Strawberry Cream Cheese Muffins

by alexandra

Strawberry Cream Cheese Muffins - fluffy strawberry-studded muffins stuffed with a sweet cream cheese filling and topped with a light crumble topping. |

Kid you not, these strawberry cream cheese muffins are one year in the making. When it comes to food and recipes, I’m constantly on a million different mental tracks, which means that it can occasionally take months for a recipe to go from conceptualized to in-progress to finalized. After making these muffins again this week, I realized it would be criminal of me to not share the recipe ASAP. When perfectly strawberry-y muffins get stuffed with a cream cheese filling, life becomes so much sweeter. It’s funny how that works, isn’t it? ;)

Strawberry Cream Cheese Muffins - fluffy strawberry-studded muffins stuffed with a sweet cream cheese filling and topped with a light crumble topping. |

It’s probably pretty obvious by now that I have an OBSESS-ion with cream cheese. There’s evidence in the form of 5 cake recipes (including 2 bundts), 3 cupcake recipes, cookies, ice cream, and a few other random treats I could manage to get away with creamcheese-ifying. It was only a matter of time before I decided my muffins needed a solid dose of cream cheese too.

Strawberry Cream Cheese Muffins - fluffy strawberry-studded muffins stuffed with a sweet cream cheese filling and topped with a light crumble topping. |

I can eat these strawberry muffins for days in a row and still be totally enamored with how good they are, with how moist and fluffy they turn out, with how the cream cheese filling  may be best thing I ‘ve ever tasted in a muffin, and with how well the strawberries, filling, and light crumble topping just WORK together. <— Like a triple threat. So guys? Tomorrow’s Saturday. You need these for your weekend breakfast

– t r u s t.

Strawberry Cream Cheese Muffins - fluffy strawberry-studded muffins stuffed with a sweet cream cheese filling and topped with a light crumble topping. |

Strawberry Cream Cheese Muffins

  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 12 muffins


These incredibly soft and tender muffins are studded with fresh strawberries and filled with an irresistible sweet cream cheese filling.


Cream Cheese Filling

  • 6 ounces cold cream cheese
  • 1 3/4 ounces (1/4 cup) granulated sugar
  • 1/2 teaspoon vanilla extract

Roasted Strawberries

  • 7 1/2 ounces (1 1/2 cups) coarsely chopped strawberries
  • 1 teaspoon granulated sugar

Crumble Topping

  • 3/4 ounce (3 tablespoons) all-purpose flour
  • 1/4 ounce (1 tablespoon) whole wheat flour
  • 1 1/2 teaspoons brown sugar, packed
  • 1 1/2 teaspoons granulated sugar
  • pinch of cinnamon
  • small pinch of salt
  • 1/2 ounce (1 tablespoon) cold butter


  • 10 5/8 ounces (2 1/2 cups, spoon and level) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces (1/2 cup) coconut oil, softened or melted
  • 5 1/4 ounces (3/4 cup) granulated sugar
  • 2 eggs, room temperature*
  • 9 ounces (1 1/8 cups) plain or vanilla greek yogurt (I used nonfat)
  • reserved juices from roasting strawberries
  • 1 tablespoon vanilla extract
  • extra chopped strawberries. for topping (optional)


Cream Cheese Filling

  1. Combine the cream cheese, granulated sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until mostly smooth, wiping down the bowl and beater as needed. Transfer to a shallow, airtight container and freeze for 2-3 hours, until quite firm.

Roasted Strawberries

  1. Preheat oven to 425ºF. Place strawberries in a small baking dish (such as an 8″-9″ square) and toss with sugar to coat. Bake for 10-15 minutes, until the berries have released their juices and the juices are bubbling. Transfer berries to a fine-mesh strainer set over a bowl to allow juices to drain and berries to cool briefly. Reserve juices for muffin batter.

Crumble Topping

  1. Whisk together the two types of flour, two types of sugar, cinnamon, and salt. Add the butter and rub in with your fingertips until the entire mixture is very finely crumbly. Place in the refrigerator until ready to use.


  1. Reduce oven temperature to 400ºF. Grease a standard 12-cup muffin tin with cooking spray and use a paper towel to wipe off any excess spray on the top of the pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt thoroughly. In a separate, large bowl, whisk the coconut oil and sugar together until well-combined. Beat in the eggs one at a time, until incorporated. Add the yogurt, reserved strawberry juices, and vanilla and whisk until smooth.
  3. Make a well in the center of the dry ingredients and pour in the wet batter. Fold together with a flexible rubber spatula until the dry ingredients are almost completely incorporated into the wet. Add the roasted strawberries and fold in just enough to disperse throughout the batter and get rid of any remaining pockets or streaks of flour.
  4. Fill each muffin cup about 1/4-1/3 of the way full with muffin batter. Scoop about 1 tablespoon of chilled cream cheese filling into the center of each cup. Divide remaining muffin batter evenly among muffin cups, being sure to cover the cream cheese layer completely. Smooth tops of muffins briefly if needed. Top each muffin with a few extra piece of chopped strawberry and about 1 heaping teaspoon crumble topping.
  5. Bake muffins in the preheated oven for 7 minutes, and then reduce heat to 375ºF and bake another 13-15 minutes longer, or until a toothpick inserted into the center of one near the middle comes out free of batter. Allow muffins to cool for about 10 minutes before transferring to a wire rack to cool completely.


*To quickly and easily bring eggs to room temperature, place in a bowl and cover with warm water. Let sit for 10-15 minutes before using.

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Katie @ Butterlust July 11, 2014

these. look. so. amazing. !!!!!
Katie @ Butterlust recently posted..Maple, Bacon & Buttermilk Ice Cream SandwichesMy Profile

alexandra July 13, 2014

Hahaha thank you Katie!!!

Mary Frances July 12, 2014

I want to join you for the next five days and eat these for every meal.
Just kidding. A little.
These are gorgeous! Almost too pretty to eat :) Love the strawberries and cream cheese combo!
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alexandra July 13, 2014

Haha let’s do it! :)

sara July 12, 2014

These look amazing! Yum. That cream cheese filling is genius!
sara recently posted..Yogurt Chicken Kebobs with ZucchiniMy Profile

alexandra July 13, 2014

The. best. part. Without a doubt. :)

Lindsey @ American Heritage Cooking July 12, 2014

These look amazing! So soft and moist but not gummy from the strawberries! And you are totally right, cream cheese filling makes life better. #fact
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alexandra July 13, 2014

Not at all gummy because that would be criminal. ;) #creamcheeseforthewin

Amy July 13, 2014

Hmm, is it a stretch for me to think that you used your “new” vintage muffin tin in this shoot too? I’m probably just seeing things and over excited to play I Spy… But regardless, anything strawberry always sounds good to me in the summer. And that decadent filling — yum!!
Amy recently posted..Double Chocolate Brownie GranolaMy Profile

alexandra July 13, 2014

Ahaha, I’m not that good! I need a little more time for all those new props to make an appearance. ;) It just happens to be that the only regular muffin tin I’ve ever owned already has just become vintage over the years. I love it though!

dina July 16, 2014

i’d love one for breakfast!
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Jen July 2, 2016

Is it granulated sugar or brown sugar in muffins? Recipe says two different things.

alexandra July 5, 2016

Whoops! It’s granulated sugar. Thanks for catching that!

Jen July 5, 2016

Perfect – that’s what I used. Also made them egg and dairy-free. Thanks!

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