Go Back

Strawberry Cream Cheese Muffins

Delightful muffins combining creamy goodness and fruity sweetness, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 8 oz cream cheese, softened Make sure it's well-softened for a smooth batter.
  • 1/4 cup butter, softened Softened for easier mixing.
  • 1/2 cup sugar
  • 2 pieces eggs Can be replaced with 1/4 cup unsweetened applesauce per egg for egg-free version.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Add-Ons
  • 1 cup fresh strawberries, chopped These add a fruity sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, cream together the softened cream cheese, butter, and sugar until smooth.
  3. Add in the eggs and vanilla extract, and mix until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  6. Fold in the chopped strawberries.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be topped with powdered sugar or whipped cream for extra flavor. Store in an airtight container in the fridge for 3-5 days, or freeze for up to 3 months.