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Strawberry Shortcake Muffins with Cream Cheese Swirl

Close-up of a Strawberry Shortcake Muffins half showing a moist cake, bright red berries, and creamy center filling.
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Bake moist, tender muffins that taste like classic strawberry shortcake, featuring fresh strawberries and a tangy cream cheese swirl baked into the center.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and chopped
  • 4 ounces cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the melted butter, egg, buttermilk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the chopped fresh strawberries.
  6. In a small bowl, beat the softened cream cheese with the powdered sugar and lemon zest (if using) until smooth.
  7. Fill each muffin cup about two-thirds full with batter. Drop a small teaspoon of the cream cheese mixture onto the center of the batter in each cup. Use a toothpick to gently swirl the cream cheese into the batter once or twice.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, ensure your buttermilk is at room temperature before mixing.
  • If you prefer a streusel topping instead of a swirl, mix 1/4 cup flour, 2 tablespoons brown sugar, and 1 tablespoon cold butter until crumbly, and sprinkle over the batter before baking.
  • You can substitute half of the fresh strawberries with frozen, thawed, and drained berries if fresh are unavailable.
  • Store leftover muffins in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://savoryskies.com/strawberry-shortcake-muffins-recipe/