Strawberry Cream Cheese Muffins are the perfect combination of a simple chocolate cake mix topped with cream cheese and juicy strawberries.
Just like Pumpkin Banana Muffins and Raspberry Muffins with Yogurt, they are perfect for breakfast or a snack on the go and are extremely easy to make.
With only a few basic ingredients, these moist, soft, and flavorful cheesecake muffins come together in just 10 minutes!
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I usually make a batch of these delicious Strawberry Cream Cheese Muffins.
They are perfect for storing in the freezer for emergency cravings. They freeze beautifully and defrost quickly.
Why This Recipe Works?
- These homemade Strawberry Cream Cheese Muffins are better than the ones from your local bakery.
- What I like most about this recipe is that it doesn't require much whisking and only takes about 10 minutes of total hands-on time.
- Same as my delicious Baklava Cheesecake, Basque Burnt Cheesecake (San Sebastian Cheesecake), and Cranberry Cheesecake Brownies, they taste even better on the second day.
- Strawberry Cream Cheese Muffins keep fresh for up to 3 days in the fridge or 3 months in the freezer.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Strawberries
Use fresh strawberries when in season. Frozen strawberries would also work with this recipe. When using frozen strawberries, keep in mind that they produce a lot of juice when thawing.
Make sure to drain the liquid before adding the fruit to the batter. If you add the thawed frozen strawberries straight to the mixture the juice will bleed into the batter and turn the color pink.
Alternatively, you can substitute them with raspberries or any berries that are in season.
- Cream Cheese - It adds flavor and also makes these muffins super moist. Bring the cream cheese to room temperature before using it.
- Sugar - Both granulated and caster sugar works great with this recipe.
- Egg - Use a fresh, free-range egg at room temperature.
- Self-raising flour - You can use plain/all-purpose flour with the addition of 1 teaspoon of baking powder.
- Cacao Powder - I recommend using good quality unsweetened cocoa powder for a rich & bitter chocolate taste.
- Apple vinegar - Or apple cider vinegar substitutes eggs and gives fluffiness to the muffins. Its taste disappears while cooking so you wouldn't even notice it was there.
- Dark chocolate chips - Use good quality chocolate chips or use a dark chocolate bar cut into small chunks.
Step-by-Step Instructions
Although this is a very simple recipe, you need to follow a few simple steps to achieve the best results:
Prepare the Crem Cheese Filling
Start with preheating the oven to 180° C - 360° F (fan oven).
Place the cream cheese and sugar in a bowl and whisk until creamy.
Make sure the cream cheese is at room temperature to avoid lumps in your mixture.
Add the egg and whisk until combined.
Then add the chopped strawberries into the mixture and gently combine with a spoon.
Set it aside while preparing the chocolate cake mixture.
Prepare the Chocolate Cake Mixture
Spray a 12-count muffin pan with nonstick spray or line it with muffin liners.
Sift the flour, cacao powder, and salt in a large bowl then add the sugar along with the chocolate chips and mix until all combined.
Add the water, vegetable oil, vinegar, and vanilla paste to the flour mixture and gently mix until combined.
Bake the Strawberry Cream Cheese Muffins
Fill muffin cases ⅔ full with a chocolate cake mix.
And then add 1 ½ tablespoons of cream cheese mixture on top.
Alternatively, you can spoon 1 tablespoon of chocolate muffin batter into the muffin cups, then layer it with 1 ½ tablespoons of strawberry cheesecake filling, and then another tablespoon of chocolate muffin batter (or as much as necessary to fill the cups).
Place the muffin tin in preheated oven and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool down for 15 minutes before transferring them to wire racks.
Garnish them with a half strawberry before serving.
Top Tips From the Chef
- Make sure the cream cheese is at room temperature to avoid lumps in your mixture.
- Avoid over-whisking the chocolate cake mixture. Use a silicone spatula or wooden spoon and gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, without any lumps.
- Wait for the cream cheese muffins to cool completely before removing them from your muffin pan and allow them to cool on a wire rack.
Recipe FAQs
These delicious muffins will stay fresh for up to 5 days when refrigerated. Alternatively, you can freeze them and keep them for up to 3 months.
Although you will have the best results with fresh strawberries, you can use frozen ones if that's what you have in hand.
Make sure you thaw the strawberries and drain the excess water before mixing them with the cream cheese. If using frozen berries, don't freeze the muffins for storage.
One way to check if these strawberry and cream cheese muffins are done is to stick a toothpick into the center of a muffin. If the toothpick comes out clean, then they’re done.
You can also check the doneness by pressing a muffin lightly with your finger. If it springs back, they’re done.
Related Recipes
For more delicious recipes made with juicy strawberries why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these scrumptious Strawberry Cream Cheese Muffins as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
Strawberry Cream Cheese Muffins
Equipment
Ingredients
For the Cheesecake Filling
- 180 g cream cheese (room temperature)
- 40 g sugar
- 1 egg (room temperature)
- 250 g strawberries (tips removed and cut in small cubes)
For the Chocolate Cake Mixture
- 250 g self raising flour (1 ½ cups)
- 30 g cacao powder (⅓ cup)
- ½ teaspoon salt
- 175 g sugar (⅞ cup)
- 80 g dark chocolate chips (or chopped dark chocolate bar)
- 240 ml water (1 cup)
- 70 g vegetable oil (⅓ cup)
- 1 tablespoon apple vinegar or apple cider vinegar
- 1 teaspoon vanilla paste or 1 vanilla pod
- 6 strawberries (for garnish)
Instructions
Making the Cheesecake Filling
- Preheat the oven to 180° C - 360° F (fan oven).
- Place the cream cheese and sugar in a bowl and whisk until creamy.
- Add the egg and whisk until combined.
- Add the strawberries to the mixture and gently combine with a spoon, set aside.
Making the Chocolate Cake
- Spray a 12-count muffin pan with nonstick spray or line it with muffin liners.
- Sift the flour, cacao powder, and salt in a large bowl then add the sugar along with the chocolate chips and mix until all combined.
- Add the water, vegetable oil, vinegar, and vanilla paste to the flour mixture and gently mix until combined.
- Fill muffin cases two-thirds full with a chocolate cake mix then add 1 ½ tablespoons of cream cheese mixture on top.
- Place the muffin tin in preheated oven and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool down for 15 minutes before transferring them to wire racks.
- Garnish them with half of a strawberry before serving.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in your mixture.
- Avoid over-whisking the chocolate cake mixture. Use a silicone spatula or wooden spoon and gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, without any lumps.
- Wait for the cream cheese muffins to cool completely before removing them from your muffin pan and allow them to cool on a wire rack.
- These delicious muffins will stay fresh for up to 5 days when refrigerated. Alternatively, you can freeze them and keep them for up to 3 months.
Nutrition
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Ayla
An absolutely stunning recipe! My family loved it. Thanks so much 🙂