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Strawberry Cream Cheese Breakfast Muffins with Fresh Strawberries

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Delicious gluten-free muffins filled with cream cheese and fresh strawberries, perfect for breakfast or brunch.

Ingredients

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  • 4 oz cream cheese
  • 2 tbsp granulated sugar
  • 1 large egg yolk
  • ½ tsp vanilla extract
  • 2 cups all-purpose flour (certified gluten-free)
  • ⅔ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ¼ cups fresh strawberries, diced
  • 1 tbsp flour (for tossing strawberries)
  • ⅓ cup all-purpose flour (for crumb topping)
  • 3 tbsp granulated sugar (for crumb topping)
  • 3 tbsp unsalted butter, melted (for crumb topping)

Instructions

  1. Preheat oven to 375°F (190°C) and line or grease the muffin tin.
  2. Beat cream cheese, sugar, egg yolk, and ½ tsp vanilla extract until smooth. Set aside.
  3. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together eggs, milk, vegetable oil, and 1 tsp vanilla extract until smooth.
  5. Add wet ingredients to dry ingredients and stir gently. (Do not overmix.)
  6. Toss diced strawberries with 1 tbsp flour and fold them into the batter.
  7. Fill muffin cups halfway with batter and add 1 tsp of cream cheese filling.
  8. Cover the cream cheese with remaining batter.
  9. Mix crumb topping ingredients (flour, sugar, butter) together and sprinkle over the muffins.
  10. Bake for 18–22 minutes or until golden brown and a toothpick comes out clean from the muffin portion.
  11. Cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/strawberry-cream-cheese-muffins/