Description
Delightfully moist muffins filled with fresh strawberries and a creamy cream cheese center, perfect for breakfast or an afternoon treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh strawberries, diced
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Combine the milk, vegetable oil, 1 teaspoon of vanilla, and egg in a separate bowl, beating until frothy.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the diced strawberries gently.
- Beat the cream cheese with the sugar and remaining vanilla until smooth.
- Fill each muffin cup halfway with batter, add cream cheese mixture, and cover with more batter.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes then transfer to a wire rack.
Notes
Use ripe strawberries for the best flavor. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 9g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg