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Baking recipe · from the recipe book

Strawberries and Cream Cheese Swirl Muffins

Tender vanilla muffins packed with juicy strawberry pieces and a tangy, creamy cheesecake swirl, finished with a crackly sugar top.

Strawberries and Cream Cheese Swirl Muffins

Ingredients

  • 2 cups260 gAll-purpose flour
  • 1 cup185 gGranulated sugardivided: 150 g for batter, 20 g for filling, 15 g for topping
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • ⅔ cup160 gSour creamroom temperature
  • ¼ cup (60 ml)60 gWhole milk
  • ½ cup100 gUnsalted buttermelted and cooled
  • 2 tsp8 gVanilla extractdivided: 6 g for batter, 2 g for filling
  • 2 tsp4 gLemon zest
  • 1½ cups sliced250 gStrawberriesdiced small and patted dry
  • ½ cup120 gCream cheesesoftened

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Dice the strawberries, pat them dry on paper towels and set aside.
  3. Make the filling: beat the cream cheese with 20 g of the sugar and 2 g of the vanilla until smooth; set aside.
  4. In a large bowl, whisk the flour, baking powder, baking soda and salt. Take 1 tablespoon of this flour mixture and toss it with the strawberries to coat.
  5. In a second bowl, rub the lemon zest into 150 g of the sugar, then whisk in the eggs, sour cream, milk, melted butter and the remaining 6 g of vanilla until smooth.
  6. Pour the wet mixture into the remaining flour mixture and fold with a spatula until just a few streaks of flour remain, then gently fold in the coated strawberries.
  7. Divide about two-thirds of the batter among the cups, add a spoonful of the cream cheese filling to each, then top with the remaining batter. Swirl once with a skewer.
  8. Sprinkle the tops with the remaining 15 g of sugar.
  9. Bake 20 to 24 minutes, until golden and a toothpick inserted in the cake part (not the filling) comes out clean.
  10. Cool in the pan 5 minutes, then move to a rack and cool at least 15 minutes more before serving. Refrigerate leftovers.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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