Description
Delicious muffins filled with juicy strawberries and creamy cream cheese, perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 4 ounces cream cheese, softened
- 2 tablespoons sugar (for cream cheese filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Combine the melted butter, egg, milk, and vanilla extract in another bowl, whisking until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; it’s okay if there are a few lumps.
- Fold in the chopped strawberries until evenly distributed.
- Prepare the cream cheese filling by mixing the softened cream cheese with the extra sugar until smooth.
- Fill each muffin cup halfway with muffin batter, add cream cheese filling, and top with more batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean with a few crumbs.
- Cool slightly in the pan before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg