SUGARYLOGIC.COM
SUGARYLOGIC.COM
Strawberry cream cheese muffins are moist, fluffy, and bursting with juicy strawberries in every bite. Each muffin is stuffed with sweet cream cheese filling and topped with buttery cinnamon streusel. Enjoy one of these yummy fresh strawberry muffins for breakfast or alongside afternoon coffee.
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Strawberry Muffins – all-purpose flour – granulated sugar – baking powder – baking soda – ground cinnamon – salt – unsalted butter – whole milk – large eggs – pure vanilla extract – fresh strawberries
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Cream Cheese Filling – cream cheese – granulated sugar – pure vanilla extract Cinnamon Streusel Topping – all-purpose flour – light brown sugar – salt – ground cinnamon – unsalted butter
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Preheat the oven to 375° F. Grease or line the wells of a 12-cup muffin pan with muffin liners.
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Make the streusel: Mix the flour, light brown sugar, ground cinnamon, and salt. Add the melted butter and stir until crumbly.
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Using an electric mixer, beat the softened cream cheese, sugar, and vanilla extract until light and fluffy.
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Make the muffin batter: combine the dry ingredients.
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Whisk the {cooled} melted butter, eggs, milk, and vanilla extract in a large bowl.
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Add the flour mixture to the milk mixture and stir until a batter forms. Fold in the strawberries.
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Fill the lined muffin cups ⅔ of the way full with muffin batter. pipe about 2 teaspoon of the cream cheese filling into the center of each unbaked muffin. Top each muffin with the remaining batter. Sprinkle the top of the muffins with streusel.
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