Description
Delightful muffins featuring a buttery crumb, pockets of fresh strawberries, and a luscious cream cheese filling.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup diced fresh strawberries
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
- Mix the melted butter, egg, vanilla extract, and milk in a separate bowl.
- Pour the wet mixture into the dry mixture and gently stir until just combined.
- Fold in the diced strawberries carefully.
- Beat the cream cheese and powdered sugar in a small bowl until smooth.
- Fill each muffin cup halfway with batter, add a teaspoon of cream cheese, then top with more batter.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store leftover muffins in an airtight container for up to 3 days. For longer storage, freeze individually wrapped muffins for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg