Description
Delightful muffins bursting with fresh strawberries and a creamy cream cheese filling, perfect for breakfast or snacks.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strawberries, diced
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
- Cream the softened butter in another bowl. Add the buttermilk, eggs, and vanilla extract, stirring until fully combined.
- Combine the wet and dry ingredients gradually, mixing until just combined.
- Fold in the diced strawberries, ensuring they are evenly distributed throughout the batter.
- Blend the softened cream cheese, powdered sugar, and lemon juice in a small bowl until smooth.
- Fill each muffin cup halfway with batter, add a dollop of the cream cheese mixture, and cover with more batter until nearly full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool slightly before serving, and enjoy!
Notes
Store muffins in an airtight container at room temperature for up to two days. Refrigerate for up to a week or freeze for up to three months. Reheat in the microwave for 10-15 seconds.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American