Print

Strawberry Cream Cheese Muffins – Soft, Moist & Easy to Make

Strawberry Cream Cheese Muffins
Print Recipe

Back when my kids were little, I’d surprise them with these muffins on lazy Sunday mornings. The smell of strawberries and cream cheese drifting through the kitchen always brought smiles and sleepy hugs. These muffins are soft, tangy, and bursting with fresh fruit—perfect with a cup of coffee or tea. Share them with someone you love and make a morning extra special.

Ingredients

Scale

For the Muffins:

  • 1 ¾ cups all-purpose flour

  • ½ cup granulated sugar

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup milk

  • ½ cup plain yogurt or sour cream

  • ⅓ cup vegetable oil

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 cup chopped fresh strawberries

For the Cream Cheese Swirl:

  • 4 oz cream cheese, softened

  • 2 tbsp sugar

  • 1 egg yolk

  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.

  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

  3. In another bowl, whisk milk, yogurt, oil, egg, and vanilla. Pour into dry ingredients and mix gently.

  4. Fold in chopped strawberries.

  5. In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.

  6. Fill each muffin cup halfway with batter, add a spoonful of cream cheese mixture, then top with more batter. Swirl gently with a toothpick.

  7. Bake 18–22 minutes or until a toothpick comes out clean. Cool before serving.

Notes

  • Use room temperature cream cheese for a smooth swirl.

  • Don’t overmix the batter—it keeps the muffins soft and tender.

  • Use fresh, not frozen strawberries to avoid extra moisture.

  • Add a sprinkle of coarse sugar on top before baking for a little crunch!

Nutrition

Find it online: https://recipes.swedishinarabic.net/strawberry-cream-cheese-muffins-soft-moist-easy-to-make/