Description
Delicious muffins bursting with sweet strawberries and a creamy cream cheese center, perfect for any occasion.
Ingredients
Scale
- 2 cups strawberries, halved
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
- 6 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 6 tbsp unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs
- 3/4 cup sour cream
- 1 cup milk
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 cup strawberries, chopped
- 1/2 tsp all-purpose flour
Instructions
- Combine the halved strawberries with 1/4 cup of granulated sugar and 2 tablespoons of lemon juice in a saucepan over medium heat. Stir occasionally until the strawberries soften and release their juices, about 5-7 minutes.
- Allow this luscious mix to simmer until it thickens slightly, roughly another 5 minutes. Remove from heat and let it cool.
- In a medium mixing bowl, beat the softened cream cheese, 1/3 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Chill briefly in the refrigerator while preparing the muffin batter.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with baking spray.
- Whisk together the melted butter, vegetable oil, eggs, sour cream, and 1 cup of milk until well combined.
- Mix together the flour, baking powder, baking soda, salt, and sugar in a separate bowl. Gradually add the dry ingredients to the wet mix, stirring gently until just combined.
- Fold in the chopped strawberries that have been lightly tossed in flour. Fill each muffin cup about halfway with batter.
- Add a generous dollop of the cream cheese mixture in the center, then top with more muffin batter until nearly full. Use the strawberry reduction to drizzle a teaspoon on top of each muffin.
- Bake for 18-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm for the best experience.
Notes
These muffins keep well in the fridge for 3-4 days or freeze beautifully for up to 3 months. Opt for the freshest strawberries available for the best flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg