Strawberries and Cream Muffins
Treat yourself to the irresistible charm of Strawberries and Cream Muffins—where tender, buttery muffins meet a luscious cream cheese filling for the ultimate sweet indulgence. Bursting with juicy diced strawberries and a hint of vanilla, these homemade delights are as delightful for breakfast as they are for an afternoon snack. The secret to their decadence lies in the surprise creamy center, perfectly balanced with the fluffy, golden crumb. Easy to prepare in just 35 minutes, this recipe combines fresh, seasonal ingredients with a simple technique that guarantees bakery-worthy results. Serve them warm for a melt-in-your-mouth experience or pair them with your favorite tea or coffee for an anytime treat! Perfectly sweet, delicately creamy, and full of fresh strawberry flavor, these muffins are sure to become a new favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 large Egg
- 0.75 cups Whole milk
- 0.5 cups Unsalted butter, melted and cooled
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh strawberries, diced
- 4 ounces Cream cheese, softened
- 2 tablespoons Powdered sugar
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the diced strawberries gently to distribute them evenly throughout the batter.
In a small bowl, mix the softened cream cheese and powdered sugar until smooth. Set aside.
Spoon a tablespoon of batter into each muffin cup, filling them about one-third of the way. Add a small dollop (about a teaspoon) of the cream cheese mixture to the center of each muffin, then top with additional batter until the cups are about three-quarters full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your freshly baked strawberries and cream muffins as a sweet treat or breakfast delight!
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 386.9 g | 141% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 190.5 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 461 mg | 35% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1117 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
