Strawberry Cream Cheese Muffins

Before we get into all the sweet, buttery goodness—thank you so much for being here! You’re going to want to bookmark this one. These Strawberry Cream Cheese Muffins are soft, fluffy, filled with fresh strawberry chunks and creamy swirls of tangy-sweet cream cheese. They’re the kind of muffin that makes a breakfast feel like a treat and a treat feel a little bit like breakfast. Win-win, right?

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Strawberry Cream Cheese Muffins

These muffins check every box: moist, tender crumb ✔️ juicy strawberries in every bite ✔️ and little pockets of melty cream cheese? ✔️✔️✔️ I’ve been testing these for weeks, and I finally landed on a combo that’s perfectly balanced—not too sweet, not too dense, just right. Whether you need something pretty for brunch or a reliable weekday bake, this recipe delivers.

Why You’ll Love This Recipe

• Super soft and fluffy – But holds its shape and stores well.
• Packed with fresh fruit – Each muffin is bursting with juicy strawberries.
• That cream cheese swirl – Adds the perfect touch of richness and contrast.
• Easy to make – No mixer needed, just a couple of bowls.
• Freezer-friendly – Bake a batch and save for busy mornings.

What Do Strawberry Cream Cheese Muffins Taste Like?

These muffins are lightly sweet with a tender, buttery crumb. The strawberries add freshness and tartness, while the cream cheese adds a dreamy, tangy swirl that melts right into the batter. It’s like your favorite bakery muffin meets strawberry cheesecake—in the best way.

Benefits of This Recipe

• Great for kids and adults alike
• Makes your kitchen smell amazing while baking!
• Perfect for brunch spreads, gifts, or meal prep
• Customizable with other berries or fillings

Ingredients

For the Muffins:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted and slightly cooled
• ⅓ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• ½ cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 1 ¼ cups diced fresh strawberries

For the Cream Cheese Filling:

• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• ½ tsp vanilla extract

Tools You’ll Need

• Mixing bowls
• Muffin tin
• Paper liners (or grease the tin)
• Whisk
• Spatula
• Ice cream scoop or large spoon
• Toothpick (for testing doneness)

Ingredient Swaps & Additions

• No yogurt? Use sour cream or plain Greek yogurt.
• Strawberries not in season? Use frozen strawberries (just don’t thaw).
• Add-ins: Mini white chocolate chips or a crumble topping for extra sweetness.
• Gluten-free? Use a 1:1 gluten-free flour blend.
• Want it zesty? Add lemon zest to the batter or cream cheese.

How to Make Strawberry Cream Cheese Muffins

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

Step 2: Make the Muffin Batter

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk melted butter, both sugars, eggs, yogurt, and vanilla until smooth. Stir wet ingredients into dry until just combined. Gently fold in diced strawberries.

Step 3: Make the Cream Cheese Filling

In a small bowl, mix cream cheese, sugar, and vanilla until smooth and creamy.

Step 4: Assemble

Spoon a heaping tablespoon of muffin batter into each cup. Add 1 teaspoon of cream cheese mixture on top. Then add another spoonful of muffin batter to cover. Gently swirl with a toothpick if you like a marbled look.

Step 5: Bake

Bake for 18–22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean (watch out for the cream cheese part—it may still be soft). Cool in the pan for 5 minutes, then transfer to a wire rack.

What to Serve with Strawberry Cream Cheese Muffins

• Hot coffee or tea
• Fresh fruit salad
• Raspberry Cream Cheese Bars – perfect if you want to carry the berry-and-cream theme into dessert
• Pecan Pie Dump Cake – warm and gooey, great for when you want to go full Southern-style comfort
• Protein Cookie Dough Recipe – a healthier snack option to balance the sweetness

Tips for the Best Muffins

• Don’t overmix the batter – A few lumps are okay!
• Use room temperature ingredients for even mixing.
• Gently fold in strawberries to avoid squishing them.
• Let them cool slightly before eating – the cream cheese filling gets HOT!
• Freeze in a single layer first before stacking for longer storage.

Storage Instructions

• Room Temp: Store in an airtight container for 2 days.
• Fridge: Up to 5 days (best warmed slightly before eating).
• Freezer: Freeze up to 3 months. Thaw at room temp or microwave for 15–20 seconds.

General Info About Strawberry Muffins

Strawberry muffins are a spring and summer favorite, but honestly, they’re too good not to bake all year round. The addition of cream cheese in this recipe adds a little cheesecake magic to each bite, making them feel extra special without any extra fuss.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, just keep them frozen and toss them with a little flour before adding to the batter.

Can I make these without the cream cheese?

Absolutely! They’re still soft, fluffy, and fruity without the swirl.

Can I turn this into a loaf instead of muffins?

Yes! Bake in a greased loaf pan at 350°F for 45–55 minutes, or until a toothpick comes out clean.

Conclusion

These Strawberry Cream Cheese Muffins are soft, fruity, and filled with a creamy swirl that makes them extra special. Whether you’re baking for brunch, meal prepping snacks, or just treating yourself to a little midweek joy, this recipe brings that homemade magic with just the right amount of effort.

Looking for more sweet inspiration? Try these next:

• Raspberry Cream Cheese Bars – tart and creamy, just like these muffins’ fancy cousin
• Pecan Pie Dump Cake – easy, indulgent, and perfect for sharing
• Protein Cookie Dough Recipe – for when you want to snack smart without skipping the fun

📌 Baked these muffins? I’d LOVE to see how they turned out! Tag your berry-filled creations on Pinterest at TheKitchenJoyy so we can share the joy! 🧁🍓

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