Description
Deliciously moist and fluffy muffins filled with fresh strawberries and a creamy cream cheese center, perfect for a cozy breakfast treat.
Ingredients
Muffin Ingredients
- 2 cups All purpose flour
- 1 cup Granulated sugar
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 2 large Eggs
- 1 cup Milk or buttermilk
- 1/2 cup Neutral oil or melted butter
- 1 tsp Vanilla extract
- 2 cups Fresh strawberries, chopped
Cream Cheese Filling
- 8 oz Cream cheese, softened
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
Optional Streusel Topping
- 1/2 cup All purpose flour
- 1/2 cup Brown sugar
- 1/4 tsp Salt
- 1/4 cup Cold butter, cut into chunks
Instructions
Prepare the Cream Cheese Filling
- In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Chill for 10 minutes.
Make the Muffin Batter
- In one bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, whisk the wet ingredients: eggs, milk, oil, and vanilla. Combine the wet mixture with the dry ingredients, stirring just until moistened.
- Gently fold in the chopped strawberries.
Assemble the Muffins
- Spoon a small amount of batter into each muffin liner to cover the bottom.
- Add about 1 tablespoon of cream cheese filling in the center, then top with more batter to cover.
- Optional: Top with streusel mixture before baking.
Bake the Muffins
- Bake at 375°F (190°C) for 20 to 22 minutes, or until tops are lightly golden and spring back when touched.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be made with frozen strawberries; just toss them with a bit of flour before folding in. They store well in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Cuisine: American