Description
Deliciously soft and moist muffins filled with a creamy strawberry cream cheese mixture, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 2 cups strawberries, halved (360g)
- ¼ cup granulated sugar (50g)
- 2 tbsp lemon juice
- 6 oz cream cheese, softened (170g)
- ⅓ cup powdered sugar (41g)
- 1 tsp vanilla extract
- 6 tbsp unsalted butter, melted (84g)
- ¼ cup vegetable oil (60ml)
- 2 large eggs, room temperature
- ¾ cup sour cream (180g)
- 1 cup milk (240ml)
- 2½ cups all-purpose flour (318g)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar (200g)
- 1 cup strawberries, chopped (125g)
- ½ tsp all-purpose flour
Instructions
- Combine the halved strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Simmer until syrupy, about 5-7 minutes. Let cool.
- Beat the cream cheese, powdered sugar, and vanilla in a medium bowl until creamy and smooth.
- Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners.
- Whisk together melted butter, oil, and both sugars in a large bowl until creamy. Add eggs one at a time, mixing well, then stir in sour cream and milk.
- Sift together flour, baking powder, baking soda, and salt in a separate bowl. Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in chopped strawberries coated with ½ tsp flour.
- Spoon muffin batter into each cup, filling halfway. Add cream cheese filling on top, then cover with more batter until ¾ full.
- Bake for 20-25 minutes until tops are golden brown and a toothpick inserted comes out clean.
Notes
You can prepare the strawberry reduction and cream cheese filling the night before. Store them in airtight containers in the fridge until you’re ready to bake.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg