Why You’ll Love This Recipe

Fresh and Fruity: Loaded with juicy strawberries in every bite.
Creamy Surprise: A smooth cream cheese filling adds a delightful twist.
Textural Delight: A moist muffin base complemented by a crunchy streusel topping.
Simple Ingredients: Made with pantry staples and fresh produce.
Versatile Treat: Ideal for breakfast, brunch, or an on-the-go snack.

Ingredients

Streusel Crumb Topping:

2/3 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon salt
1/4 cup unsalted butter, melted

Cream Cheese Filling:

6 oz. cream cheese, softened
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch

Muffin Batter:

1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup vegetable oil
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup Greek yogurt
1 1/2 cups fresh strawberries, diced

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Streusel Topping: In a bowl, combine 2/3 cup flour, 1/3 cup light brown sugar, and 1/4 teaspoon salt. Pour in 1/4 cup melted butter and mix with a fork until crumbly. Set aside.
Make the Cream Cheese Filling: In a separate bowl, beat 6 oz. softened cream cheese with 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon cornstarch until smooth. Set aside.
Prepare the Muffin Batter: In a large bowl, whisk together 1 cup flour, 1/4 teaspoon salt, and 1 teaspoon baking powder. In another bowl, whisk 1/4 cup vegetable oil, 1/2 cup granulated sugar, 1 large egg, 1/2 teaspoon vanilla extract, and 1/2 cup Greek yogurt until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in 1 cup of the diced strawberries, reserving 1/2 cup for topping.
Assemble the Muffins: Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners. Spoon a tablespoon of batter into each liner, add a teaspoon of cream cheese filling, then cover with more batter until the cups are about 3/4 full. Sprinkle the remaining diced strawberries on top, followed by the streusel topping.
Bake: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: This recipe yields 9 muffins.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Berry Mix: Substitute or add blueberries, raspberries, or blackberries for a mixed berry version.
Citrus Zest: Incorporate lemon or orange zest into the batter for a citrusy note.
Nutty Crunch: Add chopped nuts like almonds or pecans to the streusel topping for extra texture.
Gluten-Free: Use a gluten-free all-purpose flour blend to make the muffins gluten-free.

Storage/Reheating

Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Place muffins in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm muffins in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.

FAQs

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Do not thaw them before adding to the batter to prevent excess moisture.

What can I substitute for Greek yogurt?

Sour cream or plain regular yogurt can be used as substitutes for Greek yogurt.

How do I prevent the cream cheese filling from sinking?

Ensure the batter is thick enough to support the filling. If it’s too thin, add a tablespoon of flour to thicken it slightly.

Can I omit the streusel topping?

Yes, the muffins will still be delicious without the streusel, though it adds a pleasant crunch.

How can I make the muffins healthier?

Substitute half of the all-purpose flour with whole wheat flour and use a natural sweetener like honey or maple syrup in place of some sugar.