Ingredients
Scale
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups diced fresh strawberries
- 1 tablespoon all-purpose flour (for tossing strawberries)
- 1/3 cup all-purpose flour (for crumb topping)
- 3 tablespoons granulated sugar (for crumb topping)
- 3 tablespoons unsalted butter, melted (for crumb topping)
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it lightly.
- Combine softened cream cheese, granulated sugar, egg yolk, and vanilla extract in a small bowl. Mix until smooth and set aside.
- Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Beat the eggs, milk, vegetable oil, and vanilla extract in another bowl until well blended.
- Add the wet ingredients to the dry ingredients. Stir gently until just combined; do not over-mix.
- Toss diced strawberries with 1 tablespoon of flour to coat them evenly.
- Fold the floured strawberries into the batter to ensure even distribution.
- Mix all-purpose flour and granulated sugar in a small bowl for the crumb topping. Stir in melted butter until you get a crumbly texture.
- Spoon muffin batter into each prepared cup, filling them about halfway. Put about 1 teaspoon of cream cheese filling in the center of each. Cover with remaining batter.
- Sprinkle the crumb topping generously over the batter in each cup.
- Bake for 18 to 22 minutes until muffins are golden brown and a toothpick inserted into the muffin (avoiding the filling) comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving.
Notes
Ensure cream cheese is softened for smooth filling. Do not over-mix the batter to keep muffins light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg