There’s something undeniably nostalgic about the smell of fresh muffins baking in the oven, especially when those muffins are filled with sweet, juicy strawberries and swirls of smooth cream cheese. These Strawberry Cream Cheese Muffins feel like spring mornings wrapped in a warm hug. They’re the kind of treat you’d want to serve at a weekend brunch, share during a sunny afternoon picnic, or just enjoy with a warm cup of tea while curled up with a book.
Growing up, strawberry season always meant something special in our kitchen. The moment those ruby-red berries hit the market, it was game on. My mom would bring home basket after basket, and we’d use them in everything—from jams to shortcakes. But these muffins? They became a fast favorite. The cream cheese adds a soft tang and luxurious texture that balances the natural sweetness of the strawberries beautifully. They’re not too heavy, not too sweet—just right.
Whether you’re baking these for your family, friends, or just yourself (no judgment here!), you’ll love how simple yet rewarding they are. They’re the perfect little reminder that sometimes the best things in life are soft, sweet, and baked with love.
Why You’ll Love This Recipe:
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Delightfully soft and fluffy, with bursts of fresh strawberries in every bite
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The cream cheese center adds a creamy, tangy twist that sets these muffins apart
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Ideal for breakfast, brunch, or a sweet afternoon snack
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Simple ingredients and easy steps make this a go-to recipe for any home baker
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They store well—perfect for meal prep or make-ahead treats!
INGREDIENTS YOU’LL NEED:
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2 cups all-purpose flour
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1/2 teaspoon baking soda
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1/2 cup sour cream
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1/4 cup milk
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1 teaspoon vanilla extract
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1 1/2 cups fresh strawberries, chopped
For the cream cheese filling:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
HOW TO MAKE STRAWBERRY CREAM CHEESE MUFFINS:
STEP-BY-STEP INSTRUCTIONS:
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Preheat & Prepare
Set your oven to 375°F (190°C) and line a 12-cup muffin pan with liners. If you’re like me and love the rustic, golden edges, skip the liners and just grease the pan lightly. -
Mix the Cream Cheese Filling
In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy. This filling is the little surprise that’ll make everyone wonder what your secret is. -
Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This base gives your muffins their tender, fluffy structure. -
Cream the Butter and Sugar
In a larger bowl, beat the softened butter and sugar until light and fluffy. This step helps incorporate air, making your muffins rise beautifully. -
Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. The batter will start to look creamy and smooth at this stage. -
Incorporate Sour Cream and Milk
Mix in the sour cream and milk until just combined. The sour cream adds moisture and that subtle tang we all love.
-
Add Dry Ingredients & Strawberries
Gently fold in the dry ingredients, being careful not to overmix. Then fold in your chopped strawberries. The batter will look thick and full of strawberry goodness. -
Assemble the Muffins
Spoon a layer of muffin batter into each muffin cup, filling them about 1/3 of the way. Add a teaspoon of the cream cheese mixture in the center, then top with more muffin batter until each cup is about 3/4 full. -
Bake
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean (except maybe through the cream cheese). Let them cool in the pan for 5 minutes, then transfer to a wire rack. -
Serve Warm or Cool
Enjoy them warm when the cream cheese is still soft and the strawberries are fragrant, or let them cool for an easy grab-and-go treat.
HELPFUL TIPS:
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Don’t overmix the batter – It’s the golden rule for muffins. A few lumps are okay!
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Use room temperature cream cheese for an ultra-smooth filling that blends like a dream.
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Fresh strawberries are best, but if you’re using frozen, don’t thaw them—just toss them in flour before adding to the batter to prevent excess moisture.
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For extra flair, sprinkle a little coarse sugar on top before baking for a sweet, crunchy muffin top.
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 20 minutes
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Total Time: 40 minutes
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Yield: 12 muffins
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Category: Breakfast, Snack, Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
These muffins are best enjoyed the day they’re made, but they keep well for a few days too. You can easily double the batch for parties or meal prep, and they freeze beautifully—just thaw and enjoy whenever the craving hits!
NUTRITIONAL INFORMATION: (Per Muffin, Approximate)
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Calories: 280
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Fat: 15g
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Saturated Fat: 8g
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Carbohydrates: 32g
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Sugar: 18g
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Protein: 4g
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Fiber: 1g
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Sodium: 180mg
FREQUENTLY ASKED QUESTIONS:
Can I make these ahead of time?
Yes! These muffins keep well in an airtight container for 2–3 days, and they freeze well too.
Can I use other berries?
Absolutely—try blueberries, raspberries, or even chopped peaches for a fun twist.
What if I don’t have sour cream?
You can substitute it with plain Greek yogurt for a similar texture and tang.
Can I skip the cream cheese filling?
Sure, you can leave it out, but we highly recommend it—it’s what makes these muffins extra special.
STORAGE INSTRUCTIONS:
Store these muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If freezing, wrap them individually and store in a freezer-safe bag for up to 2 months. To reheat, pop one in the microwave for 15–20 seconds or let it thaw at room temperature.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
There’s something magical about baking from scratch, especially when it’s something as charming and delicious as these Strawberry Cream Cheese Muffins. They bring a little brightness to your table, whether it’s a weekday morning or a special celebration. The combo of tart cream cheese and juicy strawberries is a match made in muffin heaven. So go ahead—whip up a batch, share them with someone you love (or don’t—we won’t judge!), and savor each bite. Happy baking!
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Strawberry Cream Cheese Muffins
Description
There’s something undeniably nostalgic about the smell of fresh muffins baking in the oven, especially when those muffins are filled with sweet, juicy strawberries and swirls of smooth cream cheese. These Strawberry Cream Cheese Muffins feel like spring mornings wrapped in a warm hug. They’re the kind of treat you’d want to serve at a weekend brunch, share during a sunny afternoon picnic, or just enjoy with a warm cup of tea while curled up with a book.
Growing up, strawberry season always meant something special in our kitchen. The moment those ruby-red berries hit the market, it was game on. My mom would bring home basket after basket, and we’d use them in everything—from jams to shortcakes. But these muffins? They became a fast favorite. The cream cheese adds a soft tang and luxurious texture that balances the natural sweetness of the strawberries beautifully. They’re not too heavy, not too sweet—just right.
Whether you’re baking these for your family, friends, or just yourself (no judgment here!), you’ll love how simple yet rewarding they are. They’re the perfect little reminder that sometimes the best things in life are soft, sweet, and baked with love.
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, chopped
For the cream cheese filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
Instructions
-
Preheat & Prepare
Set your oven to 375°F (190°C) and line a 12-cup muffin pan with liners. If you’re like me and love the rustic, golden edges, skip the liners and just grease the pan lightly. -
Mix the Cream Cheese Filling
In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy. This filling is the little surprise that’ll make everyone wonder what your secret is. -
Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This base gives your muffins their tender, fluffy structure. -
Cream the Butter and Sugar
In a larger bowl, beat the softened butter and sugar until light and fluffy. This step helps incorporate air, making your muffins rise beautifully. -
Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. The batter will start to look creamy and smooth at this stage. -
Incorporate Sour Cream and Milk
Mix in the sour cream and milk until just combined. The sour cream adds moisture and that subtle tang we all love. -
Add Dry Ingredients & Strawberries
Gently fold in the dry ingredients, being careful not to overmix. Then fold in your chopped strawberries. The batter will look thick and full of strawberry goodness. -
Assemble the Muffins
Spoon a layer of muffin batter into each muffin cup, filling them about 1/3 of the way. Add a teaspoon of the cream cheese mixture in the center, then top with more muffin batter until each cup is about 3/4 full. -
Bake
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean (except maybe through the cream cheese). Let them cool in the pan for 5 minutes, then transfer to a wire rack. -
Serve Warm or Cool
Enjoy them warm when the cream cheese is still soft and the strawberries are fragrant, or let them cool for an easy grab-and-go treat.
Notes
These muffins are best enjoyed the day they’re made, but they keep well for a few days too. You can easily double the batch for parties or meal prep, and they freeze beautifully—just thaw and enjoy whenever the craving hits!