Can I freeze Strawberry Cream Cheese Muffins?

These muffins are best enjoyed fresh, but you can freeze them for up to three months. Wrap them individually in plastic wrap and store them in a freezer-safe bag.

What can I use instead of eggs?

If you want to make these muffins egg-free, you can use a flaxseed meal or apple sauce substitute. One tablespoon of flaxseed meal mixed with three tablespoons of water equals one egg.

How long do these muffins last at room temperature?

Stored in an airtight container, Strawberry Cream Cheese Muffins can last up to three days at room temperature, making them great for batches at once.

What’s the best way to reheat the muffins?

To reheat your muffins, simply pop them into the microwave for a few seconds, or place them in an oven preheated at 350°F until warm. This restores their fresh-baked taste.

Can I add nuts or chocolate chips to the recipe?

Absolutely! Feel free to mix in some chopped nuts or chocolate chips for extra texture and flavor. Just be cautious not to go overboard, or you may alter the muffin's consistency.

Strawberry Cream Cheese Muffins: 10 Min Prep for Blissful Bites

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup strawberries, chopped
4 ounces cream cheese, softened
1/4 cup brown sugar
1/4 cup flour (for crumb mixture)
1/4 teaspoon cinnamon
2 tablespoons butter, melted

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Instructions

Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
Combine in a large bowl the all-purpose flour, sugar, baking powder, and salt.
Whisk together in another bowl the milk, vegetable oil, and egg.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the chopped strawberries gently.
Beat the cream cheese until smooth in a small bowl.
Fill the muffin cups halfway with batter, add a dollop of cream cheese, then top with remaining batter.
Combine the crumb mixture ingredients in a small bowl and sprinkle on top of each muffin.
Bake for 20 to 25 minutes or until golden brown.
Cool slightly before serving.

Notes

Don’t overmix the batter to keep muffins tender. Store in an airtight container for up to 3 days.

Author: robert-thompson
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg