why make this recipe
Strawberry Cream Cheese Muffins are a delightful treat perfect for breakfast or a snack. They are soft, fluffy, and packed with juicy strawberries. The cream cheese adds a rich, creamy texture, making them irresistible. Not only are they easy to make, but they also fill your kitchen with a wonderful aroma while baking. Enjoy them warm or at room temperature; either way, they are sure to please everyone!
how to make Strawberry Cream Cheese Muffins
Ingredients:
- 1 cup fresh strawberries, chopped
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup cream cheese, softened
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the cream cheese, milk, vegetable oil, egg, and vanilla until smooth.
- Gradually combine the wet ingredients with the dry ingredients until just mixed.
- Gently fold in the chopped strawberries.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cool before serving.
how to serve Strawberry Cream Cheese Muffins
Serve Strawberry Cream Cheese Muffins warm or at room temperature. They can be enjoyed on their own or with a smear of butter. A nice cup of coffee or tea pairs beautifully with these muffins, making them great for breakfast or an afternoon snack.
how to store Strawberry Cream Cheese Muffins
To store Strawberry Cream Cheese Muffins, place them in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, you can refrigerate them for about a week. For longer storage, freeze the muffins by placing them in a freezer-safe bag or container. They can last up to 3 months in the freezer. Thaw before serving.
tips to make Strawberry Cream Cheese Muffins
- Make sure the cream cheese is softened for easier mixing.
- Use fresh strawberries for the best flavor. If they’re out of season, frozen strawberries can work too, but make sure to thaw and drain them first.
- Don’t overmix the batter. Mix until just combined to keep the muffins fluffy.
- Try adding a sprinkle of sugar on top before baking for a sweet crust.
variation
You can replace the strawberries with other fruits like blueberries or raspberries. This will give a different flavor profile while keeping the same creamy texture from the cream cheese.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.
2. How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
3. Can I make these muffins dairy-free?
You can use dairy-free cream cheese and a non-dairy milk substitute to make these muffins dairy-free.
Strawberry Cream Cheese Muffins
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Soft and fluffy muffins packed with juicy strawberries and a creamy texture from cream cheese, perfect for breakfast or snacks.
Ingredients
- 1 cup fresh strawberries, chopped
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup cream cheese, softened
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the cream cheese, milk, vegetable oil, egg, and vanilla until smooth.
- Gradually combine the wet ingredients with the dry ingredients until just mixed.
- Gently fold in the chopped strawberries.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
Enjoy warm or at room temperature. Pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
