Description
Delicious muffins filled with fresh strawberries and cream cheese, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh strawberries, diced
- 6 ounces cream cheese, cut into small cubes
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or lightly grease the pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and milk until combined.
- Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain.
- Gently fold in the diced strawberries and cream cheese cubes, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin portion comes out mostly clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure the butter is softened for easier mixing.
- Don’t overmix the batter to keep the muffins fluffy.
- Feel free to add nuts or spices for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg