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Strawberry Cream Cheese Muffins

Delightful muffins that combine sweet strawberries with creamy cheese, perfect for breakfast or as a snack.
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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
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups sugar
  • 1 tablespoon baking powder
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.33 cups vegetable oil Can substitute with melted coconut oil or butter.
  • 1 large egg For vegan option, use flax egg.
  • 0.5 teaspoon vanilla extract
  • 0.5 cups milk Use almond milk for a dairy-free option.
Filling
  • 1 cup fresh strawberries, diced Fresh strawberries are recommended; frozen can be used if thawed and drained.
  • 4 ounces cream cheese, cut into small cubes Ensure cream cheese is at room temperature.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir until well mixed.
  3. In another bowl, whisk together the vegetable oil, egg, vanilla extract, and milk until smooth.
  4. Pour the wet ingredients into the dry mixture and stir gently until just combined.
  5. Gently fold in the diced strawberries and cream cheese cubes.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  2. Let muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. For freezing, wrap individually and freeze for up to 3 months. Reheat in the oven or microwave for best results.