Description
These Strawberry Cream Cheese Muffins combine sweet strawberries with a rich cream cheese filling, resulting in a moist and fluffy treat perfect for breakfast or a snack. Enjoy a delightful surprise of creamy goodness in every bite!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup buttermilk (or milk with 1 teaspoon vinegar added)
- 1 ½ cups fresh strawberries, hulled and chopped
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar (for cream cheese filling)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, mix the granulated sugar and brown sugar together. Add the egg and vanilla extract, whisking until smooth and creamy.
- Pour in the melted butter and buttermilk into the sugar and egg mixture. Stir gently until combined, being careful not to overmix.
- Gradually add the dry ingredients to the wet ingredients, folding gently until no dry flour remains.
- Gently fold in the chopped strawberries until evenly distributed.
- In a small bowl, combine the softened cream cheese and powdered sugar, blending until smooth and creamy. Set aside.
- Spoon about a tablespoon of muffin batter into the bottom of each muffin cup.
- Place a small scoop of the cream cheese filling in the center of each muffin cup.
- Top each muffin cup with another tablespoon of muffin batter, covering the cream cheese filling completely.
- If desired, sprinkle leftover strawberries on top of each muffin.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a dairy-free version, substitute buttermilk with non-dairy milk and use dairy-free cream cheese.
- Experiment with other fruits like blueberries or raspberries for different flavors.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes