Strawberries and Cream Muffins are decadent and a delicious way to bake with fresh strawberries. Almond and vanilla flavored cake with layers of berries, and a vanilla cream cheese ribbon in the middle.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Strawberry and Cream Muffins are layered with a vanilla almond muffin mixture, sweetened vanilla cream cheese layer (almost like cheesecake!), and tons of fresh chopped strawberries.
These muffins are so yummy and one of my favorite muffins to make! These are also excellent when made with blackberries, blueberries, or raspberries.
While it may seem like there are many steps with a layered muffin, I assure you that this is a breeze to make and the results are delicious. The perfect amount of sweetness and the fresh berries make it over the top yummy.
Monday began Spring Sweets Week and I will be celebrating with a few other friends this week and there is a giveaway. The bottom of the page has all the details to enter!
I made these muffins with sugar from one of the event sponsors, Dixie Crystals.
Ingredients
Muffin Batter
- whole milk - 2% works as well, but I prefer whole for a richer muffin
- unsalted butter - you can use salted butter. If you use salted do not add additional butter
- vanilla extract
- almond extract
- eggs
- All-Purpose flour
- granulated sugar
- baking powder
- salt
- fresh strawberries - I have not tested this recipe using frozen. If using frozen, I recommend fully thawing and pressing out any excess liquid.
- muffin tin
- muffin liners
Cream Cheese Filling
- cream cheese - full-fat cream cheese works best for this recipe.
- egg
- granulated sugar
- vanilla extract
Instructions
- Pre-heat oven to 375°F.
- Line muffin tin with paper liners. Set aside.
- Cut the strawberries into small pieces and set aside.
- In a small bowl, whisk together cream cheese, egg, sugar, and vanilla extract. Set aside.
- Whisk melted butter, vanilla extract, almond extract, and milk together. Whisk in the eggs one by one.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Slowly add the wet ingredients to the dry. Use a spatula to gently stir. It is ok if there are streaks of flour in the batter. Do not over mix.
- Fill each muffin cup about ⅓ of the way full. Sprinkle a few pieces of strawberry on top. Scoop about 1 ½ teaspoon of the cream cheese over the berries.
- Next, cover with muffin batter. It is ok if the berries are peeking out from the batter. Top with remaining strawberries.
- Bake the muffins for about 18 minutes. The muffins should be slightly browned on top, but a toothpick should come out clean when inserted into the center.
- Remove from the oven and allow muffins to cool. Store in an airtight container.
Looking For More Strawberry Recipes?
Frozen Strawberry Margarita Popsicles
Strawberry Pretzel Parfaits from Cookaholic Wife
If you’ve tried my Strawberries and Cream Muffins or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Strawberries and Cream Muffins
Ingredients
Muffin Batter
- 1 cup whole milk
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 eggs
- 2 cups All-Purpose flour
- ⅔ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries chopped into small pieces
Cream Cheese Filling
- 4 oz cream cheese softened
- 1 egg beaten
- ¼ cup granulated sugar
- ¼ teaspoon vanilla extract
Instructions
- Pre-heat oven to 375°F.
- Line muffin tin with paper liners. Set aside.
- Cut the strawberries into small pieces and set aside.
- In a small bowl, whisk together cream cheese, egg, sugar, and vanilla extract. Set aside.
- Whisk melted butter, vanilla extract, almond extract, and milk together. Whisk in the eggs one by one.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Slowly add the wet ingredients to the dry. Use a spatula to gently stir. It is ok if there are streaks of flour in the batter. Do not over mix.
- Fill each muffin cup about ⅓ of the way full. Sprinkle a few pieces of strawberry on top. Scoop about 1 ½ teaspoon of the cream cheese over the berries.
- Next, cover with muffin batter. It is ok if the berries are peeking out from the batter. Top with remaining strawberries.
- Bake the muffins for about 18 minutes. The muffins should be slightly browned on top, but a toothpick should come out clean when inserted into the center.
- Remove from the oven and allow muffins to cool. Store in an airtight container.
Natalie
I enjoyed making your strawberry muffins with my kids, thanks!
Sarah James
Your strawberry muffins were delicious, thanks for sharing the recipe.
Rika
The almond extract goes well with the strawberry flavor! I also loved the creamy filling! So perfect.