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Strawberry Cheese Muffins

Warm, fluffy muffins bursting with juicy strawberries and a creamy cheese filling that melts in your mouth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup cream cheese, softened Use room temperature for easier mixing.
  • 1/2 cup sugar Increase by 1 tablespoon for a sweeter muffin.
  • 1 large egg Can substitute with 1/4 cup unsweetened applesauce for a vegan option.
  • 1/2 cup milk Can use plant-based milk for a vegan option.
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
Fruit
  • 1 cup fresh strawberries, diced Can substitute with other berries, like blueberries.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, cream together the cream cheese, sugar, and egg until smooth.
  3. Stir in the milk and vegetable oil until well combined.
  4. In another bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in the diced strawberries and vanilla extract.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool slightly before serving.

Notes

These muffins stay fresh for about 3-5 days in the fridge. For longer storage, freeze them for up to a month. Reheat in the microwave for about 20-30 seconds before serving.