Strawberry Cream Cheese Muffins

I made these strawberry cream cheese muffins for my family that was visiting, because my sister loves strawberry muffins, and I already had some cream cheese in the fridge that needed to be used. The result was an elevated version of my regular strawberry muffin recipe, with a creamy filling that adds richness and contrast in every bite.

To deepen the strawberry flavor, this recipe uses a homemade strawberry reduction folded into the batter, not just chopped fresh strawberries. This concentrates the strawberry taste and aroma, creating bakery-style muffins that rise tall, bake up tender, and deliver bold strawberry flavor from top to bottom.

These are the kind of muffins that feel special without being fussy. The strawberry reduction gives you real, concentrated fruit flavor instead of watery pockets, and the cream cheese center adds a soft, slightly tangy contrast that makes each bite perfectly balanced. They bake up tall with domed tops, stay moist for days, and work just as well for brunch as they do for freezing ahead.

I mean, just check out the creamy center! Once I made this, everyone in my family went crazy over them! Luckily I made two batches, one of jumbo muffins and one of regular ones. They were all gone in a couple of days.

• 2 cups strawberries, halved 360g
• ¼ cup granulated sugar 50g
• 2 tbsp lemon juice

• 6 oz cream cheese, softened 170g
• ⅓ cup powdered sugar 41g
• 1 tsp vanilla extract

• 6 tbsp unsalted butter, melted 84g
• ¼ cup vegetable oil 60ml
• 2 large eggs, room temperature
• ¾ cup sour cream 180g
• 1 tsp vanilla extract
• 1 cup milk 240ml
• 2½ cups all-purpose flour 318g
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar 200g
• 1 cup strawberries, chopped 125g
• ½ tsp all-purpose flour