Ingredients
Scale
Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter-melted
Strawberry Muffins:
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla
- ½ cup Greek yogurt
- 1 ½ cup diced fresh strawberries
Cream Cheese Filling:
- 6 oz. cream cheese-room temperature
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon corn starch
Glaze:
- ¾ cup powdered sugar
- 1 ½ –2 ½ teaspoons milk or creme
Instructions
- Preheat and prep: Start by preheating your oven to 425°F and lining your muffin tin with paper liners. Trust me, this little step saves a lot of cleanup later.
- Make the crumb topping: In a small bowl, stir together flour, brown sugar, and salt. Drizzle in melted butter and fluff the mixture with a fork until you have coarse crumbs. Set this aside.
- Mix the dry ingredients: In a large bowl, combine the flour, baking powder, and salt for the muffin batter. Give it a quick whisk so everything is evenly distributed.
- Whisk the wet ingredients: In another bowl, whisk the egg and granulated sugar until combined, then stir in yogurt, oil, and vanilla extract. The mixture should look pale and creamy.
- Combine the wet and dry: Gently fold the wet mixture into the dry ingredients with a rubber spatula. Be careful not to overmix—it’s okay if the batter looks a little lumpy! Fold in the diced strawberries, saving a few pieces to sprinkle on top later.
- Make the cream cheese filling: In a separate bowl, beat the softened cream cheese with sugar, vanilla, and cornstarch. Mix just until smooth.
- Assemble the muffins: Spoon about 1 tablespoon of muffin batter into each liner. Add a generous dollop of cream cheese filling, then top with more muffin batter until each cup is about 2/3 full. Sprinkle the crumb topping over each muffin and gently press a few strawberry pieces on top.
- Bake to perfection: Place the muffins in the oven and immediately lower the temperature to 350°F. Bake for 22-25 minutes, or until the tops are golden and a toothpick inserted into the edge of the muffin (not the cream cheese center) comes out clean.
- Cool and glaze: Let the muffins cool in the pan for 5-10 minutes, then transfer to a cooling rack. While they’re cooling, whisk together the powdered sugar and milk to make a glaze. Drizzle it over the muffins once they’ve cooled completely.
Notes
How to serve these muffins
For a brunch spread, pair these muffins with fresh fruit, scrambled eggs, and a green salad. If serving as dessert, add a dollop of whipped cream on top or pair them with a scoop of vanilla ice cream. For a rustic vibe, dust with powdered sugar right before serving—so simple, yet elegant
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert