Description
Soft and fluffy muffins bursting with fresh strawberries and a rich, sweet cream cheese filling, perfect for breakfast or a delightful snack.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 8 oz (225 g) cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In another bowl, mix melted butter, milk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the diced strawberries.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with batter, add a spoonful of cream cheese filling, then top with more batter.
- Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Cool slightly before serving.
Notes
- Do not overmix the batter to keep muffins tender.
- Fresh strawberries work best, but frozen (thawed and drained) can be used.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American