Introduction
Are you craving something sweet and fruity? Look no further than these delicious Strawberry Muffins with cream cheese filling! Not only are they easy to make, but they are also perfect for breakfast, brunch, or as a sweet snack. In this article, we’ll share not one but two strawberry muffin recipes with cream cheese for you to try out. So, put on your apron, preheat your oven, and let’s get baking!
Recipe 1: Classic Strawberry Muffins with Cream Cheese Filling
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. 2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. 3. In another mixing bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth. 4. Pour the wet ingredients into the dry ingredients and mix until just combined. 5. Gently fold in the diced strawberries. 6. In a separate mixing bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth. 7. Fill each muffin liner with batter until it’s about 1/3 full. 8. Add about 1 tablespoon of the cream cheese mixture to the center of each muffin. 9. Cover the cream cheese mixture with more batter until the liner is about 2/3 full. 10. Bake for 20-25 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean. 11. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Nutritional Information
– Makes 12 muffins – Serving size: 1 muffin – Calories: 229 kcal – Fat: 12.7 g – Saturated Fat: 7.7 g – Cholesterol: 64 mg – Carbohydrates: 25.7 g – Fiber: 0.7 g – Sugar: 14.7 g – Protein: 3.7 g – Sodium: 216 mg
Cooking Time
– Prep time: 15 minutes – Cook time: 20-25 minutes – Total time: 35-40 minutes
Equipment
– Muffin tin – Paper liners – Mixing bowls – Whisk – Measuring cups and spoons – Electric mixer (optional) – Rubber spatula – Wire rack
Serving Suggestions
– Serve warm with a dollop of whipped cream or a drizzle of honey. – Pair with a cup of coffee or tea for breakfast or brunch. – Store in an airtight container and take them on-the-go as a sweet snack.
Variations
– Replace strawberries with blueberries, raspberries, or blackberries. – Add lemon zest or juice for a zesty twist. – Swap out cream cheese filling for Nutella or peanut butter.
Substitutions
– Use almond milk or soy milk instead of regular milk for a dairy-free option. – Substitute all-purpose flour for whole wheat flour for a healthier option. – Swap out unsalted butter for coconut oil or vegetable oil for a vegan option.
Storage
– Store muffins in an airtight container at room temperature for up to 3 days. – Freeze muffins for up to 3 months in a freezer-safe bag or container.
Tips
– Avoid overmixing the batter to prevent tough and dense muffins. – Dice strawberries into small pieces for even distribution in the batter. – Let the cream cheese soften at room temperature for about 30 minutes before using. – Use a cookie scoop to evenly distribute batter into each muffin liner.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh? A: Yes, but make sure to thaw and drain them before using. Q: Can I use a hand mixer instead of an electric mixer? A: Yes, but make sure to mix the cream cheese filling until it’s smooth and creamy. Q: Can I skip the cream cheese filling? A: Yes, but the muffins won’t be as moist and tender.
Recipe 2: Strawberry Cream Cheese Streusel Muffins
Ingredients
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted and cooled
- 1/2 teaspoon ground cinnamon
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 4 ounces cream cheese, softened
Instructions
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. 2. In a small mixing bowl, whisk together the flour, brown sugar, melted butter, and cinnamon until crumbly. 3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. 4. In another mixing bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth. 5. Pour the wet ingredients into the dry ingredients and mix until just combined. 6. Gently fold in the diced strawberries. 7. In a separate mixing bowl, beat the cream cheese until smooth. 8. Fill each muffin liner with batter until it’s about 2/3 full. 9. Add about 1 tablespoon of the cream cheese to the center of each muffin. 10. Sprinkle the streusel topping over each muffin. 11. Bake for 20-25 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean. 12. Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Nutritional Information
– Makes 12 muffins – Serving size: 1 muffin – Calories: 297 kcal – Fat: 14.1 g – Saturated Fat: 8.6 g – Cholesterol: 61 mg – Carbohydrates: 38.2 g – Fiber: 0.9 g – Sugar: 18.3 g – Protein: 4.1 g – Sodium: 238 mg
Cooking Time
– Prep time: 15 minutes – Cook time: 20-25 minutes – Total time: 35-40 minutes
Equipment
– Muffin tin – Paper liners – Mixing bowls – Whisk – Measuring cups and spoons – Electric mixer (optional) – Rubber spatula – Wire rack
Serving Suggestions
– Serve warm with a scoop of vanilla ice cream. – Sprinkle with powdered sugar for a sweet touch. – Enjoy with a glass of cold milk or hot tea.
Variations
– Replace strawberries with blueberries, raspberries, or blackberries. – Add lemon zest or juice for a zesty twist. – Substitute cream cheese for ricotta cheese or mascarpone cheese.
Substitutions
– Use almond milk or soy milk instead of regular milk for a dairy-free option. – Substitute all-purpose flour for whole wheat flour for a healthier option. – Swap out unsalted butter for coconut oil or vegetable oil for a vegan option.
Storage
– Store muffins in an airtight container at room temperature for up to 3 days. – Freeze muffins for up to 3 months in a freezer-safe bag or container.
Tips
– Avoid overmixing the batter to prevent tough and dense muffins. – Dice