Fresh Strawberry Cream Cheese Muffins

Happy Friday! 

I made these fresh strawberry cream cheese muffins for a friend's birthday. They were really good.  Next time I am planning on adding more than the Tablespoon of cream cheese than the recipe suggested.  Also, I could have been more generous with the raw sugar as well. 

 

all the ingredients ready to go

fold in the strawberries

on the left: cream cheese mixture on top of the batter and then add a dollop of the muffin batter on top of the cream cheese mixture.

lastly, add some more chopped strawberries on top and sprinkle with raw sugar

right out of the oven

Fresh Strawberry Cream Cheese Muffins

recipe adapted from Jane's Sweets and Baking Journal

Batter

2 cup all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

2 large eggs, room temperature and lightly beaten

1 1/2 cups fresh strawberries, chopped into very small pieces (set 1/2 cup aside)

 

Cream Cheese Mixture

4 oz cream cheese, room temperature (I used low fat bc that's all I had)

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

 

Directions:

Preheat over to 375F. Line  muffin tin with muffin liners.

 

In a small bowl, mix together the cream cheese, 1/4 cup of sugar and 1/2 teaspoon of vanilla. Set aside.

In a bowl, add the flour, sugar, baking powder and salt.

In another bowl, whisk together milk, melted butter, vanilla extract and eggs until incorporated.

Then add the milk mixture into the flour mixture. Do not over mix. Add one cup of strawberries into the batter.

Using an ice cream scoop or spoon, fill each muffin cup about half full. Then top it with a Tablespoon of the cream cheese mixture and on top of that a Tablespoon or two of the muffin batter.

Lastly, add some pieces of strawberries on top and sprinkle with raw sugar.

Bake the muffins for about 25 minutes, until they’re light golden on top and a toothpick inserted in the center comes out clean.