Description
Deliciously moist muffins with a creamy center filled with strawberries and cream cheese, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup diced fresh strawberries
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (for filling)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Whisk the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs in another bowl, then add melted butter, buttermilk, and vanilla. Stir until smooth.
- Fold the wet mixture into the dry mixture gently until no streaks of flour remain.
- Toss the diced strawberries in a tablespoon of flour to prevent sinking, then fold them into the batter.
- Beat the softened cream cheese with powdered sugar and vanilla until smooth for the filling.
- Spoon a tablespoon of batter into each muffin cup, add about a teaspoon of cream cheese filling, then cover with more batter until each cup is about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a rack to finish cooling.
Notes
Use fresh strawberries for the best flavor and texture. These muffins can be stored at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg