fresh strawberry muffins;
Sweet homemade vanilla muffins with fresh strawberry chunks and a crisp crumble topping. Optionally add cream cheese filling to take these fresh strawberry muffins up a notch.
Oven Temp: 375°F
Servings: 12
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Equipment
- 12 muffin/cupcake liners
Ingredients
strawberry muffins;
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries diced
For the Cream Cheese Filling:
- 4 oz cream cheese softened
- 2 Tbsp granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
For the Crumb Topping:
- ¼ cup all-purpose flour
- 2 Tbsp sugar
- ¼ cup cold butter cubed
Instructions
cream cheese filling;
- In a medium bowl, add 4oz softened cream cheese, 2 Tbsp sugar, 1 egg yolk, ½ tsp vanilla extract. Mix or whip until smooth and creamy. Set aside.
crumb topping;
- In a medium bowl, combine ¼ cup flour, 2 Tbsp sugar, and 2 Tbsp cold butter cut up into cubes. Use fingers or a fork to mix until coarse crumbs are created. Set aside.
strawberry muffins;
- Dice strawberries finely to approx. ¼" cubes, until you have enough to fill 1½ cups of a measuring cup. Set aside.
- In a large bowl, add 2 cups flour, ¾ cup sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt and whisk together.
- Add 2 eggs, ½ cup milk, ½ cup vegetable oil, 1 tsp vanilla extract, and gently mix until just combined. Do not overmix.
- Add in the diced strawberries and gently fold into the batter using a spatula.
- Add a liner to each of 12 muffin tins. I highly recommend using two muffin pans and staggering the cavities you use to every other (still making 12 muffins total).
- Fill each muffin cup a little less than halfway with muffin batter.
- For each muffin cup, make a small divet in each batter with a spoon, and immedately add 2-3 Tbsp of cheesecake batter. You can adjust and evenly spread any remaining batter across the muffins.
- Cover each muffin with more batter, filling the cups majority full.
- Generously sprinkle crumb topping evenly across each of the 12 muffins.
- Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Allow to rest for at least 5 minutes before transferring. Serve warm or at room temperature. Note: the crumble topping may soften if stored for more than 24 hours depending on humidity and storage.
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