• Cooking Time: 15-18 minutes
  • Servings: 12
  • Preparation Time:


I just have to say that these could quite possibly be the most perfect muffin I've ever tasted. Light, moist, and with a surprise inside


  • Filling: (yep...we're going to start with the filling)
  • 4 oz cream cheese, room temperature
  • 1 1/2 tablespoons of egg
  • 1/3 cup sugar
  • 1/4 teaspoon vanilla extract
  • Muffin:
  • 1/2 cup butter
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon almond extract
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 2 cups all purpose flour
  • 3/4 cup sugar (plus extra for sprinkling on the tops)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, chopped into very small pieces


  • Preheat the oven to 400'F
  • Line 12 muffin tins with paper liners
  • Filling:
  • In a small bowl, combine the cream cheese, 1 1/2 tablespoon of egg, sugar and vanilla extract. Mix with a spoon until its pretty smooth. Don't worry about the little lumps. Set aside (do not chill)
  • Muffin:
  • Over low heat, melt the butter. Add the vanilla and almond extracts and the milk. Stir to combine. Let the mixture cool a bit Then whisk the eggs in.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Pour the butter mixture into the dry ingredients and blend until just combined. Over blending will create dense / flat muffins. Lumps and flour streaks are acceptable and expected.
  • Fill each muffin cup, barely 1/2 full with muffin batter. Sprinkle a little bit of the chopped strawberries in each cup. Top the strawberries with a dollop of the cream cheese filling.
  • Add more muffin mix (about 1 - 2 tablespoons) to each cup.
  • Take a few more strawberries and sprinkle them over the tops of each muffin....gently pushing them in a bit.
  • Sprinkle a generous amount of sugar on top to create that nice crunch
  • Bake for about 15-18 minutes...until golden brown and an inserted toothpick comes out almost clean (that cream cheese and the strawberries might get stuck to the toothpick...doesn't mean it's not done)
  • Let cool for a few minutes before carefully removing the muffins

Categories: Muffin 

Author Credit: Janes Sweets

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved