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Strawberry Cream Cheese Muffins

Delightful muffins featuring a creamy filling and a burst of fresh strawberries, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffin Batter
  • 1 cup fresh strawberries, chopped Use ripe and juicy strawberries for best flavor.
  • 1/2 cup cream cheese, softened
  • 1/2 cup sugar Granulated sugar.
  • 1/3 cup vegetable oil Can substitute with melted coconut oil.
  • 1 large egg Room temperature for best results.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Sifted.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease your muffin tin or line it with muffin liners.
  3. In a large bowl, combine the softened cream cheese and sugar, stirring until creamy. Add the vegetable oil, egg, and vanilla extract, mixing well.
  4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  6. Gently fold in the chopped strawberries.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Cooling
  1. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container in the refrigerator for up to a week, or freeze individually for up to three months. Thaw at room temperature or microwave for 20-30 seconds before enjoying.