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Strawberry Cream Cheese Muffins

These muffins are made by mixing a batter of flour, sugar, baking powder, and softened cream cheese, then folding in fresh strawberries. The muffins are baked until golden with a moist crumb and visible strawberry pieces inside, featuring a slight tang from the cream cheese. The texture is soft and tender, with bursts of juicy strawberry in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 cup unsalted butter melted
  • 8 oz cream cheese softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries hulled and chopped

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper muffin liners
  • Oven

Method
 

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the flour, sugar, and baking powder. Whisk together until evenly mixed.
  3. Add the melted butter, softened cream cheese, eggs, and vanilla extract to the dry ingredients. Use a whisk to blend until smooth and slightly thickened, with no visible lumps.
  4. Gently fold in the chopped strawberries, ensuring they are evenly distributed but not overmixing to prevent juices from bleeding into the batter.
  5. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
  6. Bake in the preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The muffins should feel firm and spring back slightly when touched.

Notes

Ensure cream cheese is softened for easy mixing. Do not overmix after adding strawberries to maintain a tender crumb.