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Strawberry Cream Cheese Muffins

These delightful muffins feature a light, fluffy texture with a rich cream cheese center and fresh strawberries, perfect for any breakfast table.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 1 cup cream cheese, softened for a rich creamy filling
  • 2 large eggs
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup fresh strawberries, chopped ensure they are evenly distributed

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, beat the melted butter, softened cream cheese, eggs, and vanilla extract together until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, gently stirring until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
  5. Gently fold in the chopped strawberries, ensuring they are evenly distributed within the batter.
  6. Using a muffin scoop or spoon, fill each muffin cup about 2/3 full with the batter.
Baking
  1. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooling & Serving
  1. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
  2. Enjoy these warm or at room temperature!

Notes

For healthier options, consider using whole wheat flour instead of all-purpose flour. You can also swap sugar for honey or maple syrup, adjusting the liquid content. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.