Imagine biting into a muffin so divine, it transforms your ordinary morning into a gourmet experience. These Strawberry Cream Muffins are not just another breakfast treat – they're a culinary masterpiece that combines the sweet, fresh burst of strawberries with a luxurious cream cheese swirl. Perfect for breakfast lovers, brunch enthusiasts, and anyone craving a touch of homemade magic, these muffins promise to elevate your baking game and tantalize your taste buds like never before!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1/2 cup cream cheese, softened
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the melted butter, milk, egg, and vanilla extract until smooth and fully incorporated.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
- Gently fold in the chopped fresh strawberries, distributing them evenly throughout the batter.
- In a small bowl, soften the cream cheese and briefly mix to create a smooth consistency.
- Fill each muffin cup about 2/3 full with the batter. Add a small dollop of softened cream cheese on top of each muffin and lightly swirl into the batter using a toothpick.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use fresh, ripe strawberries for the most vibrant flavor and texture. If using frozen strawberries, pat them dry to prevent excess moisture in the batter.
- Be careful not to overmix the batter – lumpy is good! Overmixing can lead to tough, dense muffins instead of light and fluffy ones.
- For an extra touch of indulgence, dust the cooled muffins with powdered sugar or drizzle with a light vanilla glaze.
- Make sure your cream cheese is softened to room temperature for easier swirling and a smoother texture.
- For maximum freshness, consume within 2-3 days and store in an airtight container at room temperature or refrigerate.
- Want to make them ahead? These muffins freeze beautifully for up to a month – just wrap individually in plastic wrap and store in a freezer bag.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
