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Strawberry Cream Cheese Muffins

Delicious Strawberry Cream Cheese Muffins for Your Brunch Bliss

These Strawberry Cream Cheese Muffins are a delightful sweet treat perfect for brunch.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Consider using a gluten-free blend for a different texture.
  • ¾ cup Granulated Sugar Distribute evenly throughout the batter.
  • 2 teaspoons Baking Powder Check expiration for best results.
  • ½ teaspoon Baking Soda Check expiration for best results.
  • ½ teaspoon Salt Enhances sweetness and rounds out the flavor.
  • 2 Eggs Use room-temperature eggs for an even mix.
  • ¾ cup Milk Substitute with plant-based milk for a dairy-free option.
  • ⅓ cup Vegetable Oil Use melted coconut oil for an alternative flavor.
  • 1 to 1.5 cups Diced Strawberries Toss in flour to prevent sinking in the batter.
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Use full-fat for best results.
  • ¼ cup Granulated Sugar Mix well to achieve a smooth texture.
  • 1 Egg Yolk Provides richness.
  • 1 teaspoon Vanilla Extract Amplifies the flavors in the filling.
For the Crumb Topping
  • ½ cup Butter Use unsalted for better control over saltiness.
  • ½ cup All-Purpose Flour Ensure well mixed with other topping ingredients.
  • ¼ cup Granulated Sugar Sweetens the topping.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Strawberry Cream Cheese Muffins
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin.
  2. In a bowl, beat together cream cheese, sugar, egg yolk, and vanilla extract until smooth.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, mix eggs, milk, vegetable oil, and vanilla extract until blended.
  5. Combine wet and dry ingredients until just blended, being careful not to over-mix.
  6. Prepare diced strawberries by tossing them with flour to prevent sinking.
  7. Gently fold in the floured strawberries into the batter.
  8. Make the crumb topping by mixing flour, sugar, and melted butter until crumbly.
  9. Scoop batter into muffin cups halfway, add cream cheese filling, then top with more batter.
  10. Sprinkle crumb topping over each muffin cup.
  11. Bake for 18-22 minutes until golden brown and toothpick inserted comes out clean.
  12. Allow the muffins to cool for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months. Reheat in the microwave or oven as needed.

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