Strawberry Cream Cheese Muffins with Streusel Crumb Topping Recipe

Introduction

These Strawberry Cream Cheese Muffins with Streusel Crumb Topping are a delightful treat combining soft, fruity muffins with a rich cream cheese center and a crunchy, buttery topping. Perfect for breakfast or an afternoon snack, they bring together fresh strawberries and a sweet glaze for a truly irresistible dessert.

Ingredients

• 2/3 cup all-purpose flour (for streusel topping)
• 1/3 cup light brown sugar
• ¼ teaspoon salt (for streusel topping)
• ¼ cup unsalted butter, melted
• 1 cup all-purpose flour (for muffins)
• ¼ teaspoon salt (for muffins)
• 1 teaspoon baking powder
• ¼ cup vegetable oil
• ½ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ½ cup Greek yogurt
• 1 ½ cups diced fresh strawberries
• 6 oz. cream cheese, room temperature
• 3 tablespoons granulated sugar (for cream cheese filling)
• 1 teaspoon vanilla extract (for cream cheese filling)
• 1 teaspoon corn starch
• ¾ cup powdered sugar (for glaze)
• 1 ½ – 2 ½ teaspoons milk or cream (for glaze)

Instructions

1. Step 1: Preheat the oven to 425°F. Line a cupcake pan with paper liners and set aside. This recipe makes 9-10 muffins.
2. Step 2: To make the crumb topping, stir together 2/3 cup flour, 1/3 cup light brown sugar, and ¼ teaspoon salt in a bowl. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
3. Step 3: In a large bowl, stir together 1 cup flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.
4. Step 4: In a medium bowl, whisk together the egg and ½ cup granulated sugar until combined. Whisk in Greek yogurt, vegetable oil, and ½ teaspoon vanilla extract until the mixture is pale and yellow.
5. Step 5: Fold the wet ingredients into the dry ingredients and mix gently by hand.
6. Step 6: Using a rubber spatula, fold in 1 ½ cups diced fresh strawberries. Reserve 2-3 tablespoons of diced strawberries for topping the muffins.
7. Step 7: To make the cream cheese filling, mix softened cream cheese, 3 tablespoons granulated sugar, 1 teaspoon corn starch, and 1 teaspoon vanilla extract just until combined.
8. Step 8: To assemble, add 1 tablespoon of muffin batter into each cupcake liner. Drop about 1 tablespoon of cream cheese filling into the center of each muffin. Cover the cream cheese with more muffin batter, filling each cup about two-thirds to three-quarters full.
9. Step 9: Generously top each muffin with the streusel crumbs. Add a few reserved strawberry pieces on top, gently pressing the crumbs to stick to the batter.
10. Step 10: Place the pan in the oven and immediately reduce the temperature to 350°F. Bake for 22-25 minutes until the tops are golden brown and the centers are set.
11. Step 11: Cool muffins in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
12. Step 12: Meanwhile, prepare the glaze by stirring ¾ cup powdered sugar with 1 teaspoon milk or cream. Add more liquid gradually until the glaze reaches your desired consistency. Drizzle the glaze over the cooled muffins before serving.

Tips & Variations

• Use frozen strawberries if fresh are not available, but thaw and drain excess moisture to avoid soggy muffins.
• For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use dairy-free cream cheese.
• Add a handful of chopped nuts like walnuts or pecans to the streusel for extra crunch.
• Try swapping the vanilla extract for almond extract in the cream cheese filling for a different flavor profile.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For best flavor, reheat gently in the microwave for 15-20 seconds before serving. These muffins also freeze well; wrap individually and thaw overnight in the fridge or warm briefly to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the batter and cream cheese filling up to a day in advance and refrigerate. Assemble and bake just before serving for the freshest result.

What can I use instead of Greek yogurt?

You can substitute Greek yogurt with sour cream or buttermilk in equal amounts. These will keep the muffins moist and tender.

Strawberry Cream Cheese Muffins with Streusel Crumb Topping Recipe

Print Recipe

★★★★★

4.7 from 255 reviews

These Strawberry Cream Cheese Muffins with Streusel Crumb Topping combine tender muffins packed with fresh strawberries, a luscious cream cheese filling, and a crunchy streusel topping. Finished with a sweet glaze drizzle, they make a perfect treat for breakfast, brunch, or dessert.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 9–10 muffins 1x
• Category: Breakfast, Brunch, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Streusel Crumb Topping

• 2/3 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted

Muffin Batter

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup Greek yogurt
• 1 1/2 cups diced fresh strawberries (plus 2–3 tablespoons reserved for topping)

Cream Cheese Filling

• 6 oz cream cheese, room temperature
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon corn starch

Glaze

• 3/4 cup powdered sugar
• 1 1/2 to 2 1/2 teaspoons milk or cream

Instructions

1. Preheat oven and prepare pan: Preheat the oven to 425°F. Line a cupcake pan with paper liners and set aside. This recipe yields 9-10 muffins.
2. Make the streusel topping: In a bowl, stir together flour, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
3. Mix dry ingredients for muffins: In a large bowl, combine flour, baking powder, and salt. Set aside.
4. Combine wet ingredients: In a medium bowl, whisk together egg and granulated sugar until combined. Add Greek yogurt, vegetable oil, and vanilla extract. Whisk until the mixture is pale and yellow.
5. Combine wet and dry ingredients: Fold the wet ingredients into the dry ingredients gently by hand until just combined.
6. Add strawberries: Fold in the diced strawberries, reserving 2-3 tablespoons for topping the muffins later.
7. Prepare cream cheese filling: In a separate bowl, mix softened cream cheese, granulated sugar, corn starch, and vanilla extract until just combined.
8. Assemble muffins: Spoon about 1 tablespoon of muffin batter into each lined cup. Add a slightly less than full tablespoon of cream cheese filling in the center of each muffin cup. Cover the cream cheese with additional muffin batter to fill cups about 2/3 to 3/4 full.
9. Add streusel topping and strawberries: Generously top each muffin with the streusel crumbs. Add a few reserved strawberry pieces on top and gently press the crumbs so they stick to the batter.
10. Bake muffins: Place the pan in the oven and immediately reduce the temperature to 350°F. Bake for 22-25 minutes, or until the tops are golden brown and the centers are set.
11. Cool muffins: Let muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
12. Prepare and add glaze: Stir the powdered sugar with 1 teaspoon of milk or cream. Gradually add more liquid until the glaze reaches the desired consistency. Drizzle the glaze over the cooled muffins and serve.

Notes

• Use fresh, ripe strawberries for the best flavor and texture.
• Do not overmix the batter to keep muffins tender.
• Room temperature cream cheese blends more easily for the filling.
• The muffins will keep well in an airtight container for 2-3 days.
• You can substitute the Greek yogurt with sour cream or buttermilk if desired.
• The glaze consistency can be adjusted by adding more or less milk or cream.

Keywords: strawberry muffins, cream cheese muffins, streusel topping, breakfast muffins, berry muffins, cream cheese filling