Strawberry Cream Cheese Muffins ~ A taste of summer…

strawberry cream cheese muffin

No matter the season, these strawberry cream cheese muffins will transport you to summer!  Light and moist with a creamy cheesy filling, this muffin recipe will be one of your favorites! 

I didn’t even mention the sweet cinnamon streusel topping yet!!!  OMG!  So good…  It makes me want to add streusel topping to all my muffin recipes!!!

Do you want to know the best thing about this recipe?  You can use any fruit!  Peaches, raspberries, blueberries, blackberries…there’s no wrong choice! 

peaches blackberries blueberries raspberries

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Memories of picking wild strawberries…

There’s nothing like the smell and taste of strawberries to remind me of when I was a little girl finding and picking wild strawberries.  Wild strawberries (and wild berries in general!) are the…most…flavorful taste ever! 

wild strawberries

In mid-June we used to go to the field across from our house and pick these itty bitty ruby red gems.  It was about five acres of our own wild strawberry patch.  Picking into empty cottage cheese or margarine containers (our Tupperware, lol!), we’d while the hours away. 

Butterflies would linger near us.  And grasshoppers and birds would sing us their summer tunes. 

I long for just a few hours I could go back to this simple time and simple pleasure…and my mom’s strawberry shortcake.  Isn’t it interesting how smells and tastes can trigger a memory and transport you back in time? 

Ingredients for the Strawberry Cream Cheese Muffins…

You can use fresh or frozen strawberries for this recipe.  If using frozen berries, thaw and drain them ahead of time so there’s not much extra liquid added to the mix.

Flour, baking powder, sugar, butter, an egg, and milk go into the muffin batter.

For the cream cheese filling you’ll use softened cream cheese, an egg yolk, vanilla and sugar.

The streusel topping is made up of brown sugar, white sugar, flour cinnamon, and butter. 

Mixing up the recipe…

I’m not going to fib, this recipe calls for dirtying several bowls.  So fill you sink with suds and be ready to scrub a few.  Or make room in your dishwasher, lol!

Making the cream cheese filling…

Soften ½ brick (4 ounces) cream cheese.  In a small bowl stir or mix cream cheese, egg yolk, ½ teaspoon vanilla, and 1 ½ tablespoon white sugar until creamy.  Set aside.

sugar egg cream cheese and vanilla in a bowl

Making the batter…

In a small bowl use a fork to stir together 1 cup flour, 1 teaspoon baking powder, ¼ cup white sugar, and ½ teaspoon salt.  If you have a sifter (I don’t), sift these ingredients together.  Set aside.

dry ingredients in a bowl

Wash and de-stem your strawberries, and chop them into small pieces.  Or chop the thawed and drained berries into small pieces.  You’ll need to measure 1 cup chopped berries.    In a small bowl toss the chopped berries with 1 tablespoon flour and 1 tablespoon sugar.  Set aside.

In a large mixing bowl stir or use an electric mixer to combine ¼ cup melted butter, 1 egg, and 1/3 cup + 1 tablespoon milk. 

mixing butter milk and egg

Add the flour mixture in three parts to the batter, stirring each time to combine.  You’ll only want to stir to combine everything, leaving the batter a little lumpy!  Fold in the coated strawberries.

Making the streusel topping…

In another small bowl mix up 1 tablespoon brown sugar, 1 tablespoon white sugar, ¼ cup flour, and ½ teaspoon cinnamon. 

Using a stick of cold butter and a cheese grater, grate in 2 tablespoons butter to the streusel ingredients.  Use a fork to combine the streusel together.

Baking the Strawberry Cream Cheese Muffins…

Preheat oven to 350 degrees.  Place liners in a 12-count muffin tin.

Now this is one of those “do as I say, not as I do” moments.  I guess I was feeling nostalgic when I made these muffins last, as I wanted to use my mom’s 8-count muffin tin.  The strawberry cream cheese muffins got a little full!  They worked, but there would have been more to go around had I used the 12-count tin as prescribed, lol!

Put 1 spoonful of batter in liner.  Place a small spoonful of cream cheese filling on top of batter, dividing all of it among the muffin tins. 

filling the muffin tins with batter and cream cheese for the strawberry cream cheese muffins

Use remaining batter to fill muffin tins to about 2/3 full. 

filled muffin tins

Divide streusel among the 12 muffins tops.  Press streusel a bit into the batter so it sticks well.

strawberry cream cheese muffins ready to bake

Bake muffins at 350 degrees for about 25 minutes, depending on how full the cups are.  The muffin tops should spring back with touched.  Remove from oven and allow to cool. 

These strawberry cream cheese muffins can be made ahead and frozen in an airtight container.  Just pop them out of the freezer and thaw when you need them!

If you’re interested in another muffin recipe, check out my Almond Poppyseed Muffins!  These are so yummy too!!!


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Strawberry Cream Cheese Muffins

No matter the season, these strawberry cream cheese muffins will transport you to summer!  Light and moist with a creamy cheesy filling, this muffin recipe will be one of your favorites! 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: easy muffins, filled muffins, muffins, strawberry muffins
Servings: 12 muffins
Calories: 179kcal

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  • 1 cup flour, plus 1 tablespoon
  • 1 teaspoons baking powder
  • 1/4 cup sugar, plus 1 tablespoon
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • 1 egg room temperature and beaten
  • 1/3 cup skim or 1% milk, plus 1/2 tablespoon
  • 1 cup strawberries chopped
  • 4 ounces cream cheese softened
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon white granulated sugar
  • 1/4 cup flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter cold


  • Preheat oven to 350°. Line 12 muffin tins with paper liners.
  • Sift or mix 1 cup flour, baking powder, 1/4 cup sugar, and salt in small bowl. Set aside.
  • In another small bowl toss chopped strawberries, and 1 tablespoon each of flour and sugar. Set aside.
  • In large mixing bowl stir together melted butter, milk, and egg. Stir in dry ingredients 1/3 at a time. Stir only to combine, leaving small lumps.
    Fold in strawberry mixture.
  • In another bowl combine cream cheese filling.
  • Use a grater to grate 2 tablespoons cold butter. Add remaining streusel ingredients and stir together with a fork.
  • Fill 1 spoonful of strawberry batter in the bottom of each muffin tin. Place a spoonful of cream cheese filling on top, dividing evenly among all muffins. Cover each muffin with remaining strawberry batter and sprinkle streusel mix over the top of each. Lightly press streusel into batter so it sticks.
  • Bake on center rack for about 25 minutes, until muffins spring back to the touch.
  • Store in airtight container.
  • Enjoy!!!

Your Own Private Notes


Calories: 179kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 223mg | Potassium: 65mg | Fiber: 1g | Sugar: 9g | Vitamin A: 357IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg
Tried this recipe?Mention @lakegirlquilts or tag #lakegirlquilts!

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