Description
These Cream Cheese Strawberry Muffins are wonderfully moist and flavorful, featuring a delightful creamy center surrounded by fresh strawberries. Perfect for breakfast or a sweet snack, they combine a tender crumb with a luscious cream cheese filling baked right into the muffin.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 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)
Fruits
- 1 ½ cups fresh strawberries, hulled and chopped
Cream Cheese Filling
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure proper leavening.
- Combine Sugars and Egg: In another bowl, combine the granulated and brown sugars. Add the egg and vanilla extract, whisking until the mixture becomes smooth and creamy for a light texture.
- Add Butter and Buttermilk: Pour in the melted butter and buttermilk to the sugar and egg mixture. Stir gently just until combined, taking care not to overmix to maintain muffin tenderness.
- Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, gently mixing until no pockets of flour remain for an even batter.
- Fold in Strawberries: Carefully fold in the chopped fresh strawberries, distributing them evenly without breaking them up too much.
- Prepare Cream Cheese Filling: In a small bowl, blend the softened cream cheese with powdered sugar until smooth and creamy to create a luscious filling.
- Fill Muffin Cups – Base Layer: Spoon about one tablespoon of muffin batter into the bottom of each muffin cup to form the base layer.
- Add Cream Cheese Filling: Place a small scoop of the cream cheese mixture into the center of the batter in each muffin cup for a surprise creamy center.
- Top with Batter: Cover each cream cheese filling with another tablespoon of muffin batter, ensuring the filling is completely encased.
- Optional Topping: If desired, place leftover chopped strawberries on top of each muffin for extra fruity flavor and visual appeal.
- Bake: Bake in the preheated oven for 18-22 minutes, until the muffin tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- You can substitute buttermilk with regular milk plus 1 teaspoon vinegar or lemon juice.
- Do not overmix the batter to avoid dense muffins; fold ingredients gently.
- Use fresh, ripe strawberries for the best flavor and texture.
- The cream cheese filling can be flavored with a hint of lemon zest for a citrus twist.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Storage: Keep muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
