Description
Deliciously moist strawberry muffins filled with a rich cream cheese surprise, perfect for brunch or a sweet afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup milk
- 1 cup fresh strawberries, chopped
- 8 ounces cream cheese, softened
- 1/4 cup sugar (for cream cheese filling)
- 1/2 cup crumbled topping (made of flour, sugar, and butter)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, egg, and milk until smooth.
- Gradually fold in the dry ingredients until just combined, being careful not to overmix.
- Gently fold in the chopped strawberries.
- In a small bowl, blend the softened cream cheese with 1/4 cup sugar until smooth.
- Fill each muffin cup halfway with the muffin batter, add a dollop of the cream cheese mixture, and cover with more batter until nearly full.
- For the crumb topping, combine topping ingredients until crumbly and sprinkle over the tops.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before serving.
Notes
For make-ahead tips: batter can be prepared the night before and stored in the refrigerator. Allow it to reach room temperature before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg