Strawberry Muffins with Cream Cheese Filling

These strawberry muffins with cream cheese filling and a sweet streusel topping are the perfect sweet treat for breakfast, as a snack or with brunch!

Course Breakfast

Cuisine American

Keyword muffin, strawberry muffin

Prep Time 10

Cook Time 20

cooling time 10

Servings muffins

In a large bowl mix your wet ingredients, add your eggs, white sugar, vanilla, butter, and milk. Stir together using a wire whisk.
Next, add your dry ingredients, the flour and baking powder. Mix this together until just combined.
Next add your chopped strawberries, and fold them into the batter. I like to use fresh berries. I am not a fan of using frozen strawberries, but you can definitely try it. You will need to defrost them and drain them of water, even pat them dry.
Set this aside while you make your cream cheese filling and topping.

For the cream cheese filling add the cream cheese, sugar and vanilla to a bowl and mix until completely combined. Set aside.

For the crumble topping, add the flour, sugar and melted butter in a small bowl and mix with a fork until combined. Set aside.

Prep your muffin tin by adding paper liners or spray the pan with nonstick spray.
Add a small amount of batter to the bottoms of the tins. I would say about 2-3 tablespoons. Then spoon about 1-2 tablespoons of cream cheese filling on top. Last, add another 2-3 tablespoons of muffin batter to the top. You want the batter and cream cheese filling to fill about 2/3 to 3/4 of the tins.
Next, sprinkle the crumble topping to the muffins. I would add about 1-2 teaspoons. If you add too much it will sink into the muffin.
Last, bake in a preheated oven at 375 degrees F for approximately 22 minutes..
When they are golden brown on top remove them and let them cool for about 10 minutes on a wire rack. The cooled muffins can be enjoyed!
Store muffins in an. airtight container in the fridge.