Description
Deliciously moist strawberry muffins filled with cream cheese and topped with a crunchy streusel, perfect for spring desserts.
Ingredients
Scale
- 1 cup fresh strawberries, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup flour (for streusel)
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the melted butter, sugar, and cream cheese until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped strawberries gently.
- In a separate bowl, mix the brown sugar, rolled oats, flour, and cinnamon to create the streusel topping.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the streusel topping generously over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
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Notes
- For best results, use fresh strawberries.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg