Description
Strawberry Cream Cheese Muffins are a delightful brunch treat combining moist, fluffy muffins packed with fresh strawberries and a rich, creamy vanilla-scented cream cheese filling. These muffins offer a perfect balance of sweet and tangy flavors, making them an irresistible start to your day or a delicious snack.
Ingredients
Scale
Muffin Batter
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder (ensure it’s fresh)
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Vegetable Oil or Melted Butter (can use melted coconut oil for dairy-free option)
- 3/4 cup Granulated Sugar (or coconut sugar for lower glycemic index)
- 2 large Eggs (or flax eggs for vegan alternative)
- 1 tsp Vanilla Extract (or use almond extract for variation)
- 1 cup Buttermilk or Whole Milk (use non-dairy milk mixed with vinegar for vegan)
- 1 cup Fresh Strawberries (diced) (frozen strawberries can be used if thawed and drained)
Cream Cheese Filling
- 8 oz Cream Cheese (softened) (or mascarpone for different texture)
- 1/2 cup Powdered Sugar (essential for achieving right texture)
- 1 tsp Vanilla Extract (for filling) (same substitutes apply as above)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners to prevent sticking and ease cleanup.
- Prepare Filling: In a medium bowl, combine softened cream cheese, powdered sugar, and a splash of vanilla extract. Blend until the mixture is smooth and creamy, setting it aside for adding to the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring these leavening agents are evenly distributed throughout the flour.
- Mix Wet Ingredients: In another mixing bowl, whisk together the vegetable oil (or melted butter), granulated sugar, eggs, vanilla extract, and buttermilk until the mixture is smooth and well combined.
- Combine Batter: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing, which can make muffins tough.
- Add Strawberries: Carefully fold in the diced fresh strawberries, distributing them evenly throughout the batter to ensure every bite has fruit.
- Fill Muffin Cups: Spoon the batter into the lined muffin cups until they are halfway full. Then, add a dollop of the cream cheese filling on top of the batter in each cup. Finally, cover with the remaining batter until each cup is about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents the muffins from becoming soggy and helps them set properly.
Notes
- For a vegan version, substitute eggs with flax eggs and use non-dairy milk mixed with vinegar instead of buttermilk.
- Frozen strawberries can be used but must be thawed and well-drained to avoid excess moisture.
- Using mascarpone cheese instead of cream cheese in the filling will yield a slightly different texture and a richer taste.
- To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Ensure your baking powder is fresh for the best rise and fluffiness in muffins.
