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.
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
- Preheat the oven to 350 degrees.
- In a mixer cream together the cream cheese, butter, and sugar. Add the eggs, buttermilk, and vanilla and mix until just combined.
- In a bowl whisk together the flours, baking powder, baking soda, and the salt. Add the dry ingredients to the mixing bowl and mix until just combined. Be careful not to over mix. The batter will be thick, almost like cookie dough.
- Fold in 1 cup of strawberries. Spoon batter into a paper lined muffin pan.
- Fill the muffin cups about 3/4 of the way full and top with remaining 1/4 cup chopped strawberries (2-3 pieces per muffin, lightly press into the dough.
- Bake for about 20 minutes, until the tops are golden. Cool on a cooling rack for about 15 minutes.
Notes
Yields: 15 Muffins
Estimated time: 30 minutes
{ 19 comments… read them below or add one }
These scream spring. They look so fresh and yummy.
These look absolutely yummy! I have all the ingredients, so I’m going to make this as part of the “breakfast for dinner” tonight.
My mom is obsessed with fresh strawberries in cupcakes & muffins so I need to make these for her asap! I love the way they look without liners.
Yum! I love cream cheese in baked goods!
I’ve seen ricotta muffins before but cream cheese muffins have somehow eluded me. These sound delicious!
Fresh local strawberries!!??! Will try this recipe when we have fresh local strawberries in probably a little less than 3 months. It sounds yummy.
Oh, I wish strawberries were in season here. We have a couple of months to go. Once the berries start to show up I’ll have to give these a try!
These muffins look delicious especially with the cream cheese. Love your photos too!
i bought way too many strawberries. are these muffins nice and moist? would love to give them a go. they look really good. anything with cream cheese in it has to be moist and tasty.
Oh yeah, definitely. The cream cheese won’t let you down!
They look so so good.. They look soft and those strawberries look really lovely.
What if I wanted to use frozen? Could I do that?
Well, you could try. But I’d be worried that they’ll be too soft and moist to hold up in the muffin during/after baking.
I used frozen Trader Joe’s strawberries, and they are delicious!
These look awesome! I am definitely going to try them next time I pick up some strawberries at the store!
This is the second recipe of yours I have tried and they were delightful!! I had to cook mine for 10 minutes longer for mine to get golden, but they were perfect and not overly sweet, just right!
@Katrina, Glad you liked them! I’ve baked more of those muffins in the last three weeks than I should admit. They’re awesome for breakfast
Baked these tonight with some of the 4 pounds of farmer’s market strawberries I got. Holy Cow, these muffins are amazing! Thanks for sharing this great recipe!
Decided to make these for breakfast this morning after my hubby pulled an all-nighter. They’re in the oven now and, after sampling the batter, I can hardly wait to taste the finished product! Thanks for the recipe!