Soft strawberry muffins with a creamy cheesecake-style center. Bakery-style, fluffy, and bursting with fresh strawberry flavor.

Scale

¾ cup granulated sugar

2 cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, melted

2 large eggs

¾ cup milk

1 tsp vanilla extract

1½ cups diced fresh strawberries

8 oz cream cheese, softened

¼ cup granulated sugar (filling)

1 tsp vanilla extract (filling)

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1. Preheat oven to 375°F and line muffin tin.

2. Beat cream cheese, sugar, and vanilla; set aside.

3. Whisk dry ingredients together.

4. Whisk wet ingredients separately.

5. Combine wet and dry ingredients.

6. Fold in strawberries.

7. Fill liners halfway, add cream cheese filling, top with batter.

8. Bake 18–22 minutes until golden.

9. Cool slightly before serving.

Toss strawberries with flour.

Do not overmix batter.

Store refrigerated after day one.