Strawberry - Cream Cheese Muffins

Fresh summer strawberries mixed into a muffin batter perfect for breakfast, snack, dessert or packed in school lunches. ğŸ“ 
One of the best things about summer is the abundance of fresh berries. Blueberries, blackberries, raspberries and strawberries, I love them all! There's nothing better than fresh, homegrown or farmers market strawberries, especially for snacking and baking.  

Blueberry Muffins are my family's favorite muffin, but on a whim, I decided to use some leftover strawberries that I had on hand instead of blueberries and the results were fabulous. Besides strawberries I also added some cream cheese and just like that, my blueberry muffins transformed into the tastiest Strawberry- Cream Cheese Muffins!    

Homemade muffins are perfect for breakfast, snacks, dessert or packed in school lunches. Kid's go through a lot of snacks throughout the school year, so instead of buying pre-packaged snacks, think about making muffins instead. 

These strawberry muffins take hardly any time to make and are freezer friendly! I like to bake up a batch on the weekends and then store them in large freezer bags in my freezer. This way I easily have them on hand to add to school or work lunches. Just add the frozen muffins and they will thaw out just in time for lunch. 

If you have a some leftover strawberries in the refrigerator this is the perfect recipe to use up those red beauties before they go bad.  

Yield: 12
Author: Tina Butler | Mommy's Kitchen
Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins

Fresh summer strawberries mixed into a muffin batter perfect for breakfast, snack, dessert or packed in school lunches. 🍓
Prep time: 15 MinCook time: 15 MinTotal time: 27 Min


  • 2 cups biscuit baking mix (I prefer Jiffy or Pioneer brand)
  • 2 tablespoons additional baking mix to toss the berries
  • 2/3 cup sugar
  • 3 ounces cream cheese, softened
  • 1 egg, beaten
  • 1/3 cup milk
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla or lemon extract
  • 1 cup fresh strawberries, chopped


  1. Preheat oven to 400 degrees F. Grease bottoms only of 12 muffin cups or line with paper baking cups.
  2. Using a small bowl toss the chopped strawberries in 2 tablespoons of baking mix and set aside. This will keep the strawberries from sinking to the bottom.
  3. In a large bowl, add the sugar and cream cheese, mix until blended.
  4. Add the remaining ingredients and lightly mix until blended. Gently fold the strawberries into batter.
  5. Divide batter evenly among cups (I use a spring form ice cream scoop). Sprinkle a little sugar on top and bake for 15-18 minutes or until golden brown.
  6. Let muffins cool in pan 5 minutes before removing to cool completely on a cooling rack.
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Inspired by my: Blueberry Muffin Recipe

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Unknown said…
YUMMY! My kids love muffins for breakfast and this one looks like one they would enjoy. Muffins are so easy to make and freeze for easy breakfast prep during school season. I will be trying this recipe next week.
LisaLisa said…
OH MY!!!! WOW, these muffins looks so delicious, we love strawberries here in my home. I would love to make these for my husband and kids, great breakfast snack for on your way out the door. Love your blog!
Veronica Lucas said…
Do you have a version that doesn't use a baking mix? They look yummy but I don't use mixes.
Tina Butler said…
Hi Veronica!
I have a recipe for Peach Cobbler Muffins that doesn't use a baking mix. I'm sure you could adapt that recipe to make strawberries muffins.
Anonymous said…
That looks so delicious! I'm a huge fan of cream cheese in just about anything. They look so fresh! I'm seriously thinking about trying this recipe soon. Thanks for posting. Your blog is awesome by the way.
Amanda Kee said…
These look so delicious! I love muffins, they are a quick and easy breakfast or snack. The idea of freezing them is awesome also!
Melissa said…
Those muffins look like they were whipped up in a dream. They looks so perfectly soft and bursting with strawberry flavor wrapped in cream cheese, I have to try these out asap. The pictures are so fantastic that I feel like I can grab them right out of the computer screen, thanks for sharing!
Unknown said…
Not gonna lie - you totally had me at strawberry and cream cheese. Recently, I decided to have muffins for breakfast and they've been filling me up real good! I should try these out and make a few batches for b-fast!
Ali Rost said…
These remind me of a muffin my grandma used to make. They were incredibly moist and fresh strawberries from her garden were the best. I'll have to make them for my husband this week, although, admittedly I'll probably sub Greek yogurt for sour cream. Thank you (as always) for your wonderful recipes! Yum! x
Lena B said…
How adorable and delicious these muffins look. The whole idea of the strawberry cheesecake muffins makes me hungry. Fresh and with fresh strawberries, it seems like the best dessert.
This is really delicious muffin! It looks like a strawberry cheesecake, only muffin style. I will make this for my mom. She loves strawberries and I know she'll love this especially when she can bite into chunks of her favorite fruit. Thanks for sharing. You will soon make my 80 year old mom really happy!
I love cream cheese and I also love muffins. These look so good you could almost just lift them up from the computer screen. The best muffins are those which are soft and moist, this recipe makes twelve. Would not last an hour in our house.
OK, I will HAVE to make these muffins! Like you mentioned, blueberry muffins are my usual choice, but wow - strawberries - and I even have some fresh ones, just bought today! I mean, strawberry shortcake is one thing, but moist strawberry muffins? I will be making these tomorrow! :-)