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Strawberry Cream Cheese Muffins with Streusel Crumb Topping Recipe

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4 from 53 reviews

These Strawberry Cream Cheese Muffins with Streusel Crumb Topping are moist, flavorful, and feature a delightful cream cheese center. Fresh diced strawberries add a burst of fruity sweetness, while the buttery streusel topping provides a perfect crunch. Finished with a light powdered sugar glaze, these muffins make an irresistible treat perfect for breakfast or an afternoon snack.

Ingredients

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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

Muffins

  • 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 cup diced fresh strawberries (reserve 2–3 tbsp for topping)

Cream Cheese Filling

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

Glaze

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

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a cupcake pan with paper liners. This recipe yields 9 to 10 muffins.
  2. Make the Streusel Topping: In a bowl, stir together 2/3 cup flour, 1/3 cup light brown sugar, and 1/4 teaspoon salt. Add the melted butter and whisk with a fork until coarse crumbs form. Set aside.
  3. Mix Dry Ingredients for Muffins: In a large bowl, combine 1 cup flour, 1/4 teaspoon salt, and 1 teaspoon baking powder. Set aside.
  4. Prepare Wet Ingredients: In a medium bowl, whisk together 1 large egg and 1/2 cup granulated sugar until combined. Then whisk in Greek yogurt, vegetable oil, and 1/2 teaspoon vanilla extract until the mixture is pale yellow.
  5. Combine Wet and Dry Ingredients: Fold the wet ingredients into the dry ingredients, mixing gently by hand to avoid overmixing.
  6. Add Strawberries: Fold 1 1/2 cups diced fresh strawberries into the batter, reserving 2 to 3 tablespoons for topping.
  7. Prepare Cream Cheese Filling: In a separate bowl, mix the softened cream cheese, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon cornstarch just until combined.
  8. Assemble Muffins: Spoon about 1 tablespoon of muffin batter into each lined cupcake cup. Drop a slightly less than full tablespoon of cream cheese mixture into the center of each. Cover the cream cheese with more muffin batter, filling cups 2/3 to 3/4 full.
  9. Add Toppings: Generously sprinkle the streusel crumb topping over each muffin. Add a few reserved strawberry pieces on top and press gently to make crumbs stick.
  10. Bake: Place muffins in the oven, immediately reducing the temperature to 350°F (175°C). Bake for 22 to 25 minutes or until the tops are golden brown and the centers are set.
  11. Cool: Let muffins cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
  12. Prepare and Add Glaze: Stir powdered sugar with milk or cream, starting with 1 teaspoon and adding more to reach desired consistency. Drizzle glaze over cooled muffins and serve.

Notes

  • Reserve some diced strawberries for topping to add visual appeal and extra fresh flavor.
  • Be careful not to overmix the batter to keep muffins tender and light.
  • The cream cheese filling should be slightly soft but able to hold shape for easy dropping into muffins.
  • Adjust the glaze consistency to be as thick or thin as you prefer for drizzling.
  • These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Find it online: https://yumfoodusa.com/strawberry-cream-cheese-muffins-with-streusel-crumb-topping-recipe/