Why make this recipe
Strawberry Cream Cheese Muffins are a delightful treat that combines the juicy sweetness of fresh strawberries with the creamy richness of cream cheese. These muffins are perfect for breakfast, brunch, or even as a snack. They are easy to make and a great way to use up ripe strawberries. With every bite, you’ll enjoy a soft, fluffy texture and a hint of tangy flavor that will surely brighten your day.
How to make Strawberry Cream Cheese Muffins
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, chopped
Directions:
- Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a bowl, mix together the all-purpose flour, whole wheat flour, baking powder, and salt.
- In another bowl, cream together the sugar and butter, then add the softened cream cheese and mix until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract and milk.
- Gradually add the dry ingredients to the wet mixture, folding in the chopped strawberries gently.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
How to serve Strawberry Cream Cheese Muffins
You can enjoy Strawberry Cream Cheese Muffins warm or at room temperature. They are delicious on their own, but you can also spread a little extra cream cheese or butter on top for added flavor. Pair them with a cup of coffee or tea for a wonderful breakfast or snack.
How to store Strawberry Cream Cheese Muffins
To store your muffins, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to 3 months. When you’re ready to eat them, just thaw them at room temperature or warm them in the microwave.
Tips to make Strawberry Cream Cheese Muffins
- Make sure both the butter and cream cheese are softened to room temperature. This helps to create a smooth batter.
- Don’t overmix the batter after adding the flour. Gently fold the dry ingredients in to keep the muffins light and fluffy.
- Use fresh strawberries for the best flavor. If strawberries are not in season, you can use frozen ones, but be sure to thaw and drain them first.
Variation
You can add other fruits like blueberries or raspberries for a mixed berry muffin. For a touch of extra flavor, consider adding a sprinkle of cinnamon or lemon zest to the batter.
FAQs
Can I use other types of flour?
Yes, you can substitute with gluten-free flour or another flour of your choice, but make sure to use a blend that includes a rising agent.Can I make these muffins ahead of time?
Absolutely! You can make the muffins a day ahead. Just store them in an airtight container to keep them fresh.What can I do if I don’t have cream cheese?
You can replace cream cheese with Greek yogurt for a similar texture, or use ricotta cheese for a slightly different flavor.