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Strawberry Cream Cheese Muffins

Delicious Strawberry Cream Cheese Muffins for Cozy Mornings

Indulge in these Strawberry Cream Cheese Muffins, a delightful choice for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup Granulated Sugar Coconut sugar can be a healthier alternative.
  • 1 tablespoon Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Vegetable oil can be used for a dairy-free version.
  • 2 large Eggs Can substitute with flaxseed meal mixed with water for a vegan option.
  • 2 teaspoons Vanilla Extract Almond extract can also add flavor.
  • 1/2 cup Milk Almond or oat milk are great dairy-free options.
  • 1 cup Fresh Strawberries Frozen strawberries may be used but they should be thawed and drained.
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Mascarpone can be used for a different spin.
  • 1/2 cup Powdered Sugar Reduce sugar for less sweetness.

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions for Strawberry Cream Cheese Muffins
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, cream together the unsalted butter and granulated sugar until fluffy. Add eggs one at a time, vanilla extract, and milk.
  4. Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined.
  5. Toss the strawberries in a tablespoon of flour before gently folding them into the muffin batter.
  6. Blend the cream cheese with powdered sugar until smooth to create the filling.
  7. Fill each muffin cavity halfway with batter, add cream cheese filling, then cover with remaining batter.
  8. Bake for 20-25 minutes, or until tops are golden brown and a toothpick comes out clean.
  9. Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These muffins are best enjoyed fresh but can be stored at room temperature for up to 3 days or frozen for 1 month.

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