Description
Delightful strawberry muffins filled with creamy cheese filling, perfect for brunch or a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup milk
- 1 cup fresh strawberries, chopped
- 8 ounces cream cheese, softened
- 1/4 cup sugar (for cream cheese filling)
- 1/2 cup crumbled topping (made of flour, sugar, and butter)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, and salt until well combined.
- Mix the melted butter, egg, and milk until smooth.
- Fold the dry ingredients into the wet mixture. Be careful not to overmix; a few lumps are perfectly fine!
- Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter.
- Blend the softened cream cheese with 1/4 cup sugar until smooth and creamy.
- Fill each muffin cup halfway with the muffin batter. Add a dollop of the cream cheese mixture, then cover with more batter until nearly full.
- Combine the topping ingredients in a bowl until crumbly and sprinkle over the muffin tops.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for 2 days or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg