Strawberry & Cream Cheese Muffins are perfect for breakfast any day of the week!
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
Ingredients
- 4 oz cream cheese room temperature
- 4 tbsp unsalted butter room temperature
- 1 tbsp lemon juice
- 2 tsp vanilla
- 2 eggs room temperature
- 1/2 cup milk
- 2 cup cake flour AP will also do
- 2/3 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup chopped strawberries
- raw sugar for topping optional
Instructions
- Preheat oven to 350 degrees.
- Line muffin tins with cupcake liners.
- Beat cream cheese and butter until smooth.
- Add lemon juice and vanilla and continue beating until combined.
- Add milk and eggs and beat until well blended.
- Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
- Gradually add flour mixture to cream cheese mixture until combined.
- Fold in strawberries.
- Scoop into muffin tins until about 3/4 full. Sprinkle with sugar.
- Bake for 30 minutes.
- Let cool slightly and serve.
Nutrition
A perfectly delightful breakfast and SO easy too! More breakfasts we love:
Breakfast Burrito Bonanza – A Freezer Meal Idea
Make-Ahead Honey Vanilla Parfaits
Overnight Caramel Pecan Cinnamon Rolls
For all appetizer recipes, go HERE.
For all breakfast recipes, go HERE.
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Have a great day!
Donna says
Would like to bring these to my Zumba class this week. How many does this recipe make?
Trish - Mom On Timeout says
Hi Donna! This recipe makes one dozen muffins – enjoy!
Angel says
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?
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?
Trish - Mom On Timeout says
It should be okay Angelique but your strawberries might get a little discolored.
joan mcguire says
You can use flour in recipes that call for cake flour. For each cup of ap flour remove 2 tbl. And add 2 tbl. Of cornstarch. Works every time.
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!!!
Trish - Mom On Timeout says
They should freeze well Miranda but honestly, I’ve never tried. Let me know how it goes!
Karen @ The Food Charlatan says
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.)
Trisha says
These look so moist and delicious!! Thanks for the recipe!
Trisha x
Cheryl says
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. 🙂
Trish - Mom On Timeout says
I hope the muffins turned out okay Cheryl! So sorry 🙁 They get added in with the milk with the rest of the wet ingredients. Just fixed it!