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):
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 tsp 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 center comes out clean.
Let the muffins cool in the pan for 10 minutes.