Description
Delightful muffins with a creamy cheesecake center bursting with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup crushed strawberries
- 1/2 cup sugar
- 1/2 cup cream cheese, softened
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the dry ingredients in a large mixing bowl: whisk together flour, baking powder, and salt.
- Prepare the cream cheese mixture by beating sugar and softened cream cheese until smooth and creamy.
- Combine the wet ingredients: add milk, vegetable oil, and vanilla extract to the cream cheese mixture and stir gently.
- Incorporate the dry ingredients gradually into the wet ingredients, mixing until just combined.
- Fold in the crushed strawberries delicately.
- Fill muffin cups about 2/3 full with the batter.
- Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack.
Notes
Store leftover muffins in an airtight container for up to three days or freeze for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg