Description
Fluffy, tender and berry-swirled. These Strawberry Cream Cheese Muffins are a gorgeous addition to any Mother’s Day brunch or springtime breakfast. The cream cheese adds a rich tang, while fresh strawberries provide sweet bursts of flavor.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar (for cream cheese filling)
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, eggs, buttermilk, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix. Gently fold in diced strawberries.
- In a small bowl, beat cream cheese with 2 tablespoons sugar and lemon juice until smooth.
- Fill each muffin cup halfway with batter. Add a dollop of cream cheese mixture on top, then cover with remaining batter until cups are 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature. Enjoy!
Notes
You can customize the seasonings to taste.