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Strawberry Cream Cheese Muffins

Strawberry cream cheese muffins with tender, just-combined batter and strawberry chunks baked with a cube of soft cream cheese in the center. Expect creamy filling peeking through the tops and a clean toothpick test around the filling for a set, not-runny result.
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Prep Time 15 minutes
Cook Time 22 minutes
rest/cool 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet ingredients
  • 0.5 cup butter, softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Fruit and filling
  • 1.5 cup fresh strawberries, chopped
  • 4 oz cream cheese, softened and cubed

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and prepare a muffin tin for baking so the batter can go in right away.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking powder, and salt in a small bowl until evenly combined and light in color.
Mix wet ingredients
  1. Cream the butter and granulated sugar in a large bowl until light and fluffy, scraping down the sides as needed.
  2. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract until smooth.
Combine and add strawberries
  1. Gently fold the dry ingredients into the wet mixture until just combined, keeping the batter thick and avoiding overmixing.
  2. Fold in the chopped fresh strawberries so the fruit is evenly distributed without crushing.
Fill and bake
  1. Fill the muffin cups half full with batter, then place a cube of cream cheese in each cup.
  2. Top each cup with the remaining batter so the cream cheese is mostly enclosed by batter.
  3. Bake for 20-22 minutes at 375°F until a toothpick inserted in a muffin (not through the cream cheese) comes out clean.
Cool
  1. Cool the muffins in the pan for 10 minutes so they set before lifting out, then serve warm or at room temperature.

Notes

For the cleanest texture, stop mixing as soon as no dry streaks remain—overmixing can make muffins tough. Store in an airtight container in the fridge up to 4 days; rewarm briefly in the microwave. Freezing is yes: freeze cooled muffins up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and reduced-fat sour cream for a slightly less rich filling.