Ingredients:
Streusel Crumb Topping:
2/3 cup all-purpose flour
1/3 cup light brown sugar
¼ teaspoon salt
¼ cup unsalted butter, melted
Strawberry Muffins:
1 cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
¼ cup vegetable oil
½ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
½ cup Greek yogurt
1 ½ cups diced fresh strawberries
Cream Cheese Filling:
6 oz. cream cheese, room temperature
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon corn starch
Glaze:
¾ cup powdered sugar
1 ½ – 2 ½ teaspoons milk or cream
Instructions:
Preheat the oven to 425°F and line a cupcake pan with paper liners. This recipe yields 9-10 muffins.
Crumb Topping: Mix flour, sugar, and salt in a bowl. Add melted butter and stir until coarse crumbs form.
Set aside.
Muffin Batter: In a large bowl, combine flour, baking powder, and salt. In another bowl, whisk egg and
sugar until pale yellow. Mix in yogurt, oil, and vanilla. Fold wet ingredients into dry, then gently fold in
diced strawberries, reserving some for topping.
Cream Cheese Filling: Beat cream cheese, sugar, corn starch, and vanilla until smooth.
Assemble Muffins: Place a tablespoon of muffin batter in each cup. Add a tablespoon of cream cheese
mixture in the center, then cover with more batter until ⅔ to ¾ full. Top with streusel crumbs and
reserved strawberries, pressing gently to adhere.
Bake: Reduce oven temperature to 350°F. Bake for 22-25 minutes, until golden and set. Cool in the pan
for 5-10 minutes, then transfer to a rack.
Glaze: Mix powdered sugar with milk or cream to desired consistency. Drizzle over cooled muffins.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 320 | Servings: 10