Description
These Strawberry Cream Cheese Muffins are a delightful brunch treat combining tender, moist muffins studded with fresh strawberries and a luscious cream cheese filling. Perfectly sweet and bursting with berry flavor, these muffins offer a delicious balance of tangy cream cheese and fruity freshness, making them your new favorite morning indulgence.
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 the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and ensure easy removal of muffins after baking.
- Prepare Cream Cheese Filling: In a medium bowl, blend the softened cream cheese with powdered sugar and a splash of vanilla extract until smooth and creamy. Set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined for even leavening and flavor distribution.
- Mix Wet Ingredients: In another bowl, whisk together vegetable oil (or melted butter), granulated sugar, eggs, vanilla extract, and buttermilk until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing which could make muffins tough.
- Add Strawberries: Carefully fold in the diced fresh strawberries until evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter into muffin cups until halfway filled. Then, add a dollop of the cream cheese filling in the center of each muffin cup and top with remaining batter until cups are about three-quarters full.
- Bake: Bake for 18-22 minutes or until a toothpick inserted into the muffin comes out clean, indicating the muffins are fully cooked.
- Cool: Allow muffins to cool in the tin for 5 minutes to set, then transfer to a wire rack to cool completely before serving for best texture and flavor.
Notes
- For a dairy-free option, use melted coconut oil and non-dairy milk mixed with vinegar as substitutes for butter and buttermilk.
- Flax eggs can replace regular eggs for a vegan alternative: mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg and let it sit until gelatinous.
- Frozen strawberries should be thawed and thoroughly drained to prevent excess moisture in the batter.
- Make sure your baking powder is fresh to ensure proper rise of the muffins.
- Do not overmix the batter once dry and wet ingredients are combined to keep muffins tender and light.
