Strawberry Cream Cheese Muffins
These strawberry cream cheese muffins are quick & easy and bake up light, tender, fluffy, and incredibly moist. They’re lightly sweet with pops of tangy sweet strawberries. Perfect breakfast treat!
Servings: 12 muffins
Ingredients
- 2 cups all purpose flour (270 g)
- 1 cup sugar (196 g)
- 3 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 8 ounces cream cheese
- ½ cup vegetable oil
- 1 tsp vanilla
- 5-8 medium strawberries
Instructions
- Preheat the oven to 400℉.
- Line a muffin/cupcake pan with 9 cupcake liners
- Finely chop 5-8 medium strawberries into pieces about the size of small peas. Blot the strawberries with a paper towel to remove some of the excess moisture.
- In a medium size mixing bowl, add the 2 cups all purpose flour, 1 cup sugar, 3 tsp baking powder, and ½ tsp salt. Whisk together.
- In a large liquid measuring cup, add the 1 cup whole milk and 8 ounces cream cheese. Heat in the microwave in 30 second increments until the cream cheese is warmed through and spreads easily when stirred.
- Add the ½ cup vegetable oil and 1 tsp vanilla to the milk and cream cheese mixture. Whisk until well combined. The cream cheese bits will look a little like cottage cheese-this is how it should look at this point.
- Pour the wet ingredients into the bowl of dry ingredients and gently stir just until combined. Lumps are fine. Add 1/3 of the strawberries and stir in.
- Next we're going to layer in the muffin mix, followed by strawberries. Add one scoop of batter to each muffin cup then sprinkle a few strawberries over the top. Repeat until you've used all the batter. Top each one with the last few pieces of strawberries.
- Bake for 18-22 minutes, just until the tops are turning lightly golden and a toothpick inserted comes out clean or with a few moist crumbs attached. Remove the muffins from the pan immediately and place on a wire rack. Let cool for about 5 minutes, then serve warm!
- Store muffins in a tightly covered container. Leftover muffins are best enjoyed warm. To reheat: place in microwave for about 10 seconds. Muffins stay soft and moist at room temp for several days.
Notes
To make a small batch of muffins: Halve the recipe and fill the muffin cups all the way to the top for 6 standard muffins or 2/3 of the way for 9 smaller muffins. Bake the smaller ones for 16-18 minutes and the larger ones for 18-22 minutes. For mini muffins: use one scoop of batter for each cup. Bake for 12-14 minutes.
Filling & Topping Ideas: Try some white chocolate chips or add your favorite chopped nuts. Give it a streusel topping or toss on some sugar for a little crunch! A lemon drizzle icing would also be a great addition.