Description
These Strawberry Cream Cheese Muffins are a delightful brunch treat that combines fluffy muffin batter with a luscious cream cheese filling and chunks of fresh strawberries. Perfectly moist and bursting with flavor, they make an ideal balance of fruity sweetness and creamy texture, great for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder (ensure it’s fresh)
- 1 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 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)
Fruit
- 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 line a muffin tin with paper liners to prepare for baking.
- Make Cream Cheese Filling: In a medium bowl, blend the softened cream cheese with powdered sugar and a splash of vanilla extract until you achieve a smooth, creamy texture.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt thoroughly until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil (or melted butter), granulated sugar, eggs, vanilla extract, and buttermilk until the mixture is smooth and fully blended.
- Fold Dry Into Wet: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing which can make muffins tough.
- Add Strawberries: Carefully fold in the diced fresh strawberries so they are evenly distributed throughout the batter without breaking them down.
- Fill Muffin Cups: Spoon batter into the lined muffin cups until they are half full. Add a dollop of the cream cheese filling to each, then cover with the remaining batter until the cups are about three-quarters full.
- Bake Muffins: Bake the filled muffin tin for 18-22 minutes or until a toothpick inserted into the muffin comes out clean, ensuring they are fully cooked.
- Cool Muffins: Allow muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving to maintain their texture.
Notes
- Use fresh baking powder for best rise and texture in muffins.
- To make vegan muffins, substitute eggs with flax eggs and use non-dairy milk mixed with vinegar in place of buttermilk.
- Frozen strawberries should be thawed and drained to avoid excess moisture in batter.
- You can substitute mascarpone cheese for cream cheese for a slightly different texture in the filling.
- Be careful not to overmix the batter to keep muffins tender and fluffy.
