Description
Indulgent muffins filled with fresh strawberries and a creamy cream cheese center, perfect for breakfast or brunch.
Ingredients
Scale
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/4 cups diced fresh strawberries
- 1 tablespoon all-purpose flour (for tossing strawberries)
- 1/3 cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- In a small bowl, mix the softened cream cheese, 2 tablespoons of granulated sugar, egg yolk, and 1/2 teaspoon of vanilla extract until smooth. Set aside.
- In a large mixing bowl, whisk together the all-purpose flour, 2/3 cup of granulated sugar, baking powder, baking soda, and salt.
- In another bowl, beat together the eggs, milk, vegetable oil, and 1 teaspoon of vanilla extract until well blended.
- Carefully add the wet ingredients to the dry ingredients; stir gently until just combined.
- Toss the diced strawberries with 1 tablespoon of flour to coat them evenly and prevent sinking.
- Gently fold the strawberries into the batter.
- In a small bowl, combine the 1/3 cup of flour and 3 tablespoons of granulated sugar. Stir in the melted butter until a crumbly texture forms.
- Spoon muffin batter into each cup, fill halfway, add approximately 1 teaspoon of cream cheese filling, then cover with remaining batter.
- Sprinkle the crumb topping over each muffin.
- Bake for 18 to 22 minutes, until golden brown. A toothpick inserted should come out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days or freeze for longer storage. Microwave or reheat in the oven before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg