Step-by-step instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract until everything is blended smoothly.
- Pour the wet ingredients into the dry ingredients and stir gently. Be careful not to overmix—some lumps are perfectly fine.
- Fold in the chopped strawberries with care to maintain their shape.
- In a small bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy.
- Spoon half of the muffin batter into the prepared muffin cups. Add a generous dollop of the cream cheese mixture in the center of each, then cover with the remaining batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
The beauty of these muffins is that they’re delicious on their own, but they can be taken to the next level with a few simple additions. Serve them warm with a pat of butter or a dollop of whipped cream for a touch of luxury. Pair with a refreshing fruit salad or a scoop of yogurt for a balanced breakfast. They also make for delightful snacks alongside a cup of coffee or a refreshing iced tea.
Keeping leftovers fresh
To store these muffins properly, allow them to cool completely once baked. Then, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them; simply wrap each muffin in plastic wrap and store in a freezer-safe bag for up to three months. For a quick eat, just thaw at room temperature or pop them in the microwave for a few seconds.
Helpful cooking tips
- For added texture, consider adding a sprinkle of slivered almonds on top before baking.
- Always use fresh strawberries for the best flavor; frozen ones can lead to excess moisture in the batter.
- If your cream cheese is too cold, it may not mix well with the powdered sugar—allow it to come to room temperature first.
Creative twists
Feeling adventurous? Try swapping the strawberries for blueberries, raspberries, or even diced peaches. You can also mix in some lemon zest for a zesty kick or add a handful of chocolate chips for a sweeter version. Don’t hesitate to experiment with flavored extracts—almond or banana extracts can create exciting new profiles!
Common questions
What is the preparation time for Strawberry Cream Cheese Muffins?
The prep time is around 15 minutes, and baking takes about 18-22 minutes. So, you can have fresh muffins in under an hour.
Can I substitute the cream cheese with something else?
Yes! You can use Greek yogurt for a lighter version, or try mascarpone for a sweeter, creamier filling.
How long do these muffins last?
Stored in an airtight container at room temperature, they’ll stay fresh for about three days. If you freeze them, they can last up to three months.
Enjoy baking these Strawberry Cream Cheese Muffins and share them with your loved ones! You might just find a new favorite in your recipe repertoire.
