Strawberry Cream Cheese Muffins

by Shawnda on April 12, 2011

in Breakfast,Fruit,Muffins and Scones,Strawberries

Strawberry Cream Cheese Muffins

While dessert is typically at the top of our list when it comes to strawberries, breakfast is a close second.

Muffins, scones, and anything else that can be eaten with one hand has been super popular around here ever since the Foodie Baby made her appearance last year. They’re also popular with the Foodie Groom who can grab one on his way out of the door, since he always seems to be running 5 minutes too late to have a bowl of cereal.

Strawberry Cream Cheese Muffins

I replaced half of the flour with whole wheat pastry flour and reduced the sugar a bit. With the abundance of fresh local strawberries, these muffins are going to stay in heavy rotation for a while.

Strawberry Cream Cheese Muffins

Moist cream cheese muffins studded with fresh strawberry chunks.

Ingredients

  • 2 cups flour (I used half AP, half whole wheat pastry)
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 tsp vanilla extract
  • 1 1/4 cup chopped fresh strawberries, divided

Instructions

  1. Preheat oven to 350.
  2. Line two muffin tins with 15 cupcake liners (split the muffins between the two pans, 7 and 8) or spray with baking spray.
  3. Cream the cream cheese, butter, and sugar together on medium-high for 2-3 minutes, until uniform and light.
  4. Turn the mixer to low and add the eggs, one at a time, waiting until the first is completely incorporated before adding the second.
  5. Add buttermilk, vanilla and mix until just combined.
  6. Add flours, baking powder, baking soda, and salt and run the mixer on low only until just combined (the batter will be very thick).
  7. Add 1 cup of strawberries and let the mixer run 5-10 seconds to distribute.
  8. Scoop batter into the prepared pan.
  9. Fill cups ~3/4 full and top with remaining 1/4 cup chopped strawberries (2-3 pieces per muffin, lightly pressing them into the batter).
  10. Bake until the tops are golden, about 20 minutes, rotating them at 10 minutes.
  11. Let cool in pan 10 minutes and then turn out onto a rack to cool completely.
  12. Leftovers will keep ~3 days in an airtight container.

Notes

Yields: 15 Muffins

Adapted from So Tasty So Yummy

Estimated time: 30 minutes

{ 26 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: