Ingredients
Scale
- 4 oz cream cheese
- 2 large eggs
- 1 ¼ cups fresh strawberries
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- ½ cup milk
- ½ cup vegetable oil
- ½ tsp vanilla extract (for filling)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp flour (for tossing strawberries)
- ⅓ cup all-purpose flour (for crumb topping)
- 3 tbsp granulated sugar (for crumb topping)
- 3 tbsp unsalted butter (for crumb topping)
Instructions
- Preheat the oven to 375°F (190°C) and prepare your muffin tin with liners.
- In a bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth for the filling.
- In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix eggs, milk, oil, and vanilla until combined.
- Gently combine wet and dry ingredients without overmixing.
- Toss diced strawberries in flour to prevent sinking.
- Fill muffin cups halfway with batter; add cream cheese filling; cover with remaining batter.
- Bake for 18–22 minutes until golden brown; cool on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg