Servings: 12 people
Calories: 320kcal
Cost: $8.00
Equipment
- Standard muffin tin
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 to 1.5 cups fresh strawberries, diced small
- 8 ounces cream cheese, softened
- 2 cups all-purpose flour or gluten-free flour blend
- 3/4 to 1 cup granulated sugar
- 1/2 cup butter, melted and cooled slightly
- 2 large eggs
- 1/2 cup milk whole or alternative
- 2 teaspoons baking powder
- 1 pinch salt
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners.
- In a mixing bowl, beat cream cheese with 1/4 cup of sugar and 1 egg yolk until smooth.
- In another bowl, mix together flour, baking powder, and salt.
- In a separate bowl, whisk melted butter, remaining sugar, eggs, milk, and vanilla extract.
- Gently combine the wet ingredients with the dry ingredients until just mixed.
- Fold in diced strawberries.
- Fill each muffin cup 1/3 full with batter, add a spoonful of cream cheese filling, and top with more batter until 2/3 full.
- (Optional) Add streusel topping before baking.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Enjoy these muffins warm right out of the oven for the best flavor. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individually wrapped muffins for up to 3 months. Experiment with different berries or add-ins for unique variations.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 210mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 6IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 6mg
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