Strawberry Cream Cheese Muffins
Delicious muffins filled with fresh strawberries and a creamy, tangy cream cheese center, perfect for any occasion.
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk Greek yogurt can be used as a substitute.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strawberries, diced Fresh or thawed frozen strawberries.
Cream Cheese Filling
- 8 oz cream cheese, softened Low-fat cream cheese can be used for a lighter option.
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
- In another bowl, cream the softened butter until smooth. Add the buttermilk, eggs, and vanilla extract, mixing well.
- Gradually combine the wet ingredients with the dry ingredients, mixing until just combined—avoid over-mixing for a light muffin.
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
- In a small bowl, blend the softened cream cheese, powdered sugar, and lemon juice until smooth.
Baking
- Fill each muffin cup halfway with the batter, add a dollop of the cream cheese mixture on top, and cover with more batter until nearly full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before serving, then enjoy!
Notes
For best flavor, serve warm with a fresh fruit salad or coffee. Store cooled muffins in an airtight container at room temperature for up to three days or freeze individually wrapped for up to three months.