Description of this recipe
These Strawberry Cream Cheese Muffins are a delightful treat that perfectly blends the sweet and tangy flavors of fresh strawberries with the rich, creamy texture of cream cheese. Each bite offers a moist, fluffy muffin studded with juicy strawberries and pockets of smooth, melt-in-your-mouth cream cheese. These muffins are ideal for breakfast, brunch, or a delightful afternoon snack. They are easy to make, and their appealing appearance and irresistible taste make them a crowd-pleaser for both kids and adults. This recipe provides a balanced mix of flavors and textures, making it a standout addition to your baking repertoire.
Why you will love this recipe
You will absolutely love these Strawberry Cream Cheese Muffins because they are:
- Flavorful and Moist: The combination of fresh strawberries and cream cheese creates a burst of flavor that’s both refreshing and satisfying. The muffins are incredibly moist, ensuring a delightful texture in every bite.
- Easy to Make: This recipe is straightforward and requires minimal effort, making it perfect for beginner bakers or anyone looking for a quick and easy treat. The simple instructions ensure a hassle-free baking experience.
- Versatile: These muffins can be enjoyed any time of day, whether it’s a quick breakfast, a delightful brunch addition, or a sweet afternoon snack. They’re also perfect for potlucks, picnics, or bake sales.
- Visually Appealing: The vibrant red strawberries and creamy white cheese create a beautiful contrast that makes these muffins look as good as they taste.
- Customizable: You can easily adapt the recipe to suit your preferences by adding nuts, chocolate chips, or different types of berries.
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup fresh strawberries, chopped
- 8 ounces cream cheese, softened and cut into small cubes
Preparation:
Step 1: Preheat your oven to 375°F (190°C). Place paper liners in a 12-cup muffin tin. This ensures the muffins don’t stick and makes for easy removal.
Step 2: In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed, which is crucial for a light and fluffy muffin texture.
Step 3: In a separate bowl, combine the wet ingredients. Beat the eggs lightly, then mix in the milk and melted butter. Ensure the butter isn’t too hot when added to the eggs to prevent them from cooking.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough muffins. A few lumps are perfectly fine.
Step 5: Gently fold in the chopped strawberries and cubed cream cheese. Distribute them evenly throughout the batter, ensuring that each muffin will have a good balance of both. Handle the mixture delicately to prevent the strawberries from releasing too much juice, which can make the muffins soggy.
Step 6: Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. This allows the muffins enough room to rise without overflowing.
Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The baking time may vary slightly depending on your oven, so keep a close eye on them.
Step 8: Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
COOKING Rating:
- Ease of Preparation: Easy
- Taste: Delicious
- Overall: Highly Recommended
Serving Suggestions:
- Serve warm with a pat of butter or a dollop of whipped cream.
- Enjoy with a cup of coffee or tea for a delightful breakfast or brunch.
- Pack them in a lunchbox for a sweet midday treat.
- Offer them as a dessert at your next gathering.
Tips:
- Use Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature. This helps the batter come together more smoothly and results in a more even baking.
- Don’t Overmix: Overmixing the batter can lead to tough muffins. Mix the wet and dry ingredients until just combined.
- Softened Cream Cheese: Make sure your cream cheese is softened for easier incorporation into the batter.
- Fresh Strawberries: While you can use frozen strawberries in a pinch, fresh strawberries provide the best flavor and texture.
- Variations: Add a streusel topping for extra sweetness and crunch. Mix 1/4 cup of flour, 1/4 cup of sugar, and 2 tablespoons of cold butter, then crumble over the muffins before baking.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Nutritional Information: (per muffin, approximate)
- Calories: 250
- Protein: 4g
- Sodium: 200mg
Conclusion
These Strawberry Cream Cheese Muffins are a delightful treat that’s perfect for any occasion. With their moist, fluffy texture and the delicious combination of strawberries and cream cheese, they are sure to become a family favorite. Whether you’re looking for a quick and easy breakfast option or a sweet snack to enjoy with friends, these muffins are a perfect choice. Happy baking!
Questions and Answers About This Recipe:
Q1: Can I use frozen strawberries instead of fresh ones?
A: Yes, you can use frozen strawberries if fresh ones are not available. However, be sure to thaw them completely and drain any excess liquid before folding them into the batter. This will prevent the muffins from becoming soggy. Also, consider dicing the frozen strawberries while they are still partially frozen to maintain their shape.
Q2: How do I store these muffins to keep them fresh?
A: To keep your Strawberry Cream Cheese Muffins fresh, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them for up to a week. Just be aware that refrigerating them may slightly alter the texture, making them a bit denser.
Q3: Can I make these muffins ahead of time?
A: Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to add the strawberries and cream cheese just before baking to prevent them from breaking down and affecting the batter’s consistency. When you’re ready to bake, give the batter a gentle stir and proceed as directed.
Q4: Can I add a glaze to these muffins?
A: Absolutely! A simple glaze can add an extra touch of sweetness and visual appeal. To make a glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth. Drizzle the glaze over the cooled muffins. You can also add a touch of vanilla extract or almond extract to the glaze for added flavor.
Q5: What can I substitute for cream cheese if I don’t have any on hand?
A: If you don’t have cream cheese, you can substitute it with mascarpone cheese or Greek yogurt. Mascarpone cheese will provide a similar rich and creamy texture, while Greek yogurt will add a tangy flavor and slightly denser texture to the muffins. Both can be used in equal amounts as a direct substitute for cream cheese in this recipe.
