Strawberry Cream Cheese Muffins (Great for Valentine’s and Mother’s Day!)
These strawberry cream cheese muffins or moist, fluffy, and perfect for Valentine’s breakfast or brunch!
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Here’s a delicious recipe to add to your Valentine’s Day baking routine!
These easy strawberry cream cheese muffins are sweet, creamy, and totally delicious for a sweet morning breakfast that’s perfect for the season!
They’re festive, stunning, and a favorite for both kids and adults.
Use this recipe for your list of Valentine’s Day breakfast ideas for kids and family or even for Galentine’s brunch.
It’s sure to be the highlight of your Valentine’s food spread this year!
This recipe works because it’s:
- An easy Valentine’s themed food. The red strawberries and pink streaks of baked-in juice make these homemade muffins perfect for any Valentine’s Day celebration!
- Great for a crowd. This recipe makes 12 muffins, and can easily be doubled or tripled.
- Perfect to make ahead. These muffins can be prepared ahead of time for a stress-free morning!
Step-by-Step Instructions
Preheat your oven to 375°F and line a standard-sized muffin tin (12 wells) with paper liners.
In a large mixing bowl, whisk together the dry ingredients until well-combined: 2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
In a separate bowl, beat together 2 large eggs, 3/4 cup milk, 1 teaspoon vanilla extract, and 1/2 cup melted unsalted butter until smooth.
Fold in 4 oz softened cream cheese until marbled but not fully blended.
Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Do not overmix!
Gently fold in 1 pint of hulled and sliced fresh strawberries, until evenly distributed. Be careful not to break them apart.
Pour the batter into the muffin cups about 2/3 full. Make sure they’re even! Bake for 22-25 minutes until the muffins are golden and a toothpick inserted into the center comes out clean.
Cool before serving!
Recipe Tips and Substitutions
Tips and Tricks
- Use room-temperature ingredients: Softened cream cheese and room-temp eggs blend more smoothly into the batter for a fluffier muffin texture.
- Fold strawberries gently: Overmixing can crush the berries and turn your batter pink or gummy. Add them in last with a light hand.
- Dry the strawberries well: Pat them with a paper towel before adding. Too much moisture can make muffins soggy.
- Don’t overmix the batter: Stir until just combined. Overmixing leads to dense muffins.
- Use paper liners or grease well: The cream cheese makes these muffins slightly softer, so liners help them release cleanly.
- Cool fully before eating: This helps the cream cheese set and prevents muffins from collapsing.
Substitutions
- Butter: Swap for ½ cup melted coconut oil for a dairy-free option. Or use ½ cup vegetable oil for an extra-moist muffin.
- Milk: Any plant milk works: almond, oat, soy, or coconut. Buttermilk also works and adds tang.
- Sugar: Substitute with coconut sugar for a deeper, caramel flavor. Or, replace part of the sugar with honey or maple syrup (reduce milk by 2–3 tablespoons).
- Cream Cheese: Use Neufchâtel (⅓ less fat) for a lighter option. Or swap with mascarpone for a richer muffin. Alternatively, you can add a small cube of cream cheese inside each muffin for a gooey center.
- Strawberries: Use blueberries, raspberries, blackberries, or a mixed berry combo. Frozen berries work—don’t thaw; fold in straight from frozen.
More Like This
Here are some other delicious Valentine’s Day recipes we know you’ll love!
- Heart-Shaped Valentine’s Day Rice Krispie Treats
- Valentine’s Day Chocolate Crepes
- Cute Valentine’s Desserts for a Crowd
- Galentine’s Brunch Ideas
- Valentine’s Dessert Heart Pizza
FAQs
Keep them in an airtight container in the fridge for 3–4 days since they contain cream cheese and fresh fruit.
Yes! Freeze individually wrapped muffins for up to 2–3 months. Thaw in the fridge or microwave for 20–30 seconds.
Yes—simply omit it. The muffins will be slightly less rich but still delicious. You can substitute 4 oz yogurt or sour cream for extra moisture.
Yes—this recipe makes about 24–30 mini muffins. Bake 9–11 minutes.
Ingredients
Method
- Preheat your oven to 375°F and line a standard muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs, milk, vanilla extract, and melted butter until smooth.
- Fold in the softened cream cheese until marbled but not fully blended.
- Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Do not over mix!
- Gently fold in the sliced strawberries until they're evenly distributed. Try not to break them apart!
- Pour the batter into the muffin tin, filling each well about 2/3 full. Make sure they're even. Bake for 22-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Cool on a wire rack before serving.
