Strawberry Cream Cheese Muffins (Printer-friendly)
Moist muffins loaded with fresh strawberries and creamy cheese filling, ideal for breakfast or afternoon snack.
# What You'll Need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup vegetable oil
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1 1/2 cups fresh strawberries, chopped
→ Cream Cheese Filling
11 - 6 oz cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In another bowl, mix oil and sugar until combined. Beat in eggs one at a time, then add milk and vanilla extract.
04 - Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.
05 - Fold in chopped strawberries until evenly distributed.
06 - In a separate bowl, blend cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
07 - Spoon about 2 tablespoons of muffin batter into each muffin cup. Add 1 tablespoon of cream cheese filling on top, then cover with another tablespoon of batter.
08 - Swirl gently with a toothpick for a marbled effect if desired.
09 - Bake for 20-22 minutes until muffins are lightly golden and a tester comes out clean, avoiding the cream cheese center.
10 - Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The cream cheese center stays soft and slightly warm, like a little surprise waiting inside
- Fresh strawberries bake into jammy pockets of sweetness throughout the tender crumb
02 -
- Overmixing the batter makes tough muffins, so stop as soon as the flour disappears
- Room temperature cream cheese blends much more smoothly into the filling
03 -
- Chop your strawberries into small, even pieces so they distribute well throughout the batter
- Do not fill the muffin cups too full or the cream cheese might overflow during baking