Strawberry Cream Cheese Muffins feature moist, fluffy batter filled with juicy strawberries and a creamy, tangy cream cheese center. A golden streusel crumb topping adds crunch, while a drizzle of sweet glaze completes these irresistible treats—perfect for breakfast or dessert!
Preheat your oven to 425°F (220°C). Line a cupcake pan with paper liners and set aside.
For the Crumb Topping:
In a small bowl, stir together flour, sugar, and a pinch of salt. Pour in melted butter and use a fork to blend until the mixture forms coarse crumbs. Set aside.
For the Muffins:
In a large bowl, whisk together flour, baking powder, and salt. Set this dry mixture aside.
In a medium bowl, beat the egg and sugar until well combined. Add yogurt, oil, and vanilla extract, whisking until the mixture becomes smooth and pale yellow.
Gently fold the wet ingredients into the dry mixture using a spatula. Be careful not to overmix.
Fold in the diced strawberries, reserving 2-3 tablespoons for garnish.
For the Cream Cheese Filling:
In another small bowl, combine softened cream cheese, sugar, cornstarch, and vanilla extract. Mix until smooth and creamy.
Assembly:
Add a tablespoon of muffin batter to each cupcake liner.
Spoon just under a tablespoon of the cream cheese filling into the center of each.
Cover the filling with more muffin batter, filling each liner about two-thirds to three-quarters full.
Generously sprinkle the streusel topping over each muffin, pressing lightly to help it adhere. Add a few reserved strawberry pieces on top.
Baking:
Reduce the oven temperature to 350°F (175°C) and bake the muffins for 22-25 minutes, or until the tops are golden and the centers are set. Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
For the Glaze:
While the muffins cool, whisk powdered sugar with a splash of milk or cream, starting with 1 teaspoon and adding more until you reach a drizzle-worthy consistency. Drizzle the glaze over the muffins before serving.