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    Cooking Gorgeous » Recipes » Pastries & Sweets

    Strawberry Cream Cheese Muffins

    Published: Jun 30, 2021 · Modified: Feb 3, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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, Banana Blueberry Muffins with Yogurt, 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!

    7 pieces of Strawberry cream cheese muffins
    Jump to:
    • Why This Recipe Works?
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Recipe FAQs
    • Related Recipes
    • Strawberry Cream Cheese Muffins

    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.

    freshly baked strawberry muffin cheesecakes

    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.

    Labelled picture of ingredients for strawberry cream cheese muffins

    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.

    whisking the cream cheese until soft

    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.

    the strawberries are added to cream cheese and egg 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.

    all the dry ingredients are placed in a bowl

    Add the water, vegetable oil, vinegar, and vanilla paste to the flour mixture and gently mix until combined.

    the wet ingredients are added to dry ingredients for making the muffin batter

    Bake the Strawberry Cream Cheese Muffins

    Fill muffin cases ⅔ full with a chocolate cake mix.

    chocolate muffin batter is placed in muffin tin

    And then add 1 ½ tablespoons of cream cheese mixture on top.

    the chocolate mixture is topped with cream cheese

    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.

    freshly baked strawberry cream cheese muffins

    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

    How to store Strawberry Cream Cheese Muffins?

    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.

    Can I use frozen strawberries?

    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.

    How do I know my muffins are done?

    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.

    Can I make these strawberry muffins dairy-free and gluten-free?

    One of my readers experimented with making dairy-free and gluten-free versions of these muffins. She used Kite Hill cream cheese substitute and Bob's Red Mill 1-1 flour and was pleased with how they turned out!

    Related Recipes

    For more delicious recipes made with juicy strawberries why not try:

    • Chocolate &strawberry mini tarts
      Chocolate Strawberry Tartlets
    • Individual strawberry mille feuille pastries
      Easy Strawberry Puff Pastry Stacks with Cream
    • French strawberry tart
      Tart aux Fraises - French Strawberry Custard Tart
    • a slice of eclair cake(ekpa pasta)
      Chocolate Eclair Cake with Choux Pastry

    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!

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    Strawberry muffins with cream cheese

    Strawberry Cream Cheese Muffins

    Ayla Clulee
    Strawberry Cream Cheese Muffins are the perfect combination of a simple chocolate cake mix topped with cream cheese and juicy strawberries. 
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine Western
    Servings 12 muffins
    Calories 305 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 whisk
    • 1 Measuring cups
    • 1 Two 12-cup nonstick muffin pans
    • 1 sifter

    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 into 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 a 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

    Calories: 305kcalCarbohydrates: 41gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 160mgPotassium: 169mgFiber: 2gSugar: 22gVitamin A: 226IUVitamin C: 16mgCalcium: 48mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Ayla

      August 03, 2021 at 3:05 pm

      5 stars
      An absolutely stunning recipe! My family loved it. Thanks so much 🙂

      Reply
    2. Halle

      April 30, 2024 at 9:35 pm

      5 stars
      If you can believe it, I made these dairy and gluten free. I used Kite Hill cream cheese substitute, and Bob's Red Mill 1-1 flour. I also cut the recipe in half. I was very aware these might not turn out, but they did! Very tasty.

      Reply
      • Ayla Clulee

        May 01, 2024 at 3:44 am

        Hi Halle, I am so pleased to hear that the dairy and gluten-free version turned out great! Thank you for sharing your experience; it is truly appreciated.
        Best wishes,
        Ayla

        Reply
    5 from 2 votes

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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