Description
Delightfully soft and moist muffins filled with fresh strawberries and a rich cream cheese swirl.
Ingredients
Scale
- 1 cup fresh strawberries, hulled and sliced
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened
Instructions
- Prep the strawberries by washing, hulling, and slicing them; set aside.
- In a mixing bowl, beat the cream cheese until smooth. Add in 1/4 cup of sugar and 1 tsp vanilla extract, mixing until well-combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and 3/4 cup of sugar together until fluffy.
- Add in the eggs one at a time, mixing well after each addition before stirring in the milk.
- Gradually add the dry ingredients to the wet ones, folding gently until just combined.
- Carefully fold in the sliced strawberries.
- Line a muffin tin with paper liners or grease it. Fill each cup about two-thirds full with batter, then add a dollop of the cream cheese mixture on top and swirl gently.
- Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be frozen for up to three months. For a golden crust, brush the tops with melted butter before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: muffins, strawberry, cream cheese, baking, dessert