Strawberry Cream Cheese Muffins with Streusel Crumb Topping

These Strawberry Cream Cheese Muffins with Streusel Crumb Topping are the perfect balance of fruity, creamy, and crunchy. Each muffin is filled with juicy diced strawberries, a swirl of lightly sweetened cream cheese, and finished with a buttery crumb topping. Whether you’re looking for a standout breakfast treat or a sweet afternoon snack, these muffins will deliver comfort and flavor in every bite.

Why You’ll Love This

• Triple texture goodness: Moist muffin, creamy filling, and crunchy topping.
• Fresh strawberry flavor: Real fruit in every bite.
• Bakery-style presentation: Impressive look with minimal effort.
• Make-ahead friendly: Great for meal prepping or brunch planning.
• Kid and crowd-approved: A hit at breakfasts, potlucks, or weekend treats.

Ingredients

Streusel Crumb Topping:

• ⅔ cup all-purpose flour
• ⅓ cup light brown sugar
• ¼ teaspoon salt
• ¼ cup unsalted butter, melted

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
• 1½ cups diced fresh strawberries (reserve 2–3 tablespoons for topping)

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
• 1½ to 2½ teaspoons milk or cream

Instructions

1. Prep Oven & Pan:
   Preheat oven to 425°F. Line a cupcake pan with paper liners; set aside.
2. Make Crumb Topping:
   Stir together flour, brown sugar, and salt. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
3. Prepare Muffin Batter:
   In a large bowl, whisk flour, baking powder, and salt.
   In a separate bowl, whisk egg and sugar, then mix in yogurt, oil, and vanilla until pale yellow.
   Fold wet ingredients into the dry, then gently fold in diced strawberries (reserving a few for topping).
4. Cream Cheese Filling:
   Mix cream cheese, sugar, vanilla, and cornstarch until just combined.
5. Assemble Muffins:
   Add 1 tablespoon of muffin batter into each muffin liner. Drop in 1 tablespoon of cream cheese mixture. Top with more muffin batter until ⅔ to ¾ full.
   Sprinkle streusel generously on top and add reserved strawberry pieces, pressing gently to stick.
6. Bake:
   Place muffins in the oven and immediately reduce heat to 350°F. Bake for 22–25 minutes, or until golden and centers are set.
7. Cool & Glaze:
   Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack.
   Mix powdered sugar with milk to make glaze, drizzle over cooled muffins.

Tips / Storage / FAQs

Tips:

• Use room temperature cream cheese for a smooth filling.
• Don’t overmix the batter—fold until just combined.
• Dice strawberries evenly for consistent texture and baking.

Storage:

• Store muffins in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days.
• Freeze unglazed muffins for up to 2 months. Thaw and drizzle glaze before serving.

FAQs:
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.

Can I skip the cream cheese filling?
Absolutely. They’re still delicious with just the muffin base and streusel.

Can I double the recipe?
Yes, this recipe doubles well for a larger batch.

Final Thoughts

These Strawberry Cream Cheese Muffins deliver everything you want in a bakery-style treat—sweet strawberries, rich cream cheese, and crunchy topping. Perfect with coffee, tea, or enjoyed on their own, they’re a must-bake for any berry season or brunch table.

The Goods

Strawberry Cream Cheese Muffins with Streusel Crumb Topping

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Strawberry Cream Cheese Muffins are soft, packed with fresh strawberries, swirled with cream cheese, and topped with a streusel crumb. A perfect breakfast or brunch treat.

Course Breakfast

Cuisine American

Recipes

Streusel Crumb Topping:

• ⅔ cup all-purpose flour
• ⅓ cup light brown sugar
• ¼ teaspoon salt
• ¼ cup unsalted butter melted

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
• 1½ cups diced fresh strawberries reserve 2–3 tablespoons for topping

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
• 1½ to 2½ teaspoons milk or cream

Instructions

Prep Oven & Pan:

• Preheat oven to 425°F. Line a cupcake pan with paper liners; set aside.

Make Crumb Topping:

• Stir together flour, brown sugar, and salt. Add melted butter and mix with a fork until coarse crumbs form. Set aside.

Prepare Muffin Batter:

• In a large bowl, whisk flour, baking powder, and salt.
• In a separate bowl, whisk egg and sugar, then mix in yogurt, oil, and vanilla until pale yellow.
• Fold wet ingredients into the dry, then gently fold in diced strawberries (reserving a few for topping).

Cream Cheese Filling:

• Mix cream cheese, sugar, vanilla, and cornstarch until just combined.

Assemble Muffins:

• Add 1 tablespoon of muffin batter into each muffin liner. Drop in 1 tablespoon of cream cheese mixture. Top with more muffin batter until ⅔ to ¾ full.
• Sprinkle streusel generously on top and add reserved strawberry pieces, pressing gently to stick.

Bake:

• Place muffins in the oven and immediately reduce heat to 350°F. Bake for 22–25 minutes, or until golden and centers are set.

Cool & Glaze:

• Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack.
• Mix powdered sugar with milk to make glaze, drizzle over cooled muffins.

Notes

Use room temperature cream cheese for a smooth filling.

Don’t overmix the batter—fold until just combined.

Dice strawberries evenly for consistent texture and baking.

Storage:

Store muffins in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days.

Freeze unglazed muffins for up to 2 months. Thaw and drizzle glaze before serving.

FAQs:
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.

Can I skip the cream cheese filling?
Absolutely. They’re still delicious with just the muffin base and streusel.

Can I double the recipe?
Yes, this recipe doubles well for a larger batch.