Strawberry and Cream Cheese Muffins

Strawberry & Cream Cheese Muffins are perfect for breakfast any day of the week!

Strawberry & Cream Cheese Muffins | #strawberry #muffin #breakfast

I had every intention of making some blueberry muffins for this weekend.  My Target always carries blueberries – always.  Checked in twice this week and nada.  Even went by my local farmer’s market store and they didn’t have blueberries either.  What’s the deal?  Is blueberry season over and no one thought to tell me?  I felt awful because I had promised the boys muffins and they’re pretty good about holding me to promises.

I checked the fridge when I got home and thankfully had some strawberries.  We always have strawberries and right now our strawberry plants are in overload mode – loving it! Bryce and I go pick strawberries every morning and oh my goodness – fresh picked strawberries are the BEST!  So strawberry muffins it is!  Good news is – the boys loved them and they were perfect for breakfast this morning before we headed out to Discovery Kingdom for a day of fun.


If you’ve never made muffins before with cream cheese you’re in for a real treat.  Well, even if you have, you’re in for a treat with these muffins :)  The batter is GORGEOUS and I had to smack a few little fingers that kept finding their way into the mixer bowl as I was whipping these up this morning.  Make sure after cutting up the strawberries that you let them sit on a paper towel for a few minutes to absorb any extra moisture – it makes a big difference in the muffin.  Gently fold those beauties in and get ready for the house to smell amazing!


I like to sprinkle some raw sugar on the top before popping in the oven.  You can’t really see it after it bakes up but it makes a sweet little crunch when you bite into the top of the muffin.  These muffins are plenty sweet and we don’t even smear on butter – although, let’s be honest, you can never go wrong adding a little butter to a muffin :)


Strawberry and Cream Cheese Muffins
  • 4 oz cream cheese, room temperature
  • 4 Tbls unsalted butter, room temperature
  • 1 Tbls lemon juice
  • 2 tsp vanilla
  • 2 eggs, room temperature
  • ½ cup milk
  • 2 c cake flour (AP will also do)
  • ⅔ c sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1½ c chopped strawberries
  • raw sugar for topping (optional)
  1. Preheat oven to 350 degrees.
  2. Line muffin tins with cupcake liners.
  3. Beat cream cheese and butter until smooth.
  4. Add lemon juice and vanilla and continue beating until combined.
  5. Add milk and eggs and beat until well blended.
  6. Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
  7. Gradually add flour mixture to cream cheese mixture until combined.
  8. Fold in strawberries.
  9. Scoop into muffin tins until about ¾ full. Sprinkle with sugar.
  10. Bake for 30 minutes.
  11. Let cool slightly and serve.

A perfectly delightful breakfast and SO easy too!  More breakfasts we love:

Breakfast Burrito Bonanza

Breakfast Burrito Bonanza – A Freezer Meal Idea

Make Ahead Honey Berry Vanilla Parfaits

Make-Ahead Honey Vanilla Parfaits

Overnight Caramel Pecan Cinnamon Rolls 1

Overnight Caramel Pecan Cinnamon Rolls

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  1. Looks sooooo good!

  2. OMG! I tried to find blueberries this weekend too, no dice. BOO. But these muffins look great – and we love strawberries!

  3. Oh sweet yumminess! I’m soooo glad it’s finally strawberry season!

  4. These are gorgeous Trish. Love having a use for all my strawberries!

  5. These look moist and delicious! Can’t wait until the fresh strawberries are ready to be picked here!

  6. I spent over and hour looking for strawberry baking recipes yesterday and this is a great one to add to my list! Looks amazing!

  7. I made these on Monday and by Tuesday morning gone! They where a big hit! Thank goodness I have the ingredients to make another batch today, thank you for the recipe!

  8. Oh my gosh…YUM! This would be such a great breakfast treat! This would be perfect to link-up to my new series – “Create It Thursday.” It’s live now!

  9. I just bought a ton of strawberries and need some ways to use them up. These muffins will be perfect! Thanks for all the great recipes, Trish! Have a wonderful day!
    Brooke recently posted..Graduation Printable

  10. These look so good! I can’t wait to try them!!!
    Ewa “Mom Photographer” recently posted..Avocado Cucumber Spinach Smoothness

  11. When do you add the eggs? I just made these & was following each step. When I started adding the dry ingredients, it seemed really dry. That’s when I realized the eggs were missing from the steps. I just added them in at the end. I hope the muffins still come out ok. :-)

  12. These look so moist and delicious!! Thanks for the recipe!

    Trisha x
    Trisha recently posted..Ginger and Dark Chocolate Cookies

  13. Oh man these look awesome. I have a similar recipe on my site for rhubarb cream cheese muffins. You pretty much can’t go wrong with the cream cheese. Love it! I will have to try these. (PS I am green with jealousy over your fresh strawberries.)
    Karen @ The Food Charlatan recently posted..Chipotle Chili with Steak

  14. Miranda B. says:

    These muffins look delicious!!!! I am a mom of two hungry boys and a wife to a very hungry husband! Do these freeze well??? I like to make my baked goods in big batches so I can throw some in the freezer for later!!!

  15. Angelique says:

    Do I have to use Lemon juice? Just went to the store and forgot to get some… Will it come out ok without it?

  16. I followed each step, didn’t leave out a single ingredient, and I used Splenda in replacement of sugar. In the end my batter came out very stiff so I was forced to add more milk to loosen it up a bit. I’m a rather talented baker but don’t have much experience with using Splenda. Due to a recent health diagnosis, I have to watch my sugar intake. Even though on the Splenda bag it says 1 cup of Splenda is the substitute for 1 cup of sugar, could it be the Splenda that caused my dough to come out stiff?

  17. Would like to bring these to my Zumba class this week. How many does this recipe make?

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