Strawberry Cream Cheese Muffins

in Breakfast, Cherries & Berries, Fruit, Muffins and Scones, Strawberries

Strawberry Cream Cheese Muffins

While dessert is typically at the top of our list when it comes to strawberries, breakfast is a close second.

Muffins, scones, and anything else that can be eaten with one hand has been super popular around here ever since the Foodie Baby made her appearance last year. They’re also popular with the Foodie Groom who can grab one on his way out of the door, since he always seems to be running 5 minutes too late to have a bowl of cereal.

Strawberry Cream Cheese Muffins

I replaced half of the flour with whole wheat pastry flour and reduced the sugar a bit. With the abundance of fresh local strawberries, these muffins are going to stay in heavy rotation for a while.

Strawberry Cream Cheese Muffins

Moist cream cheese muffins studded with fresh strawberry chunks.


  • 2 cups flour (I used half AP, half whole wheat pastry)
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 tsp vanilla extract
  • 1 1/4 cup chopped fresh strawberries, divided


  1. Preheat oven to 350.
  2. Line two muffin tins with 15 cupcake liners (split the muffins between the two pans, 7 and 8) or spray with baking spray.
  3. Cream the cream cheese, butter, and sugar together on medium-high for 2-3 minutes, until uniform and light.
  4. Turn the mixer to low and add the eggs, one at a time, waiting until the first is completely incorporated before adding the second.
  5. Add buttermilk, vanilla and mix until just combined.
  6. Add flours, baking powder, baking soda, and salt and run the mixer on low only until just combined (the batter will be very thick).
  7. Add 1 cup of strawberries and let the mixer run 5-10 seconds to distribute.
  8. Scoop batter into the prepared pan.
  9. Fill cups ~3/4 full and top with remaining 1/4 cup chopped strawberries (2-3 pieces per muffin, lightly pressing them into the batter).
  10. Bake until the tops are golden, about 20 minutes, rotating them at 10 minutes.
  11. Let cool in pan 10 minutes and then turn out onto a rack to cool completely.
  12. Leftovers will keep ~3 days in an airtight container.


Yields: 15 Muffins

Adapted from So Tasty So Yummy

Estimated time: 30 minutes

27 comments… add one
  • These scream spring. They look so fresh and yummy.

  • Ni

    These look absolutely yummy! I have all the ingredients, so I’m going to make this as part of the “breakfast for dinner” tonight. 🙂

  • My mom is obsessed with fresh strawberries in cupcakes & muffins so I need to make these for her asap! I love the way they look without liners.

  • Yum! I love cream cheese in baked goods!

  • I’ve seen ricotta muffins before but cream cheese muffins have somehow eluded me. These sound delicious!

  • Brenda

    Fresh local strawberries!!??! Will try this recipe when we have fresh local strawberries in probably a little less than 3 months. It sounds yummy.

  • Oh, I wish strawberries were in season here. We have a couple of months to go. Once the berries start to show up I’ll have to give these a try!

  • These muffins look delicious especially with the cream cheese. Love your photos too!

  • i bought way too many strawberries. are these muffins nice and moist? would love to give them a go. they look really good. anything with cream cheese in it has to be moist and tasty.

  • They look so so good.. They look soft and those strawberries look really lovely.

  • What if I wanted to use frozen? Could I do that?

    • Well, you could try. But I’d be worried that they’ll be too soft and moist to hold up in the muffin during/after baking.

    • Kelly

      I used frozen Trader Joe’s strawberries, and they are delicious!

  • These look awesome! I am definitely going to try them next time I pick up some strawberries at the store!

  • Katrina

    This is the second recipe of yours I have tried and they were delightful!! I had to cook mine for 10 minutes longer for mine to get golden, but they were perfect and not overly sweet, just right!

    • @Katrina, Glad you liked them! I’ve baked more of those muffins in the last three weeks than I should admit. They’re awesome for breakfast 🙂

  • Jenny Kit

    Baked these tonight with some of the 4 pounds of farmer’s market strawberries I got. Holy Cow, these muffins are amazing! Thanks for sharing this great recipe!

  • Dana

    Decided to make these for breakfast this morning after my hubby pulled an all-nighter. They’re in the oven now and, after sampling the batter, I can hardly wait to taste the finished product! Thanks for the recipe!

  • April B.

    Could I sub the buttermilk with sour cream? I’m trying to go for a strawberry cheesecake-y type muffin. 🙂

    • Sure, I have used fat-free Greek yogurt with excellent results.

  • Stacy S.

    Went strawberry picking today with the family and was looking for a terrific recipe to make for friends and co-workers and this was a perfect recipe. Delicious and wonderful. Thank you so much!

  • Colleen Dillahunty

    making these tonight. I recognize that bucket in the picture – have some in the pantry!

  • Jennifer

    How many eggs do we use?
    It shows it in the directions, but not in the ingredients.

    • I can see it – 2 eggs, about 2/3 the way down the ingredient list.

  • Paige

    I made these last week for my Sunday school class, and they devoured them like vultures (and these are high school girls–not guys)! I am often trying new muffin recipes out on them, and they said this was their new favorite. I may try adding chocolate chips to the mix next time, just for fun. The chocolate might make an interesting twist to the already great combo of strawberries and cream cheese. I figure it would be like chocolate covered strawberries with cheesecake. Not exactly healthy, but super tasty! Thanks for posting this!

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