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Strawberry Cream Cheese Muffins

Delightful strawberry muffins with a creamy center that perfectly balance flavor and comfort, making them ideal for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup cream cheese, softened Softened to room temperature for easier mixing.
  • 1/4 cup butter, softened Softened to room temperature for easier mixing.
  • 1 large egg Large egg, room temperature.
  • 1 teaspoon vanilla extract For added flavor.
  • 1/2 cup milk Can use whole or low-fat milk.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Sifted before measuring.
  • 1 teaspoon baking powder Leavening agent.
  • 1/2 teaspoon baking soda Leavening agent.
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 cup sugar Granulated sugar.
Filling
  • 1 cup fresh strawberries, chopped Can use frozen strawberries; thaw and drain.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
  2. In a mixing bowl, blend the softened cream cheese and sugar together until smooth.
  3. Add softened butter, egg, and vanilla extract to the cream cheese mixture. Mix until creamy.
  4. In another bowl, combine all-purpose flour, baking powder, baking soda, and salt. Mix well.
  5. Gradually add the dry mixture to the wet mixture, alternating with milk. Stir gently until just combined.
  6. Gently fold in the chopped strawberries into the batter.
  7. Fill each muffin cup about two-thirds full with batter.
Baking
  1. Bake for around 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack.

Notes

For extra indulgence, try adding a sprinkle of powdered sugar or a dollop of whipped cream on top. Store in an airtight container for up to 3 days at room temperature, or refrigerate for a week. They can be frozen for up to 3 months.