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strawberries and cream muffins on serving board
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Strawberries and Cream Muffins

Course Bakery
Cuisine American
Keyword Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12 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
  • 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.