Nostalgic Appeal
These muffins remind me of those warm and comforting bakery treats, but with a homemade touch that makes them even more special. The combination of soft muffin, creamy cheesecake, and crunchy streusel topping is a classic for a reason. It’s a treat that evokes feelings of warmth, happiness, and those delightful moments savoring a delicious pastry with a cup of coffee or tea.
Homemade Focus
While you could certainly buy pre-made muffins or pastries, there’s something truly special about making these Strawberry Cream Cheese Muffins from scratch. You control the quality of the ingredients, and the process of creating the muffin batter, cream cheese filling, streusel topping, and glaze is a fun and rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of sweet, tangy, and fruity flavors with a satisfying crunch. The muffin base provides a soft and fluffy foundation, the cream cheese filling adds a creamy and tangy sweetness, the streusel topping adds a buttery and crunchy texture, and the glaze provides a final touch of sweetness.
Ingredient Insights
Let’s explore the key ingredients that make these muffins so special! For the streusel crumb topping, we use [flour, brown sugar, salt, and melted butter, creating a buttery and crunchy topping]. For the strawberry muffins, we combine [flour, salt, baking powder, vegetable oil, sugar, eggs, vanilla extract, Greek yogurt, and diced strawberries, resulting in a moist and flavorful muffin base]. For the cream cheese filling, we use [softened cream cheese, sugar, vanilla extract, and cornstarch, creating a smooth and creamy filling]. And finally, for the glaze, we use [powdered sugar and milk or cream, creating a simple yet sweet glaze].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a cupcake pan lined with paper liners, a large bowl for the muffin batter, a medium bowl for the cream cheese filling, a whisk, and a rubber spatula.
Ingredients
Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
Strawberry Muffins:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup Greek yogurt
- 1 ½ cups diced fresh strawberries
Cream Cheese Filling:
- 6 oz cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Glaze:
- ¾ cup powdered sugar
- 1 ½ – 2 ½ teaspoons milk or cream
Step-by-Step Instructions
- Preheat and Prep: Preheat the oven to 425°F (220°C). Line a cupcake pan with paper liners and set aside.
- Make the Streusel Crumb Topping: Stir together flour, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
- Make the Muffin Batter: In a large bowl, stir together flour, baking powder, and salt. In a separate bowl, whisk together egg and granulated sugar. Whisk in yogurt, oil, and vanilla extract. Fold wet ingredients into dry ingredients and mix. Fold in diced strawberries.
- Make the Cream Cheese Filling: Mix softened cream cheese, sugar, cornstarch, and vanilla just to combine.
- Assemble the Muffins: Add 1 tablespoon of muffin mixture to each cup. Drop 1 tablespoon of cream cheese mixture in the center. Cover with muffin batter, filling each cup about 2/3 to ¾ full. Top with streusel crumbs and a few strawberry pieces.
- Bake: Place in the preheated oven and reduce the temperature to 350°F (177°C). Bake for 22-25 minutes, or until golden brown.
- Cool and Glaze: Cool for 5-10 minutes in the pan, then transfer to a wire rack to cool completely. Meanwhile, prepare the glaze. Stir powdered sugar with milk or cream until desired consistency is reached. Drizzle over muffins and serve.
Troubleshooting
- Muffins are not rising: Make sure the baking powder is fresh and that you don’t overmix the batter.
- Muffins are dry: Avoid overbaking the muffins. Start checking for doneness at around 22 minutes.
- Cream cheese filling is leaking: Make sure the cream cheese filling is not too runny. You can also try chilling the filling for a bit before assembling the muffins.
Tips and Variations
- Use different types of berries, such as raspberries or blueberries, in the muffin batter.
- Add different mix-ins to the streusel topping, such as chopped nuts or chocolate chips.
- Drizzle with melted chocolate or a simple glaze made with powdered sugar and milk for an extra touch of sweetness.
Serving and Pairing Suggestions
These Strawberry Cream Cheese Muffins are delicious on their own, but they also pair well with a cup of coffee or tea. They’re perfect for breakfast, brunch, or an afternoon snack.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one muffin. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 300-350
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Cholesterol: Approximately 50-60mg
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 1-2g
- Sugar: Approximately 25-30g
- Sodium: Approximately 150-200mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of berries), adjust the calculations accordingly.
Sweet and Tangy Delight: Strawberry Cream Cheese Muffins
Description
These Strawberry Cream Cheese Muffins are a delicious and easy treat! They feature a fluffy muffin base, a sweet and tangy cream cheese filling, and a crunchy streusel topping. Learn how to make this delightful recipe
Ingredients
Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
Strawberry Muffins:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup Greek yogurt
- 1 ½ cups diced fresh strawberries
Cream Cheese Filling:
- 6 oz cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Glaze:
- ¾ cup powdered sugar
- 1 ½ – 2 ½ teaspoons milk or cream
Instructions
- Preheat and Prep: Preheat the oven to 425°F (220°C). Line a cupcake pan with paper liners and set aside.
- Make the Streusel Crumb Topping: Stir together flour, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
- Make the Muffin Batter: In a large bowl, stir together flour, baking powder, and salt. In a separate bowl, whisk together egg and granulated sugar. Whisk in yogurt, oil, and vanilla extract. Fold wet ingredients into dry ingredients and mix. Fold in diced strawberries.
- Make the Cream Cheese Filling: Mix softened cream cheese, sugar, cornstarch, and vanilla just to combine.
- Assemble the Muffins: Add 1 tablespoon of muffin mixture to each cup. Drop 1 tablespoon of cream cheese mixture in the center. Cover with muffin batter, filling each cup about 2/3 to ¾ full. Top with streusel crumbs and a few strawberry pieces.
- Bake: Place in the preheated oven and reduce the temperature to 350°F (177°C). Bake for 22-25 minutes, or until golden brown.
- Cool and Glaze: Cool for 5-10 minutes in the pan, then transfer to a wire rack to cool completely. Meanwhile, prepare the glaze. Stir powdered sugar with milk or cream until desired consistency is reached. Drizzle over muffins and serve.
Recipe Summary and Q&A
Q: Can I make these muffins ahead of time?
A: Yes! You can bake the muffins ahead of time and store them in an airtight container at room temperature for up to 3 days.
Q: Can I freeze these muffins?
A: Yes, you can freeze them. Bake the muffins first, let them cool completely, then freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I use a different type of filling?
A: Absolutely! You can experiment with different fillings, such as lemon curd, chocolate ganache, or even a different flavor of cream cheese filling.