Strawberry Cream Cheese Muffins with Cream Cheese Filling

These Strawberry Cream Cheese Muffins are a delightful treat, combining the sweetness of fresh strawberries with a luscious cream cheese filling. I love using yogurt in the batter, which adds moisture and gives these muffins a light, tender crumb. I always fill the muffin cups to the top for that perfect bakery-style dome and let the batter rest before baking. Trust me, these tips make all the difference!

Yields: 12 regular muffins or 9 bakery-style muffins

Servings: 9-12

Prep Time: 20 minutes

Cooking Time: 20-25 minutes

Total Time: 40-45 minutes

Ingredients:

For the Muffins:

• 1 1/2 cups (190g) all-purpose flour

• 1/2 cup (100g) granulated sugar

• 1/4 cup (50g) brown sugar

• 1 tsp (5g) baking powder

• 1/2 tsp (3g) baking soda

• 1/4 tsp (1.5g) salt

• 1/2 cup (120g) plain yogurt (Greek or regular)

• 1/4 cup (60ml) milk

• 1/4 cup (55g) unsalted butter, melted

• One large egg

• 1 tsp (5ml) vanilla extract

• 1 cup (150g) fresh strawberries, diced

For the Cream Cheese Filling:

• 6 oz (170g) cream cheese, softened

• 1/4 cup (50g) granulated sugar

For the Crumble Topping:

• 1/2 cup (65g) all-purpose flour

• 1/4 cup (50g) granulated sugar

• 1/4 cup (50g) brown sugar

• 1/4 tsp (1.5g) cinnamon

• 1/4 cup (55g) unsalted butter, melted

Instructions:

1. Prepare the Cream Cheese Filling:

   • In a small bowl, beat 6 oz (170g) softened cream cheese with 1/4 cup (50g) granulated sugar until smooth and creamy. Set aside.

2. Prepare the Crumble Topping:

   • In another small bowl, combine 1/2 cup (65g) flour, 1/4 cup (50g) granulated sugar, 1/4 cup (50g) brown sugar, and 1/4 tsp (1.5g) cinnamon.

   • Stir in 1/4 cup (55g) melted butter until the mixture forms coarse crumbs. Set aside.

3. Make the Muffins:

   • In a large bowl, whisk together 1 1/2 cups (190g) flour, 1/2 cup (100g) granulated sugar, 1/4 cup (50g) brown sugar, 1 tsp (5g) baking powder, 1/2 tsp (3g) baking soda, and 1/4 tsp (1.5g) salt.

   • In another bowl, mix 1/2 cup (120g) yogurt, 1/4 cup (60 ml) milk, 1/4 cup (55g) melted butter, one large egg, and 1 tsp (5 ml) vanilla extract until well combined.

   • Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

   • Gently fold in 1 cup (150g) diced strawberries.

4. Assemble the Muffins:

   • Line a muffin tin with paper liners. For bakery-style muffins, fill every other muffin spot to allow for better airflow and even baking.

   • Fill each muffin cup about 1/3 full with the batter.

   • Add a spoonful of the cream cheese filling (approximately 1 tbsp) to the center of each muffin.

   • Top with more batter, filling each cup to the top.

   • Sprinkle the crumble topping generously over each muffin.

5. Rest the Batter:

   • Allow the muffin batter to rest in the tin for at least 30 minutes. This step helps the muffins rise and develop that beautiful dome shape.

6. Bake:

   • Preheat your oven to 400°F (200°C).

   • Bake the muffins for 20-25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.

   • Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Muffin Tips:

• Resting the Batter: Allowing the batter to rest for at least 30 minutes before baking helps create a more tender crumb and encourages a better rise.

• Filling the Cups: For bakery-style muffins with a high dome, fill the muffin cups to the top and use every other muffin spot in the tin. This ensures better heat circulation and allows the muffins to rise beautifully.

With their creamy center and sweet crumble topping, these Strawberry Cream Cheese muffins will surely be a hit! Enjoy!

Strawberry Cream Cheese Muffins