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Strawberry Cream Cheese Muffins

These Strawberry Cream Cheese Muffins are a delightful treat bursting with fresh strawberries and a creamy filling. Quick to whip up, they're perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the muffins
  • 2 cups all-purpose flour
  • 1 cup sugar for the muffin batter
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, chopped can use frozen if thawed and drained
For the cream cheese filling
  • 8 oz cream cheese, softened ensure it is softened for smooth filling
  • 1/4 cup sugar for the filling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the melted butter, milk, eggs, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the chopped strawberries.
  6. In a separate bowl, beat the cream cheese with 1/4 cup sugar until smooth.
  7. Fill each muffin cup halfway with batter, add a spoonful of cream cheese filling, and then top with more batter.
Baking
  1. Bake for 18-22 minutes or until a toothpick comes out clean.
  2. Let cool slightly before serving. Enjoy your muffins!

Notes

Serve warm, optionally with a sprinkle of powdered sugar or a dollop of whipped cream. Store in an airtight container for up to 3 days, or freeze for up to 3 months. Make sure your cream cheese is softened to ensure a smooth filling. Don’t overmix the batter; it’s okay if there are a few lumps. For extra flavor, try adding lemon zest to the batter.