Strawberries and Cream Muffins
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Why I Love This Recipe
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
Ingredients You'll Need
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
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
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)
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