Strawberry Cream Cheese Muffins (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour (270 g)
02 -
1 cup granulated sugar (196 g)
03 -
3 teaspoons baking powder
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½ teaspoon salt
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1 cup whole milk
06 -
8 oz cream cheese
07 -
½ cup vegetable oil
08 -
1 teaspoon vanilla extract
09 -
5 to 8 medium strawberries
# Instructions:
01 -
Heat your oven to 400 degrees. Line a muffin pan with 12 cupcake liners.
02 -
Finely chop the strawberries into pieces about the size of small peas. Blot them with a paper towel to remove excess moisture.
03 -
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
04 -
In a large liquid measuring cup, combine the milk and cream cheese. Microwave in 30-second bursts until the cream cheese is warmed through and spreads easily when stirred.
05 -
Add the vegetable oil and vanilla to the milk and cream cheese mixture. Whisk until well combined. The cream cheese bits will look a bit like cottage cheese, which is normal.
06 -
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Lumps are fine. Fold in about a third of the strawberries.
07 -
Add one scoop of batter to each muffin cup, then sprinkle a few strawberry pieces on top. Repeat until all the batter is used. Top each muffin with the remaining strawberry pieces.
08 -
Bake for 18 to 22 minutes until the tops are lightly golden and a toothpick comes out clean or with moist crumbs. Remove from the pan immediately and place on a wire rack. Let cool for about 5 minutes before serving warm.
# Notes:
01 -
Don't overmix the batter - lumps are totally fine and keep the muffins tender
02 -
Blotting the strawberries prevents the muffins from getting too wet
03 -
These are best enjoyed warm, but stay moist for several days
04 -
You can halve the recipe for a smaller batch
05 -
Try adding white chocolate chips or a streusel topping for variation
06 -
Store in an airtight container at room temperature