Description
How to make fluffy strawberry cream cheese muffins bursting with fresh fruit and tangy cream cheese swirls that are perfect for a delightful breakfast or brunch.
Ingredients
- Muffin Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Muffin Wet Ingredients:
- ½ cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ¾ cup whole milk, room temperature
- 1 teaspoon vanilla extract
- Star Flavors & Swirl:
- 1 ½ cups fresh strawberries, diced
- 4 ounces cream cheese, softened
- ¼ cup confectioners’ sugar
- Brightening Touch:
- 1 teaspoon lemon zest
Instructions
- Prep Dry & Swirl: Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a small bowl, combine softened cream cheese and confectioners’ sugar. Preheat oven to 400°F (200°C) and line muffin tin.
- Mix Wet: In a separate medium bowl, whisk together the cooled melted butter, room temperature eggs, milk, and vanilla extract until thoroughly combined. This creates the foundational liquid for your fluffy muffins.
- Fold Batter: Gently pour the wet ingredients into the dry mixture. Mix just until combined; be careful not to overmix. Then, gently fold in the diced fresh strawberries and lemon zest. This ensures tender Strawberry Cream Cheese Muffins.
- Fill & Bake: Fill each lined muffin cup about two-thirds full with batter. Drop a small dollop of the cream cheese mixture on top of each, then swirl gently with a toothpick. Bake for 18-22 minutes until golden.
- Cool Muffins: Once baked, let your delightful Strawberry Cream Cheese Muffins cool in the muffin tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This prevents them from getting soggy.
- Enjoy Warm: Serve these irresistible Strawberry Cream Cheese Muffins warm for the absolute best flavor experience. The fresh strawberries and tangy cream cheese swirl truly shine through, making them perfect for any time.
Notes
Gently fold the batter and avoid overmixing to ensure fluffy, tender muffins, preventing a tough texture.
Store muffins in an airtight container in the refrigerator for 3-4 days; refrigeration is crucial due to cream cheese.
Frozen strawberries work well; toss them in flour (don’t thaw) or substitute with other berries like blueberries.
Serve these delightful muffins warm for the best flavor; they pair wonderfully with coffee or cold milk.
Prepare the cream cheese swirl mixture a day in advance and refrigerate for convenient, fresh muffins.
For enhanced flavor, brown the butter before cooling; this adds a delicious nutty depth to your muffins.
**Allergy Information:** Dairy, Eggs, Gluten