Strawberry Cream Cheese Muffins
Strawberry Cream Cheese Muffins are moist, fluffy and full of fresh strawberries surrounded by a sweet cream cheese filling. They make a delicious snack or sweet treat when strawberry season is in full swing.
Servings: 12
Calories: 295kcal
Equipment
- medium mixing bowl
- whisk or electric hand mixer
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoon baking powder
- ¼ cup unsalted butter melted
- ¼ cup extra virgin olive oil
- 2 teaspoon vanilla extract
- ½ cup buttermilk or ½ cup milk plus 1 teaspoon white vinegar*
- 2 large eggs
- 2 cups fresh strawberries chopped
Cream Cheese Filling
- 4 oz cream cheese softened
- ¼ cup white sugar
- ½ large egg beaten
- ⅓ cup fresh strawberries chopped
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a 12 cup muffin tin with muffin liners (or cupcake liners).
- In a small bowl, mix the 4 ounces softened cream cheese, ¼ cup white sugar and ½ beaten egg to make the cream cheese filling. You can use an electric mixer on medium speed rather than a whisk for the smoothest outcome. Once smooth, fold in the ⅓ cup chopped strawberries using a spatula.
- In a large bowl, mix the all-purpose flour, baking powder and 1 cup white sugar.
- In a medium bowl, combine the melted butter, olive oil, buttermilk, 2 eggs and vanilla extract. Pour the wet ingredients into the flour mixture. Whisk together until just combined, being careful not to overmix. Add the 2 cups chopped strawberries to the muffin batter and fold in with a spatula.
- Fill each lined muffin cups ⅔ high with muffin batter. Add about a tablespoon of the cream cheese mixture on top and push down slightly with a spoon so it falls inside the muffin batter.
- Bake in the preheated oven for 5 minutes. Turn the heat down to 350 degrees Fahrenheit and bake another 15-20 minutes, until a toothpick inserted into the center of the muffin comes out clean and the top of the muffins are golden brown.
- Remove muffins from the oven. Let cool for 10 minutes in the pan, then transfer to a wire cooling rack.
Notes
*Make your own buttermilk by combining ½ cup milk and 1 teaspoon white vinegar. Let it sit for 5 minutes to curdle.
Storing: Store these delicious muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 6 months. I love making double batches of muffins and freezing them to eat on busy mornings. They can be defrosted in the fridge overnight or quickly in the microwave.
Nutrition
Serving: 3oz | Calories: 295kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 127mg | Potassium: 108mg | Fiber: 1g | Sugar: 23g | Vitamin A: 321IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 1mg
