Strawberry Cream Cheese Muffins

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These Strawberry Cream Cheese Muffins are moist, fluffy, and filled with a delicious cream cheese filling that tastes just like cheesecake!

These Strawberry Cream Cheese Muffins are a match made in heaven! They have a fluffy vanilla muffin base packed with fresh strawberries and a rich cream cheese filling that tastes just like cheesecake.

Looking for more strawberry recipes? Try my Strawberry Ice Box Cake, Baked Strawberry Cake Donuts or Strawberry Oatmeal Bars!

Ingredient Breakdown

Strawberry Muffins:

All-purpose flour – this gives the muffins structure.

Baking powder and baking soda – both are necessary to help the muffins rise.

Buttermilk – adds flavor, moisture and makes muffins fluffy.

Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.

Vegetable oil – adds moisture and makes muffins fluffy.

Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Strawberries – be sure to use fresh strawberries! Frozen strawberries will add too much moisture and make the muffins soggy.

Cream Cheese Filling:

Cream cheese – be sure to use full fat cream cheese for best taste and texture.

Granulated sugar – sweetens the filling.

Vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

How To Make Strawberry Cream Cheese Muffins

1. Make the Cream Cheese Filling: using a hand mixer or a stand mixer fitted with the paddle attachment, mix the softened cream cheese, granulated sugar and vanilla until smooth. Set aside.

2. Make the Strawberry Muffins: in a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.

3. In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.

4. Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the strawberries into the batter until just combined. Do not over mix!

5. Evenly divide the batter between muffin cups. Then use a piping bag or a zip-top bag to pipe the cream cheese filling into the center of each muffin. If desired sprinkle with extra strawberries.

6. Bake muffins at 425°F for 12 minutes then reduce the heat to 375°F and bake for 8 more minutes. Store Strawberry Cream Cheese Muffins in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.

Pro Tips For Strawberry Cream Cheese Muffins

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so leave a few streaks of flour before adding the strawberries.
• Scoop the batter to the top of the muffin cups to ensure tall muffins!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂