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A strawberry cream cheese muffin a red polka dot cup on a white table.
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4.91 from 22 votes

Strawberry Cream Cheese Muffins

The best muffins ever! These are gooey and sweet on the inside with fresh strawberries and the savory, tangy flavor of cream cheese. Slightly crispy on top, they're the best strawberry muffins! Also included are tips on freezing and reheating muffins for meal prep.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 203kcal
Author: Alicia

Ingredients

  • 8 tablespoons (½ cup) unsalted butter, at room temperature
  • ½ cup sugar
  • 2 large eggs
  • 3 oz cream cheese (block style, not tub)
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup milk
  • 2 cups fresh strawberries, cut into small pieces

Instructions

  • Preheat oven to 375 degrees F. In a large bowl, combine room temperature butter (left out about 20-30 min, not melted), cream cheese, and sugar. With an electric mixer on medium speed, beat until it's nicely combined and smooth. On low speed, add in eggs until just combined along with 1 teaspoon of vanilla.
  • In a separate bowl, mix flour with baking powder, baking soda, and salt until combined. Alternate adding flour mixture to the butter/cream cheese mixture with the milk on low speed until just combined. Stir in the fresh strawberry pieces by hand with a spatula.
  • Prepare a full size muffin tin by greasing with butter (or add paper cups) and spoon the mixture into each cup until full and evenly dispersed. It should fill almost to the top. If you'd like, you can use a little extra sugar on top to provide a bit of a crunch. Bake for approximately 25-30 minutes until cooked through and light brown on top. A toothpick inserted in the center should come out almost clean.
  • Remove from the pan and cool on a wire rack. See post for instructions on freezing!

Notes

  • You can defrost them a few ways, but the easiest is just to microwave for about 15 seconds. Another option is to leave at room temperature for 20 minutes.
  • Another great way to warm them (without them being kinda sticky) is to place them in the oven while it preheats to 350 degrees. I find this gets them nice and warm without the stickiness on top. You can start by keeping them wrapped in foil and then open the foil the last few minutes. If you start from frozen, the time may increase.
  • These muffins can be stored in a freezer safe bag for up to 3 months.
  • See this post for a gluten free option.

Nutrition

Serving: 1muffin | Calories: 203kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 160mg | Potassium: 153mg | Fiber: 1g | Sugar: 10g | Vitamin A: 299IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg