Strawberry Cream Cheese Muffins Recipe
There’s something magical about biting into a tender, fluffy muffin and being met with a creamy, tangy center bursting with fresh strawberry flavor. These strawberry cream cheese muffins are like spring in a bite—light, fruity, and topped with a buttery streusel that takes them over the top. They’re perfect for a brunch spread, a quick breakfast treat, or even a sweet afternoon pick-me-up. Trust me, you’ll want to bake these again and again.
When I was younger, my mom would always keep fresh strawberries on hand during their peak season, and we’d find ways to add them to almost everything—pancakes, salads, or even just dipped in sugar. But her strawberry muffins were something special. The way the sweet strawberries burst into little pockets of flavor in the muffin was pure perfection. These muffins take that nostalgia and elevate it with a creamy cheesecake-like filling and a crisp, crumbly streusel topping. They remind me of Saturday mornings when the kitchen smelled of baking and life just felt a little slower. Let me tell you, the memories come rushing back with every bite.
The origin story of muffins and their many forms
Muffins have been delighting breakfast tables for centuries, with roots tracing back to English and American baking traditions. While English muffins are more bread-like and cooked on a griddle, American muffins are the sweet, cake-like treats we know and love today. Adding cream cheese filling and streusel takes these muffins from simple to showstopping, blending a cheesecake-like element with the classic breakfast pastry. Over time, muffins have become incredibly versatile, embracing seasonal flavors like pumpkin in the fall and fresh berries in the spring. This recipe fits right in with that seasonal tradition, highlighting the sweet-tart magic of fresh strawberries.
Let’s talk ingredients: the stars of the show
- Fresh strawberries: These are the heart and soul of the recipe. Fresh, ripe strawberries add sweetness, moisture, and a burst of flavor. If you’re out of fresh berries, frozen ones work too—just don’t thaw them, as they can get too watery.
- Cream cheese: The creamy filling adds a tangy richness that complements the strawberries beautifully. If you want to experiment, mascarpone cheese can work as a substitute.
- Greek yogurt: This keeps the muffins moist and adds a slight tanginess. You can use plain yogurt or sour cream if you don’t have Greek yogurt on hand.
- Streusel topping: The buttery crumble on top is the ultimate texture enhancer. Light brown sugar adds a caramel-like sweetness, while melted butter binds it all together.
- Powdered sugar glaze: Just a light drizzle is all you need to add a touch of sweetness and that “bakery-fresh” vibe.

Kitchen gear: what you’ll need
You don’t need anything fancy to make these muffins, but a few tools make the process easier:
- Muffin tin and liners: A 12-cup tin works great (though this recipe yields 9-10 muffins). The liners ensure easy removal.
- Mixing bowls: You’ll need at least three—one for the streusel, one for the muffin batter, and one for the cream cheese filling.
- Rubber spatula: Perfect for folding the strawberries into the batter without overmixing.
- Hand or stand mixer: Helpful for making the cream cheese filling smooth and creamy, though you can manage with a whisk if needed.
- Fork: Ideal for mixing the streusel topping into coarse crumbs.
If you don’t have a muffin tin, you could even bake these in ramekins for individual dessert servings.
Step-by-step: my foolproof method for success
- Preheat and prep: Start by preheating your oven to 425°F and lining your muffin tin with paper liners. This step sets you up for smooth sailing.
- Make the streusel: Combine the flour, brown sugar, and salt in a bowl. Add the melted butter and mix with a fork until you get crumbly pieces. Set it aside—it’s going to work its magic later.
- Whisk the wet ingredients: In a medium bowl, whisk together the egg and granulated sugar. Then mix in the yogurt, oil, and vanilla. The batter should turn pale and creamy.
- Combine wet and dry ingredients: Gently fold the wet mixture into the dry ingredients until just combined—don’t overmix! Overmixing is how muffins turn tough (trust me, I’ve been there).
- Add the strawberries: Fold in the diced strawberries carefully, reserving a few pieces for topping.
- Make the cream cheese filling: Beat the softened cream cheese, sugar, cornstarch, and vanilla until smooth. This filling is going to create a delightful surprise in every muffin.
- Assemble the muffins: Spoon about a tablespoon of muffin batter into each liner. Add a small dollop (about a tablespoon) of cream cheese filling, then cover it with more muffin batter until the liner is 2/3 full. Top each muffin with the streusel and reserved strawberries.
- Bake: Place the muffins in the oven and immediately reduce the temperature to 350°F. Bake for 22-25 minutes until the tops are golden brown and a toothpick inserted near the edge comes out clean (avoid the cream cheese center for testing).
- Cool and glaze: Let the muffins cool for 5-10 minutes in the tin, then transfer them to a wire rack. Once cool, drizzle with the powdered sugar glaze.

Variations and fun twists
- Gluten-free option: Swap the all-purpose flour with a gluten-free 1:1 baking blend.
- Vegan version: Use a plant-based yogurt, cream cheese, and egg substitute. Replace butter with coconut oil.
- Seasonal flavors: Try blueberries in summer, cranberries in winter, or peaches for a summery twist.
- International inspiration: Add a dash of cinnamon and cardamom for a hint of warmth, or experiment with orange zest for a Mediterranean vibe.
Serving ideas and presentation
To make these muffins extra special, serve them on a cake stand or a rustic wooden board for that charming bakery feel. Add a dusting of powdered sugar before serving for a polished touch. Pair these with scrambled eggs and fresh fruit for a complete breakfast or enjoy them with a dollop of whipped cream for dessert.
Perfect drink pairings
For breakfast, a steaming cup of coffee or a latte makes the perfect partner to these sweet muffins. If you’re serving them for brunch or dessert, consider a sparkling rosé—it’s fruity and fun, just like the muffins themselves. For a non-alcoholic option, a tall glass of iced tea with lemon or even a strawberry lemonade would pair beautifully.
Storing and reheating tips
These muffins keep well in an airtight container at room temperature for 2-3 days. For longer storage, pop them in the fridge for up to a week. To reheat, warm them in the microwave for about 10-15 seconds, or place them in a 300°F oven for 5-7 minutes to regain their freshly baked texture. Avoid glazing the muffins until just before serving if you plan to store them.
Adjusting for different servings
This recipe makes 9-10 muffins, but you can easily double it if you’re baking for a crowd. When scaling up, I’ve found it’s best to make the batter in batches to ensure even mixing. If halving the recipe, still use one egg, but reduce the sugar slightly for balance.
Common hiccups and friendly fixes
- Batter too thick? Add a tablespoon of milk to loosen it up.
- Muffins sinking in the middle? Make sure your oven is fully preheated, and don’t open the door while baking.
- Streusel falling off? Gently press it into the batter before baking.
Give these muffins a try!
These strawberry cream cheese muffins are the kind of recipe that becomes a family favorite. They’re easy to make, endlessly adaptable, and absolutely delicious. Whether you’re baking for a brunch or just treating yourself, I guarantee these muffins will bring a little joy to your day.

FAQs
1. Can I use frozen strawberries?
Yes! Use them straight from the freezer to avoid excess water.
2. Can I skip the glaze?
Absolutely. The muffins are sweet enough on their own, but the glaze adds a nice touch.
3. What’s the best way to soften cream cheese?
Leave it at room temperature for about 30 minutes or microwave it for 10 seconds.
4. Can I make these ahead?
Yes! They taste great the next day. Just store them in an airtight container.
5. How do I prevent my muffins from sticking to the liners?
Spray the liners lightly with cooking spray before adding the batter.

Strawberry Cream Cheese Muffins Recipe
Sweet strawberry cream cheese muffins with streusel topping and glaze—perfect for breakfast or dessert!
- Total Time: 45 minutes
- Yield: 9–10 1x
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
- ½ cup Greek yogurt
- 1 ½ cup diced fresh strawberries
Cream Cheese Filling:
- 6 oz. cream cheese-room temperature
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon corn starch
Glaze:
- ¾ cup powdered sugar
- 1 ½ –2 ½ teaspoons milk or creme
Instructions
- Preheat and prep: Start by preheating your oven to 425°F and lining your muffin tin with paper liners. This step sets you up for smooth sailing.
- Make the streusel: Combine the flour, brown sugar, and salt in a bowl. Add the melted butter and mix with a fork until you get crumbly pieces. Set it aside—it’s going to work its magic later.
- Whisk the wet ingredients: In a medium bowl, whisk together the egg and granulated sugar. Then mix in the yogurt, oil, and vanilla. The batter should turn pale and creamy.
- Combine wet and dry ingredients: Gently fold the wet mixture into the dry ingredients until just combined—don’t overmix! Overmixing is how muffins turn tough (trust me, I’ve been there).
- Add the strawberries: Fold in the diced strawberries carefully, reserving a few pieces for topping.
- Make the cream cheese filling: Beat the softened cream cheese, sugar, cornstarch, and vanilla until smooth. This filling is going to create a delightful surprise in every muffin.
- Assemble the muffins: Spoon about a tablespoon of muffin batter into each liner. Add a small dollop (about a tablespoon) of cream cheese filling, then cover it with more muffin batter until the liner is 2/3 full. Top each muffin with the streusel and reserved strawberries.
- Bake: Place the muffins in the oven and immediately reduce the temperature to 350°F. Bake for 22-25 minutes until the tops are golden brown and a toothpick inserted near the edge comes out clean (avoid the cream cheese center for testing).
- Cool and glaze: Let the muffins cool for 5-10 minutes in the tin, then transfer them to a wire rack. Once cool, drizzle with the powdered sugar glaze.
Notes
Serving ideas and presentation
To make these muffins extra special, serve them on a cake stand or a rustic wooden board for that charming bakery feel. Add a dusting of powdered sugar before serving for a polished touch. Pair these with scrambled eggs and fresh fruit for a complete breakfast or enjoy them with a dollop of whipped cream for dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert