Description
Delightful muffins filled with fresh strawberries and a creamy cheese core, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 1/2 cup Light brown sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 large Egg
- 1/3 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Greek yogurt
- 1 cup Fresh strawberries, diced
- 8 ounces Cream cheese
- 1/4 cup Granulated sugar
- 1/2 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 1/4 cup Butter
- 1/2 cup All-purpose flour
- 1/4 cup Granulated sugar
- A pinch Salt
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
- Whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt in a large bowl.
- Combine in another bowl the egg, vegetable oil, vanilla extract, and Greek yogurt until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the diced strawberries.
- Beat the cream cheese with granulated sugar, vanilla extract, and cornstarch until smooth.
- Fill each muffin cup halfway with muffin batter, then add the cream cheese filling.
- Bake for 20-25 minutes, until golden brown and a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
For a vegan option, substitute the egg with a flax egg, and use plant-based yogurt and butter alternatives. You can store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg