Below is a simple recipe for Strawberry Cream Cheese Muffins.
introduction
These Strawberry Cream Cheese Muffins are soft and sweet. They have fresh strawberries and a creamy cheese center. You may also like savory dishes that use cream cheese, for example green bean casserole with cream cheese. This recipe is quick and uses common ingredients.
why make this recipe
- The muffins bake fast and smell great.
- They balance tart strawberries and sweet cream cheese.
- You can make them for breakfast, a snack, or a simple dessert.
- They use fresh fruit and basic pantry items.
how to make Strawberry Cream Cheese Muffins
Make the batter gently so muffins stay soft. Prepare the cream cheese filling first and keep it cool. Fold in strawberries at the end so they do not break down. If you like simple baked treats, try this easy side recipe like tini mac and cheese for a savory option with a different meal.
Ingredients :
- 1 ¾ cups 220g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 120ml vegetable oil or melted butter
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup 120ml buttermilk or whole milk
- 1 cup 150g fresh strawberries, diced
- 4 oz 113g cream cheese, softened
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Directions :
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
- Prepare the cream cheese filling by mixing cream cheese, powdered sugar, and vanilla.
- Mix the dry ingredients in one bowl and the wet ingredients in another. Combine gently.
- Fold in diced strawberries.
- Fill muffin cups halfway, add cream cheese filling, and cover with more batter.
- Bake for 18-22 minutes until golden. Cool and serve.
how to serve Strawberry Cream Cheese Muffins
Serve warm or at room temperature. Dust with a little powdered sugar if you like. For a brunch plate, pair the muffins with a warm sandwich such as an apple cheddar grilled cheese. The sweet muffins and warm sandwich taste nice together.
how to store Strawberry Cream Cheese Muffins
- Store cooled muffins in an airtight container at room temperature for up to 2 days.
- For longer life, keep them in the fridge for up to 5 days.
- To freeze, wrap each muffin and freeze up to 3 months. Thaw at room temperature or warm a bit in the oven.
tips to make Strawberry Cream Cheese Muffins
- Do not overmix the batter. Mix until just combined.
- Pat dry strawberries if they are wet to avoid soggy batter.
- Use room temperature eggs and cream cheese for smooth mixing.
- Chill the cream cheese filling a little so it stays inside while baking.
- If you want to try different dairy ideas, you can read how to use cottage cheese on pizza for inspiration on swaps and textures.
variation (if any)
- Lemon zest: add 1 teaspoon lemon zest to batter for brightness.
- Jam swirl: add a spoon of strawberry jam on top of the cream cheese before covering with batter.
- Chocolate chips: fold in 1/3 cup mini chocolate chips for a sweeter treat.
- Blueberry swap: use blueberries instead of strawberries.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them first, then pat dry. Frozen berries add more moisture, so use them carefully.
Q: Can I make the batter ahead?
A: You can mix batter and keep it in the fridge for a few hours. Fresh baking gives the best rise.
Q: Can I skip the cream cheese filling?
A: Yes. The muffins will still be good without the filling, but they lose the creamy center.
Q: How do I know the muffins are done?
A: Insert a toothpick into the muffin outside the cream cheese area. If it comes out clean or with a few crumbs, they are done.
Strawberry Cream Cheese Muffins
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
- Prepare the cream cheese filling by mixing cream cheese, powdered sugar, and vanilla.
- Mix the dry ingredients in one bowl and the wet ingredients in another. Combine gently.
- Fold in diced strawberries.
- Fill muffin cups halfway, add cream cheese filling, and cover with more batter.
- Bake for 18-22 minutes until golden. Cool and serve.