Description
Delight in these moist and flavorful Strawberry Cream Cheese Muffins, perfect for breakfast or a snack. These muffins feature a soft crumb studded with fresh strawberries and a tangy cream cheese swirl, baked to golden perfection for a deliciously fruity treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk
Fruit
- 1 ½ cups diced fresh strawberries
Cream Cheese Swirl
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create tender muffins.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract, sour cream (or Greek yogurt), and milk until the batter is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined to avoid overmixing, which can result in tough muffins.
- Fold in Strawberries: Carefully fold the diced fresh strawberries into the batter, distributing them evenly without breaking them down too much.
- Prepare Cream Cheese Mixture: In a separate bowl, blend the softened cream cheese with 2 tablespoons of granulated sugar until smooth and creamy.
- Fill Muffin Cups and Add Swirl: Spoon batter into each muffin cup until they are halfway full. Add a small spoonful of the cream cheese mixture on top of the batter, then cover with additional batter until the cups are about three-quarters full. Use a toothpick to swirl the cream cheese gently through the batter for a marbled effect.
- Bake Muffins: Bake the muffins in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess from residual heat in the pan.
Notes
- Frozen strawberries can be used; just thaw and pat them dry before folding into the batter to avoid excess moisture.
- For an added crunchy topping, sprinkle coarse sugar on the muffin tops before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 15g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
