Name: Strawberries & Cream Cheese Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 225 g cream cheese (softened); 300 g granulated sugar; 190 g all-purpose flour; 3/4 tsp salt; 1.75 tbs baking powder; 250 g strawberries; 3 large eggs; 180 ml vegetable oil; 2.5 tsp vanilla extract; 180 ml milk

Eleshah Jones

January 22, 2025

35

super easy

12

Breakfast Lunchbox Snacks Sweets

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Strawberries & Cream Cheese Muffins

Strawberries & Cream Cheese Muffins are the perfect combination of creamy and fruity goodness. These moist muffins are bursting with sweet strawberries and have a velvety richness thanks to the cream cheese. Whether enjoyed for breakfast, a snack, or dessert, they are a delightful treat for any time of the day.

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Brunch, Dessert, Lunchbox, Snack, sweet

Cuisine American

Servings muffins

Calories 240 kcal

Ingredients

225 g cream cheese softened
300 g granulated sugar
190 g all-purpose flour
3/4 tsp salt
1.75 tbs baking powder
250 g strawberries
3 large eggs
180 ml vegetable oil
2.5 tsp vanilla extract
180 ml milk

Instructions

Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Quarter strawberries and add them to the dry mix, coating well with dry ingredients.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Reserve 1/3 of the cream cheese sugar mixture in a smaller bowl (this will be used to top your muffins later) Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, milk, and vegetable oil until fully combined.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Top each muffin with a dollop of reserved cream cheese sugar mixture and slightly stir through using a skewer or butter knife.
Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Notes
• For an extra touch, sprinkle the tops of the muffins with a pinch of icing sugar before baking for a lightly crisp top.

Pairs Well With
• A hot cup of coffee or tea for a cosy morning treat.
• A dollop of whipped cream or a drizzle of honey for added sweetness.

Storage
• Fridge: Store in an airtight container in the refrigerator for up to 5 days.

• Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for a few seconds.

Gluten-Free Option
Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Dairy-Free Option
Replace cream cheese with a dairy-free cream cheese alternative and use non-dairy milk (such as almond or oat milk).

Vegetarian Option
This recipe is naturally vegetarian.

Nutrition

Calories: 240kcalCarbohydrates: 32gProtein: 4gFat: 10gFiber: 1g

Keyword Breakfast, Brunch, Cream cheese, freezer friendly, lunchbox, Muffins, Strawberries

Tried this recipe? Let us know, how it was on Instagram @my.organised.mealprep

These muffins are great to make on the weekend as they will keep in the fridge for up to 5 days, perfect for a breakfast on the run, school lunchboxes or a satisfying afternoon snack.