These Strawberries & cream bakery style muffins are large, light and fluffy, while bursting with strawberry and cream cheese flavor. They have big beautiful rounded muffin tops are are perfect for your afternoon coffee or tea.

Reasons to make these muffins:

These muffins are perfectly fluffy and have the delicious strawberry and cream flavor combination everyone adores! They are simple enough to whisk up for any occasion, but elegant enough for special occasions.

Extra large, and just the right amount of batter for 12 muffins.
Filled with fresh strawberries and cream cheese.
Light and airy, with a cake like texture.
Bakery style, with big rounded tops.

ingredients for strawberry cream muffins in bowls and dishes - eggs, honey, milk, sugar, baking soda and powder, strawberries

Ingredients You'll need from your grocery store.

Flour
Baking Powder & Baking Soda
Salt
Honey
Eggs
Cream cheese
Granulated Sugar
Butter
Milk
Fresh strawberries

photo of big bakery style strawberry cream muffin, with a basket of muffins in the background on a bright white surface

How to get BIG rounded muffin tops!

These muffins have tall, rounded tops, which is achieved by:

Using this thick batter and baking at a high temperature. This muffin is still nice and fluffy despite being tall and bakery style, so if you love a soft, airy muffin - you will love this one!
Baking the muffins for 8 minutes at a high temperature allows them to lift up. The temperature is then reduced the remaining time the muffins bake to allow them to bake completely without burning. They end up a nice golden brown, with a slightly crispy top.
We also fill our muffin tins all the way to the top while helps them achieve the size and rise we want!

Strawberry cream cheese muffins in a vintage basket over a white checkered cloth on a bright surface

Frequently asked questions about these muffins:

can I make these muffins gluten free?

Yes you can swap out all purpose flower for your favorite 1:1 ratio gluten free flower. This recipe hasn’t been tested with other flours. Do not swap all purpose flour with almond or coconut flour.

can I make these muffins without refined sugar?

Absolutely! Swap your granulated sugar for coconut or date sugar. You do not want to replace it with maple syrup or honey as it will be too much liquid in this recipe.

How can I store these Strawberries & cream bakery style muffins

Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

shot looking down onto strawberry cream cheese muffins, garnished with a chamomile flower

Bakers tip:

As the recipe is written, these muffins aren't extremely sweet. Some people prefer a more cake like flavor in their muffin in addition to texture. If you want a sweeter muffin, you can add an additional half cup of sugar.

Other strawberry recipes you may love!

12 large muffins

Bakery style strawberry cream muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These large, light and fluffy strawberry cream muffins are so delicious and airy, while bursting with strawberry and cream cheese flavor. They have big beautiful rounded muffin tops are are perfect for your afternoon coffee or tea.

Ingredients

3 cups (375g) all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup (5 Tablespoons; 80g) unsalted butter
⅓ cup (80ml) honey
1 cup (200g) granulated sugar
2 large eggs, at room temperature
⅓ cup (80g) cream cheese
1 cup (240ml) milk, at room temperature
1 and ½ cups (170g) fresh or frozen strawberries (do not thaw)

Instructions

Preheat oven to 425°F (218°C).

Line muffin tin with with muffin liners, or grease generously. Set aside.

Whisk the flour, baking powder, baking soda and salt together in a large bowl. Set aside.

In a seperatet bowl, whisk the melted butter, honey, sugar, and eggs together until combined. Then whisk in the cream cheese, and milk.

Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the strawberries.

Divide batter between each muffin cup, filling all the way to the top.

Bake at 425°F for 8 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 20 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

Notes

Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

As the recipe is written, this muffin is not extremely sweet. Just the right amount, in my humble option. 😉 But we perfer things less sweet and a little more salty in our house, so if you want a sweet muffin - add an additional half cup of sugar.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 137Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 33mgCarbohydrates 25gFiber 1gSugar 1gProtein 5g

I hope this recipe works beautifully for you and is enjoyed for many years to come. Thank you so much for reading. Your visit to my site helped support a small mama run business today. If you enjoyed it, I would be so honored if you would share with your loved ones.

Sending love, fresh baked cookies, and a bouquet of your favorite flowers.