaspoon of cream cheese filling into the center of each. Top with the remaining batter, covering the cream cheese completely.

Step 8: Add the Crumb Topping

If you like a little crunch, mix flour, sugar, and melted butter in a small bowl to make the crumb topping. Sprinkle generously over each muffin. This adds a sweet, crisp texture on top.

Step 9: Bake to Perfection

Place the muffins in the oven and bake for 18–22 minutes, or until the tops are golden brown. Insert a toothpick into the muffin portion (avoiding the cream cheese center). If it comes out clean, they’re ready!

Step 10: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Pro tip: The cream cheese sets as they cool, making each muffin perfectly creamy in the center. Serve warm or at room temperature and enjoy!

Expert Tips for Perfect Strawberry Cream Cheese Muffins

I’ve baked these muffins dozens of times, and here are some tips to get bakery-quality results every time:

• Use room-temperature cream cheese – This makes the filling smooth and creamy, preventing lumps.
• Don’t overmix the batter – Gently fold ingredients. Overmixing can make muffins dense instead of soft and fluffy.
• Fresh strawberries are key – They give natural sweetness and juiciness. Frozen strawberries release too much liquid, which can make muffins soggy.
• Measure flour properly – Spoon and level flour into your measuring cup rather than scooping directly from the bag. This keeps muffins from being dry or heavy.
• Check muffins before removing from the oven – Insert a toothpick into the muffin part (avoiding cream cheese) to ensure they’re baked through.

Tip from my baking experience: these small steps make a huge difference in texture and flavor!

Storage Tips

• Room temperature: Store in an airtight container for up to 2 days. Perfect if you’re serving the same day.
• Refrigerator: Store for up to 4 days; the cream cheese filling stays safe and creamy.
• Freezer: Wrap each muffin individually in plastic wrap and freeze for up to 2 months. Reheat for 15–20 seconds in the microwave for a warm, soft muffin.

Pro tip: Label the freezer bag with the date to keep track of freshness. Trust me, this little habit saves a lot of baking headaches!

Variations & Substitutions

Want to switch things up? Here are some trusted ways I’ve experimented with and loved:

• Lemon zest twist: Add 1 tsp lemon zest to the batter for a fresh, citrusy flavor.
• Other fruits: Blueberries, raspberries, or diced peaches work beautifully instead of strawberries.
• Healthier version: Substitute half of the flour with whole wheat flour or use coconut sugar instead of granulated sugar.
• Mini muffins: Perfect for lunchboxes or snacks; reduce baking time to 12–14 minutes.
• Extra crunchy crumb topping: Add ¼ cup oats or chopped nuts to the crumb mixture for texture.

These variations come from testing multiple batches and seeing what tastes best while keeping the muffins moist and flavorful.

Love strawberry desserts? Try these strawberry recipes!

• Strawberry Bread with Glaze 
• Strawberry Honey Bun Cake 
• Strawberry Crunch Cheesecake Tacos
• Strawberry Cream Cheese Cookies 
• Strawberry Cheesecake Cookies 
   Strawberry Cheesecake Dump Cake
  Strawberry Cream Cheese Pound Cake
  Strawberry Pound Cake 
  Strawberry Earthquake Cake
  

FAQs About This Recipe

Q: Can I use frozen strawberries instead of fresh?
A: Fresh strawberries are ideal for flavor and texture. If you must use frozen, thaw and drain them first, then toss with flour to prevent extra moisture from making the muffins soggy.

Q: Can I make these muffins ahead of time?
A: Absolutely! You can prep the batter and cream cheese filling ahead of time. Muffins can be baked and stored in the fridge for up to 4 days, or frozen for up to 2 months.

Q: How do I know when the muffins are done baking?
A: Insert a toothpick into the muffin portion (avoid the cream cheese center). If it comes out mostly clean, your muffins are perfectly baked.

Q: Can I make these muffins dairy-free?
A: Yes! You can use a dairy-free cream cheese and plant-based milk, which still keeps them soft and moist.

Q: Can I substitute other fruits?
A: Definitely! Blueberries, raspberries, or diced peaches work wonderfully and pair beautifully with the cream cheese filling.

Final Thoughts

These strawberry cream cheese muffins are soft, moist, and packed with fresh fruit flavor and a creamy surprise in every bite. Whether you’re making them for a weekend brunch, a special breakfast, or just a sweet treat for yourself, they’re easy to bake and always impress.