Strawberry Cream Cheese Muffins
Delightful muffins combining creamy cream cheese and fresh strawberries, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour A base for light and fluffy muffins.
- 1 cup sugar Enhances natural flavor of strawberries.
- 1 tablespoon baking powder Leavening agent for rising.
- 1/2 teaspoon salt Elevates all flavors.
Wet Ingredients
- 1/2 cup unsalted butter, softened Gives muffins a moist texture.
- 8 ounces cream cheese, softened Adds a luscious quality.
- 2 large eggs Binds ingredients and creates structure.
- 1 teaspoon vanilla extract Rounds out muffin flavor.
Filling Ingredients
- 1 cup fresh strawberries, chopped Provides a burst of flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat together the softened butter and cream cheese until smooth.
- Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped strawberries gently.
- Spoon the batter into the muffin tin, filling each cup about two-thirds full.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Notes
For extra flavor, add a pinch of cinnamon to the dry ingredients. Ensure cream cheese and butter are at room temperature for easier blending.