Strawberries ‘n Cream Muffins

Moist and tender muffins studded with fresh strawberries and a delicious cream cheese filling baked right in the middle. One of my readers, Elisabeth, told me about this recipe back in May and I have been waiting for the perfect time to make them. She exclaimed that “they are the best muffin I ever put in my mouth!” With that kind of review I knew I just had to make them! As soon as I saw that these muffins had a cream cheese middle, I was sold! I made these the morning of our big 4th of July cookout. They were a huge hit and devoured within minutes of coming out of the oven. 🙂

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Strawberries ‘n Cream Muffins

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For the Cream Cheese Filling:

  • 4 ounces cream cheese, room temperature
  • 1/2 egg (about 1 1/2  tablespoons beaten)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon vanilla extract

For the Muffins:

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 ½ teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk, room temperature
  • 1/2 cup unsalted butter, melted
  • 1 ½ teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 2 large eggs, room temperature
  • 1 cup fresh strawberries, chopped, divided
  • Turbinado sugar


  1. Preheat the oven to 400 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a small bowl, mix together the cream cheese, 1/3 cup sugar, 1/2 beaten egg, and 1/4 teaspoon vanilla extract until thoroughly combined and no lumps remain.
  3. In a large bowl, whisk together the flour, sugar, baking powder and salt; set aside.
  4. In a small bowl, whisk together the butter, vanilla extract, almond extract, buttermilk and eggs. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
  5. Fill each muffin cup halfway with batter. Evenly divide half of the strawberries between each muffin cup. Evenly divide the cream cheese mixture among the muffin cups on top of the strawberries. Top the muffins evenly with remaining batter so strawberries and cream cheese mixture are covered. Top the muffins with remaining strawberries.
  6. Sprinkle tops of muffins with turbinado sugar and bake until toothpick inserted in the center comes out with a few moist crumbs attached, about 16 to 18 minutes.
  7. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Yields: 12 muffins
Prep Time: 10 minutes
Bake Time: 18 minutes

Source: adapted from Jane’s Sweets & Baking Journal

This entry was posted in Breads & Muffins, Breakfast, Fruit and tagged , , , , , , , , , . Bookmark the permalink.

18 Responses to Strawberries ‘n Cream Muffins

  1. Would it be possible to get nutritional values with these recipes or where am I missing them?

  2. Anitra Moon says:

    This looks wonderful…could you now turn this into a scone?

  3. Elisabeth says:

    SO glad you liked them!! I opened my email and though “oh those sound familiar!” I think I might have to make them again!

  4. Caroline says:

    These sound fantastic! And look how moist they look inside. mmm!

  5. Gary says:

    These are enough to make me go from scratch instead of my usual shortcut of tweaking out a mix. One thing I picked up recently that sounds weird but went really well is using some cinnamon in a strawberry cupcake or muffin. Probably my first comment here but been following and enjoying your blog for some time. Thanks.

  6. ChgoJohn says:

    It’s the bits of berry that gets my attention every time. These have ’em and look delicious!

  7. Amy says:

    Oh yum. Chocolate cheesecake muffins are one of my favorites but I never thought to put the cheesecake with strawberry…what a great idea!!!

  8. You got me with the cream cheese middle

  9. Karen says:

    These definitely sound like great muffins. I’d like to start my day with one of them.

  10. jstevens21 says:

    So, I changed it up a little bit – used blueberries instead of strawberries (have a TON right now thanks to a big purchase at a local blueberry festival), used a combination of regular and whole wheat flour, and I added some flax seeds. O.M.G. Best. Muffins. EVER. YUM!! Even my blueberry hating daughter ate two. 🙂

  11. They’re definitely very pretty and the cream cheese centers would be a great surprise!!

  12. Marina says:

    I found these on pinterest and made them last week. They were AH-mazing! Honestly, the best muffins I have ever tried. Next time, I will be doubling the cream cheese filling:-)

  13. Oh, let me at ’em! I recently made a strawberry shortcake cupcake that was fabulous. Can always use another strawberry dessert recipe to get through the summer!

  14. Jane says:

    Hi Sweet Pea,
    I am so flattered that you liked my muffin recipe enough to adapt it and blog about it! Thank you so much! I agree it’s a good recipe and, since I first came up with it and blogged about it back in 2010, it has been well received by readers who’ve tried it. I like your addition of cinnamon to the batter, and I greatly appreciate that you credited my blog for the original formula. Your muffins look great!
    Warm regards,

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