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5
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Strawberry Cream Cheese Muffins
Enjoy moist and flavorful strawberry cream cheese muffins. Perfect for breakfast or a sweet treat, they're a delightful combination of tangy and sweet.
Course
Breakfast, Dessert
Cuisine
American
Keyword
all-purpose flour, cream cheese, strawberries
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
1468
kcal
Author
Corrie
Ingredients
2
cups
all-purpose flour
½
cup
sugar
2
eggs
½
cup
unsalted butter
melted
1
cup
strawberries
chopped
4
ounces
cream cheese
softened
½
teaspoon
baking powder
¼
teaspoon
baking soda
¼
teaspoon
salt
½
cup
milk
1
teaspoon
vanilla extract
optional
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat together sugar, melted butter, and eggs until smooth. Add vanilla if using.
Mix the wet ingredients into the dry ingredients until just combined.
Fold in the chopped strawberries.
Place a spoonful of batter into each muffin cup, then drop in a teaspoon of cream cheese. Top with more batter until the cup is ¾ full.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a cooling rack.
Notes
Avoid overmixing the batter to keep the muffins tender.
For even more flavor, add some vanilla or almond extract.
Always preheat the oven for consistent results.
Test the muffins for doneness with a toothpick – if it comes out clean, they're done.
Let the muffins cool in the pan for a few minutes before transferring to a cooling rack.
Nutrition
Calories:
1468
kcal
|
Carbohydrates:
25
g
|
Protein:
24
g
|
Fat:
144
g
|
Saturated Fat:
86
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
38
g
|
Trans Fat:
4
g
|
Cholesterol:
701
mg
|
Sodium:
1609
mg
|
Potassium:
708
mg
|
Fiber:
3
g
|
Sugar:
18
g
|
Vitamin A:
5049
IU
|
Vitamin C:
85
mg
|
Calcium:
478
mg
|
Iron:
2
mg