Strawberry and Cream Cheese Muffins

How good are these muffins? VERY!

When I was wondering what to do with that box of sour strawberries which had been sitting in my fridge for days, I came across with this wonderful recipe. These muffins are simply PERFECT.

It’s so easy to make. I didn’t need to pull out my standing mixer or blender.  And of course it limits your washing afford too. Well, you have to at least use a mixing bowl and a whisk though. Those sour strawberries became so sweet after being baked with the cream cheese and sugar mixture.

The muffins are so light and soft. When they freshly came out from the oven, I couldn’t wait until I finished taking pictures before I took a big bite into one of them. The more I looked at them, the more I wanted to dive into them.

Yes, they are THAT good!

Ingredients (12 regular-sized muffins):
Muffins
2 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs, room temperature and lightly beaten
1 cup fresh strawberries, chopped into very small pieces
Cream Cheese Filling
4 oz cream cheese, softened
1/3 cup granulated sugar
1 tablespoon vanilla extract

Directions:
Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.
In a big bowl, combine flour, sugar, baking powder and salt. Set aside.
In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.
Use a spatula, mix the milk mixture into the flour mixture. Fold together until combined. Do not overmix.
Spoon the batter into the prepared tins, filling them no more than 1/2 full.
Scatter a few pieces of strawberry on top of each one.
Top it with a teaspoon of cream cheese mixture, a tablespoon of muffin batter, and finally a few more pieces of strawberry.
Bake the muffins for about 25 minutes, until they’re light golden on top and a toothpick inserted in the centre comes out clean.
Let the muffins cool in the pan for 10 minutes.

12 comments

  1. I didn’t enjoy this recipe. The 1/2 cup melted butter left a puddle of oil in the bottom of the muffin pan. The cream cheese was a hot liquid mess in the center of the muffin. I ended up not using these muffins and had to make a new batch w/ a different recipe.

  2. Awwww…..I am so happy that you’ve been making these and still loving them, Emelia! Maybe bake more than a dozen or make bigger muffins to use up the excess batter?! :)
    Well, for that image stealing incident, I think I’ve already done what I could. :( Thanks anyway.

  3. This is one of my all-time favorite recipes! Just put a batch in. Been baking then for a couple years now. I always end up woth a lot of extra batter though, is that normal lol.
    Btw that amysbakingco still has your image!

  4. Thanks, Jillian. Hope you will enjoy them as much as we did! :)
    Oh, that photo-stealing incident! What you said is totally right. What really disappointed and surprised me was when you try to confront those people, they seem to have all the reasons to breach someone else’s copyright, and don’t think it’s wrong to use your pictures!!!!! It was a very frustrating experience! Just learned a lesson, I would say!

  5. In the oven right now! They look delicious. Can’t wait! On a side note…sorry to see the photo stealing that’s gone on! Hard to believe that some people can be so brazen and petty! Guess some people lack the originality of talented girls like yourself. Keep up the good work, and thanks again for the recipe!

    1. Thanks for the heads up, Diane. Just sent them a tweet requesting to remove the image. Hope they will follow suit.

  6. I’ve got an abundance of strawberries and I am so thrilled I ran across this recipe. Thanks for sharing!

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