Description
Delight in these moist and flavorful Strawberry Cream Cheese Muffins, perfectly balanced with fresh strawberries and a luscious cream cheese swirl. Ideal for breakfast or a sweet snack, these muffins combine tender crumb and creamy tang for a delightful treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Cream Cheese Topping
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, stirring gently until just combined without overmixing to maintain muffin tenderness.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter to distribute them evenly while keeping the batter light.
- Prepare Cream Cheese Mixture: In a small bowl, beat the softened cream cheese with 2 tablespoons of granulated sugar until smooth and creamy.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Top each with a dollop of the cream cheese mixture and lightly swirl with a toothpick for a marbled effect.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes until the tops are golden and a toothpick inserted into the center comes out clean, ensuring they are fully cooked.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, which helps prevent sogginess.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Do not overmix the batter to avoid dense muffins.
- Swirling the cream cheese mixture lightly provides a beautiful marbled look without overpowering the strawberry flavor.
- You can substitute buttermilk for milk for a tangier taste and fluffier texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
