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Strawberry Cream Cheese Muffins

Strawberry cream cheese muffins made with tender, just-combined batter and juicy strawberry chunks, plus a creamy filling cube that peeks through. Baked at 375°F until the tops are set and a toothpick (not through the center) comes out clean.
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Prep Time 15 minutes
Cook Time 22 minutes
cooling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup butter, softened Use softened butter so it creams smoothly.
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Strawberry filling
  • 1.5 cup fresh strawberries, chopped
  • 4 oz cream cheese, softened and cubed Cube for an even center pocket that won’t disappear into the batter.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and set a muffin tin in place so it’s ready to fill.
  2. Whisk together the all-purpose flour, baking powder, and salt in a small bowl until evenly combined, with no dry pockets visible.
Mix batter
  1. Cream the butter and granulated sugar in a large bowl until light and fluffy, about 1–2 minutes, and the mixture looks paler.
  2. Beat in the large eggs one at a time, then stir in the sour cream and vanilla extract until smooth and cohesive.
  3. Gently fold the dry ingredients into the wet ingredients until just combined, stopping as soon as you don’t see streaks of flour.
  4. Fold in the chopped fresh strawberries so they’re distributed without overmixing, with visible strawberry pieces throughout.
Fill and bake
  1. Fill each muffin cup about half full with batter, then place one cube of cream cheese in the center of each cup.
  2. Top each cup with the remaining batter until the cream cheese is mostly covered, leaving a little filling peeking only if it rises.
  3. Bake for 20–22 minutes at 375°F until a toothpick inserted in a muffin (not through the cream cheese) comes out clean.
Cool
  1. Cool the muffins in the pan for 10 minutes before serving, so they firm up and release cleanly.

Notes

Pro tip: When baking, test with a toothpick inserted into the muffin portion (not through the cream cheese cube) so you don’t get a false wet result. Store airtight in the refrigerator up to 3 days; freeze up to 2 months. For a slightly lighter version, swap half the sour cream for plain Greek yogurt while keeping the same baking time.