Recipes

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