Strawberry Cream Cheese Muffins: The Unexpected Morning Rescue

Why these muffins matter right now

Ever think about the Saturday mornings when you just want to pretend you’re not an adult? Yeah, me too. So I started slipping strawberries and cream cheese into muffin batter, and wow. The smell alone—faintly tart from the strawberries, with that buttery hint of cream cheese—wakes you up before the caffeine kicks in. Texture’s a little unexpected too; the top’s golden and slightly crisp while inside stays moist and almost fudgy from the cream cheese. It’s like eating a bite of summer in winter, or whatever you’re craving when the world outside feels colder than usual. No complicated ingredients, just that punch of fruity sweetness with a creamy tang. Sometimes your breakfast is the one thing that makes the day feel less heavy, and that’s all I need right now—little surprises that turn routine into something worth remembering.

Strawberries and Cream Cheese Muffins

These muffins are baked with fresh strawberries and cream cheese folded into the batter, resulting in a moist interior with a slightly crisp golden top. The combination of fruity sweetness and tangy cream cheese creates a tender, fudgy crumb that evokes a summery flavor in each bite.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 220

Ingredients Equipment Method

Ingredients

  

• 1 ½ cups all-purpose flour sifted
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter melted and cooled
• 2 large eggs beaten
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 1 cup fresh strawberries chopped small
• 4 oz cream cheese softened and cubed

Equipment

• Mixing Bowls
• Whisk or spoon
• Muffin tin
• Paper muffin liners or non-stick spray
• Oven

Method

 

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly spray with non-stick spray. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until evenly combined.
2. In a separate bowl, mix the melted butter, beaten eggs, vanilla extract, and milk until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
3. Gently fold in the chopped strawberries and cubed cream cheese until evenly distributed throughout the batter, taking care not to overmix.
4. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Place the muffin tray in the oven and bake for 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
5. Remove the muffins from the oven and allow to cool in the tin for 5 minutes. Transfer to a wire rack and let cool slightly before serving; the muffins should have a crisp golden top and moist fudgy interior with visible chunks of strawberries and cream cheese.

Honestly, I keep thinking about what I’d add next—maybe some chopped pistachios or a drizzle of honey. But for now, these muffins are sitting on my counter and I swear I can’t keep my hands off them. That’s a good sign, right?

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.