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Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins That Melt in Your Mouth

Delicious Strawberry Cream Cheese Muffins perfect for breakfast or brunch, featuring fresh strawberries and rich cream cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups all-purpose flour Gluten-free flour blend can be used for a gluten-free version.
  • 1 cup granulated sugar Coconut sugar or other sweeteners can be used for a healthier option.
  • 2 teaspoons baking powder Ensure it's fresh for best results.
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter (melted) Coconut oil can replace butter for a dairy-free alternative.
  • 2 large eggs
  • 1 cup milk Almond milk or another plant-based milk works wonders as a dairy alternative.
  • 1 teaspoon vanilla extract
For the Creamy Filling
  • 4 ounces cream cheese (softened) Can be made without cream cheese, though they will be less rich.
For the Tasty Addition
  • 1 cup fresh strawberries Feel free to experiment with other berries like blueberries or raspberries for a twist.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a standard muffin tin with paper liners.
  2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt.
  3. In a separate bowl, beat together 2 large eggs, 1 cup of milk, 1 teaspoon of vanilla extract, and ½ cup of melted unsalted butter.
  4. Fold in 4 ounces of softened cream cheese into the wet mixture until you achieve a marbled effect.
  5. Gently combine the wet and dry mixtures, mixing until just combined.
  6. Carefully fold in 1 cup of sliced fresh strawberries.
  7. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake for 22-25 minutes, or until golden brown and a toothpick comes out clean.
  9. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to maintain a light and fluffy texture. Store muffins in an airtight container for up to 3-4 days.

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