Strawberry Cream Cheese Muffins Recipe

Introduction

Strawberry Cream Cheese Muffins are a delightful treat that combines the sweetness of fresh strawberries with the rich, tangy flavor of cream cheese. These moist muffins make for a perfect breakfast or snack, bursting with fruity goodness in every bite.

Ingredients

• 2 cups all purpose flour (270 g)
• 1 cup sugar (196 g)
• 3 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 8 ounces cream cheese
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 5-8 medium strawberries, chopped

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit and line your muffin tin with paper liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, combine the milk, cream cheese, vegetable oil, and vanilla extract. Stir until smooth and well blended.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix to keep the muffins tender.
5. Step 5: Gently fold in the chopped strawberries, distributing them evenly throughout the batter.
6. Step 6: Scoop the batter into the paper-lined muffin tin, filling each cup about two-thirds full.
7. Step 7: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, lightly toss chopped strawberries in a tablespoon of flour before folding them into the batter to prevent sinking.
• Substitute fresh strawberries with frozen berries, but do not thaw them to avoid adding extra moisture.
• Try using half whole wheat flour for a nuttier texture and added fiber.
• Add a sprinkle of coarse sugar on top before baking for a sweet, crunchy crust.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a preheated oven at 350°F for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk or a milk substitute?

Yes, you can use low-fat milk or plant-based milk alternatives like almond or oat milk. Keep in mind that this may slightly change the texture or flavor of the muffins.

How do I know when the muffins are fully baked?

The muffins are done when they are golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs but no raw batter.

Strawberry Cream Cheese Muffins Recipe

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★★★★★

4.4 from 126 reviews

• Author: Zoe
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Deliciously moist and fluffy Strawberry Cream Cheese Muffins featuring a sweet blend of fresh strawberries and creamy, tangy cream cheese. Perfect for breakfast or a sweet snack, these muffins combine the richness of cream cheese with the freshness of ripe strawberries for an irresistible treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour (270 g)
• 1 cup sugar (196 g)
• 3 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1 cup whole milk
• 8 ounces cream cheese
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

Fruit

• 5–8 medium strawberries, chopped

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Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190°C) and line your muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to ensure even distribution of leavening and flavor.
3. Combine Wet Ingredients: In another bowl, combine the whole milk, cream cheese, vegetable oil, and vanilla extract. Stir until smooth to create a creamy mixture.
4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients, gently mixing until just combined to maintain a tender muffin texture without overmixing.
5. Fold in Strawberries: Carefully fold in the chopped strawberries, distributing them evenly without crushing to keep the fruity bursts intact.
6. Fill Muffin Tins: Scoop the batter into the lined muffin tin, filling each cup about two-thirds full to allow room for rising without overflow.
7. Bake Muffins: Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
8. Cool Muffins: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely, preserving their texture and flavor.

Notes

• Do not overmix the batter to ensure muffins remain tender and fluffy.
• Use fresh, ripe strawberries for the best flavor and texture.
• You can substitute cream cheese with a lower-fat option if desired, but it may affect the richness.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Check muffin doneness early at 25 minutes as oven temperatures can vary.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Strawberry muffins, cream cheese muffins, breakfast muffins, easy muffin recipe, berry muffins, creamy muffins