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Strawberry muffins with cream cheese
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5 from 2 votes

Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins are the perfect combination of a simple chocolate cake mix topped with cream cheese and juicy strawberries. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Western
Diet: Halal, Low Salt, Vegetarian
Servings: 12 muffins
Calories: 305kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 whisk
  • 1 Measuring cups
  • 1 Two 12-cup nonstick muffin pans
  • 1 sifter

Ingredients

For the Cheesecake Filling

  • 180 g cream cheese (room temperature)
  • 40 g sugar
  • 1 egg (room temperature)
  • 250 g strawberries (tips removed and cut into small cubes)

For the Chocolate Cake Mixture

  • 250 g self raising flour (1 ½ cups)
  • 30 g cacao powder (⅓ cup)
  • ½ teaspoon salt
  • 175 g sugar (⅞ cup)
  • 80 g dark chocolate chips (or chopped dark chocolate bar)
  • 240 ml water (1 cup)
  • 70 g vegetable oil (⅓ cup)
  • 1 tablespoon apple vinegar or apple cider vinegar
  • 1 teaspoon vanilla paste or 1 vanilla pod
  • 6 strawberries (for garnish)
US Customary - Metric

Instructions

Making the Cheesecake Filling

  • Preheat the oven to 180° C - 360° F (fan oven).
  • Place the cream cheese and sugar in a bowl and whisk until creamy.
  • Add the egg and whisk until combined.
  • Add the strawberries to the mixture and gently combine with a spoon, set aside.

Making the Chocolate Cake

  • Spray a 12-count muffin pan with nonstick spray or line it with muffin liners.
  • Sift the flour, cacao powder, and salt in a large bowl then add the sugar along with the chocolate chips and mix until all combined.
  • Add the water, vegetable oil, vinegar, and vanilla paste to the flour mixture and gently mix until combined.
  • Fill muffin cases two-thirds full with a chocolate cake mix then add 1 ½ tablespoons of cream cheese mixture on top.
  • Place the muffin tin in a preheated oven and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool down for 15 minutes before transferring them to wire racks.
  • Garnish them with half of a strawberry before serving.

Notes

  • Make sure the cream cheese is at room temperature to avoid lumps in your mixture.
  • Avoid over-whisking the chocolate cake mixture. Use a silicone spatula or wooden spoon and gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, without any lumps.
  • Wait for the cream cheese muffins to cool completely before removing them from your muffin pan and allow them to cool on a wire rack.
  • These delicious muffins will stay fresh for up to 5 days when refrigerated. Alternatively, you can freeze them and keep them for up to 3 months.

Nutrition

Calories: 305kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 160mg | Potassium: 169mg | Fiber: 2g | Sugar: 22g | Vitamin A: 226IU | Vitamin C: 16mg | Calcium: 48mg | Iron: 1mg