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? ;)
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.
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.Print
Strawberry Cream Cheese Muffins
These incredibly soft and tender muffins are studded with fresh strawberries and filled with an irresistible sweet cream cheese filling.
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 muffins 1x
Cream Cheese Filling
- 6 ounces cold cream cheese
- 1 ¾ ounces (¼ cup) granulated sugar
- ½ teaspoon vanilla extract
- 7 ½ ounces (1 ½ cups) coarsely chopped strawberries
- 1 teaspoon granulated sugar
- ¾ ounce (3 tablespoons) all-purpose flour
- ¼ ounce (1 tablespoon) whole wheat flour
- 1 ½ teaspoons brown sugar, packed
- 1 ½ teaspoons granulated sugar
- pinch of cinnamon
- small pinch of salt
- ½ ounce (1 tablespoon) cold butter
- 10 ⅝ ounces (2 ½ cups, spoon and level) all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces (½ cup) coconut oil, softened or melted
- 5 ¼ ounces (¾ cup) granulated sugar
- 2 eggs, room temperature*
- 9 ounces (1 ⅛ 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill each muffin cup about ¼-1/3 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.
- 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.