Bakery-style muffins with cream cheese, strawberries, and buttery crumb. Fluffy, moist, and perfect for anytime.
# Components:
→ Cream Cheese Filling
01 - 4 ounces cream cheese, softened
02 - 2 tablespoons granulated sugar
03 - 1 large egg yolk
04 - 1/2 teaspoon vanilla extract
→ Muffin Batter
05 - 2 cups all-purpose flour
06 - 2/3 cup granulated sugar
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 2 large eggs
11 - 1/2 cup milk
12 - 1/2 cup vegetable oil
13 - 1 teaspoon vanilla extract
14 - 1 1/4 cups diced fresh strawberries
15 - 1 tablespoon all-purpose flour (for tossing strawberries)
→ Crumb Topping
16 - 1/3 cup all-purpose flour
17 - 3 tablespoons granulated sugar
18 - 3 tablespoons unsalted butter, melted
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a small bowl, combine softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Mix until completely smooth and set aside.
03 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
04 - In another bowl, beat eggs, milk, vegetable oil, and vanilla extract until well blended.
05 - Add the wet ingredients to the dry ingredients. Stir gently until just combined; do not over-mix.
06 - Toss diced strawberries with 1 tablespoon flour to coat evenly.
07 - Gently fold the floured strawberries into the batter, ensuring even distribution.
08 - In a small bowl, combine all-purpose flour and granulated sugar. Stir in melted butter until a crumbly texture forms.
09 - Spoon muffin batter into each prepared cup, filling about halfway. Place approximately 1 teaspoon cream cheese filling into the center of each. Cover with remaining batter.
10 - Sprinkle crumb topping generously over each portion of batter.
11 - Bake for 18 to 22 minutes until muffins are golden brown and a toothpick inserted into the muffin portion (avoiding the filling) emerges clean.
12 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool fully before serving.
