Description
Strawberry Cream Cheese Muffins are soft, moist, and packed with fresh strawberry flavor and creamy cheesecake-like pockets, making them the perfect homemade breakfast muffin, brunch treat, or sweet snack for any time of day.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 1/2 cups fresh strawberries, diced
6 ounces cream cheese, cut into small cubes
Instructions
1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or lightly grease the pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract and milk until combined.
6. Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain.
7. Gently fold in the diced strawberries and cream cheese cubes, being careful not to overmix.
8. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
9. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin portion comes out mostly clean.
10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Fresh strawberries work best because they add flavor without making the batter too wet.
Pat the strawberries dry before folding them into the batter for the best texture.
Keep the cream cheese in small cubes or dollops so you get creamy pockets throughout the muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 16g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 52mg