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.
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.
• 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
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