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Strawberry Cream Filled Lemon Muffins


Strawberry Cream Filled Lemon Muffins Recipe l

I don’t know about where you live, but strawberries have been on sale a lot around here. This makes me happy because I love strawberries.

As a result, we’ve been eating a lot of them! Normally we end up eating all of them plain, because we both like fresh strawberries.

However, the last package I bought was four pounds, so I was able to sneak some into these strawberry cream filled lemon muffins before they were all eaten!

Strawberry Cream Filled Lemon Muffins Recipe l

Sweet, juicy strawberries are the perfect filling for these light lemon muffins.

The strawberries are mixed with cream cheese and a bit of confectioner’s sugar to make each bit of these muffins a sweet combination of strawberry and lemon.

Strawberry Cream Filled Lemon Muffins Recipe l

The actual muffin is lightened up with yogurt and filled with fresh lemon juice and zest. 

If you are looking for a new snack or breakfast to add to your menu, these muffins are the perfect springtime addition!

Strawberry Cream Filled Lemon Muffins Recipe l

Strawberry Cream Filled Lemon Muffins

Yield: 14 muffins
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes


For the Muffins

  • 2 Cups all-purpose flour
  • 1/2 Cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 Cup low-fat plain yogurt
  • 1/4 Cup butter, melted and cooled
  • 1/4 Cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

For the Filling

  • 4 ounces 1/3 of the fat cream cheese
  • 3 Tablespoons confectioner's sugar
  • 1/2 Cup strawberries, cut into pieces


  1. Preheat oven to 400 degrees Fahrenheit. Line muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a small bowl, whisk together eggs, yogurt, butter, lemon juice, and vanilla extract. Add wet ingredients to dry ingredients. Stir until just combined.
  4. Beat together cream cheese, confectioner's sugar, and strawberries until strawberries are pureed.
  5. Spoon a tablespoon of batter into each muffin cup. Top with one teaspoon filling. Cover filling with one more tablespoon batter. Repeat until batter and filling are gone.
  6. Bake for 18-20 minutes or until tops just start to turn golden brown.
  7. Transfer muffins to a wire rack to cool completely.
  8. Store leftovers in the refrigerator.

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Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 252mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 4g

Did you make this recipe?

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The muffin base is adapted from Taste of Home


Friday 3rd of May 2013

I was seriously just going to make some strawberry lemon muffins, because I have some greek yogurt in the fridge that needs used up! I love the idea of your cream filling.


Thursday 2nd of May 2013

These look delicious! Pinning so I can try these soon!

Carla @ Carlas Confections

Tuesday 30th of April 2013

Oh I love these!!!

Jocelyn@ BruCrew Life

Tuesday 30th of April 2013

What an absolutely fun and delicious twist to a lemon muffin. I love the hidden surprise of strawberry in the middle!!!


Monday 29th of April 2013

I recently purchased 7 pounds of strawberries. I couldn't resist, they were on sale. I chopped and ate and froze them. And, I've been baking with them a lot. These muffins look so good. Love that filling.

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