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Strawberry cream cheese muffins

Strawberry Cream Cheese Muffins

Malika
These soft and moist Strawberry Cream Cheese Muffins are a true delight. They are perfect with a hot cup of coffee or whenever you're craving something creamy and sweet.
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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 54 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 215 kcal

Ingredients
  

  • For the Muffins
  • 1 ½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup 1 stick unsalted butter and softened
  • 1 cup granulated sugar
  • 2 large fresh eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or plain yogurt adds moisture and a slight tang to the muffins
  • 1 ½ cups fresh strawberries chopped into small pieces or you can use frozen, thawed strawberries. I suggest you get fresh strawberries for these muffins)
  • For the Cream Cheese Filling:
  • 8 oz cream cheese and softened
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • For the Topping optional but recommended:
  • 1-2 tbsp coarse sugar like Turbinado sugar for a sweet crunch
  • You can also top with nuts for a healthy snack.

Instructions
 

Prepare the Muffin Batter:

  • First step is to preheat the oven to 375°F (190°C). Line a 12-cup muffin tin. If you don’t have paper liners, lightly grease the muffin cups with butter, oil, or nonstick cooking spray to prevent sticking.
  • Take a medium bowl and whisk together all the dry ingredients (flour, baking powder, baking soda, and salt) and set aside.
  • Take a separate large bowl and beat together the butter and granulated sugar until it becomes light and fluffy. This takes about 2–3 minutes. You can use an electric mixer for this step. If you don’t have an electric mixer, you can beat it by hand with a whisk.
  • Add the eggs to the mixture one at a time, mixing well after each addition. Stir in the vanilla extract as well at this point.
  • Add half of the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Stir in the sour cream or yogurt. Then, add the remaining dry ingredients and mix until fully incorporated
  • Gently fold in the chopped strawberries. Make sure the strawberries are evenly distributed, but don’t overmix to avoid crushing the berries.

Make the Cream Cheese Filling:

  • In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until it becomes smooth and creamy.
  • Hera is a tip, if the cream cheese is too thick, you can add a teaspoon or two of milk to get a smoother consistency.

Assemble the Muffins:

  • Spoon about 1-2 tablespoons of muffin batter into each muffin cup.
  • Add a dollop (about 1 tsp) of the cream cheese filling into the center of each muffin.
  • Top with an additional tablespoon of muffin batter to cover the cream cheese filling.
  • If desired, sprinkle the tops of the muffins with coarse sugar for a sweet crunch.

Bake the Muffins:

  • Bake the muffins for about 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean (except for a bit of gooey cream cheese filling).
  • Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
  • Strawberry cream cheese muffins are now ready to serve.
Keyword cream cheese muffins, homemade muffins, strawberry cream cheese muffins