These Strawberries & Cream Muffins are the perfect Summer Sunday morning breakfast or a delicious dessert made with fresh, juicy strawberries and a slight tang from the cream cheese in the batter. The combination of sweet strawberries and creamy, tangy cream cheese creates a delightful treat that is sure to please. Whether you’re enjoying them fresh out of the oven with a cup of coffee or as a sweet afternoon snack, these muffins are a fantastic way to celebrate the flavors of summer.
For an extra touch of indulgence, consider adding a sprinkle of sugar on top of the muffins before baking. This creates a slightly crispy, sweet topping that contrasts beautifully with the soft, moist interior. Additionally, a drizzle of melted white chocolate or a dusting of powdered sugar after baking can add a decadent finish. Feel free to experiment with different berries or fruit. Blueberries, raspberries, or even a mix of your favorite summer fruits can be swapped in for a different twist on this classic recipe. Adding a handful of nuts or seeds can also provide a pleasant crunch and additional flavor.
Ingredients You’ll Need for the Strawberries & Cream Muffins:
- Cream cheese: Adds a creamy, tangy flavor to the muffins.
- Granulated sugar: Sweetens both the muffin batter and the cream cheese mixture.
- All-purpose flour: Provides structure to the muffins.
- Salt: Enhances the overall flavor.
- Baking powder: Helps the muffins rise and become fluffy.
- Fresh strawberries: Adds bursts of juicy sweetness throughout the muffins.
- Eggs: Adds richness and helps bind the ingredients together.
- Neutral oil: Keeps the muffins moist.
- Vanilla extract: Adds a warm, sweet flavor.
- Milk: Adds moisture to the batter and cream cheese mixture; whole milk is preferred.
For making the Strawberries & Cream Muffins, here are the essential tools you’ll need:
- Mixing Bowls: You’ll need a few mixing bowls in different sizes to combine the dry ingredients and wet ingredients.
- Whisk: A whisk is essential for blending the dry ingredients and whisking the wet ingredients until smooth.
- Electric Mixer: An electric hand mixer or Stand Mixer will help you cream all of the ingredients, ensuring a smooth texture.
- Spatula: A silicone spatula is perfect for folding the wet and dry ingredients together without over-mixing.
- Muffin Pan: A standard 12-count muffin pan is needed to bake the muffins. Make sure it’s well-greased or lined with paper muffin liners.
- Measuring Scale: To accurately measure all your ingredients in grams.
- Cookie Scoop: A cookie scoop helps evenly distribute the batter into the muffin cups, ensuring uniform muffin sizes.
- Toothpicks: Toothpicks are handy for swirling the cream cheese on top of the muffins and checking if they’re baked through.
- Cooling Rack: A cooling rack allows the muffins to cool evenly after baking, preventing them from becoming soggy.
Here is the full Recipe:
Ingredients:
- 170 g (3/4 cup) cream cheese, room temperature
- 150 g + 25 g (3/4 cup + 2 tbsp) granulated sugar, divided
- 281 g (2 1/4 cups) all-purpose flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 150 g (1 cup) chopped fresh strawberries
- 2 large eggs, room temperature
- 118 ml (1/2 cup) neutral oil
- 1 1/2 tsp vanilla extract
- 120 ml + 1 tsp (1/2 cup + 1 tsp) milk, divided
Directions:
- Preheat: Preheat your oven to 220°C (425°F) and line a muffin pan with liners or coat with baking spray.
- Cream Cheese Mixture: In a small/medium bowl, mix together the cream cheese and 25 g (2tbsp) of sugar really well.
- Dry Ingredients: In a large bowl, whisk together the flour, 150 g (3/4 cup) of sugar, salt, and baking powder. Add the strawberries to lightly coat them in the mixture.
- Wet Ingredients: In a medium bowl, mix together the eggs, oil, vanilla extract, and 120 ml of milk.
- Combine: Fold the wet ingredients into the dry ingredients just until a few flour streaks remain. Gently stir 2/3 of the cream cheese mixture into the batter until almost fully combined. Mix 1 teaspoon of milk into the remaining 1/3 of the cream cheese mixture.
- Fill Muffin Liners: Fill the muffin liners with batter, about ⅔ full. Spoon the remaining cream cheese mixture onto the tops and swirl it around with a toothpick.
- Bake: Bake muffins at 220°C (425°F) for 5 minutes and then without opening the oven door, reduce the heat to 190°C (375°F) and bake until a toothpick comes out clean (about an additional 14-16 minutes).
- Cool: Let the muffins cool in the pan until they’re just warm to the touch, then transfer them to a wire rack. Enjoy!
Tips and Tricks:
Tips for the Muffins:
- Fresh Strawberries: Use fresh strawberries for the best flavor and texture. If using frozen strawberries, thaw and drain them thoroughly to avoid excess moisture in the batter.
- Cut Evenly: Dice strawberries into small, uniform pieces to ensure they distribute evenly throughout the muffins and don’t sink to the bottom.
- Coat with Flour: Toss the strawberry pieces with a bit of flour before adding them to the batter. This helps prevent the strawberries from sinking and ensures they stay evenly distributed.
- Mixing: Don’t overmix the batter. Mix until the ingredients are just combined to avoid dense muffins.
- Incorporate Gently: Gently fold in the strawberries to avoid breaking them up and releasing too much juice into the batter.
General Tips:
- Preheat Oven: Make sure your oven is preheated to the correct temperature. This ensures even baking and helps the muffins rise properly.
- Muffin Liners: Line your muffin tin with paper liners or grease it well to prevent sticking. For added ease, you can lightly spray the liners with non-stick spray.
- Check for Doneness: Start checking the muffins a few minutes before the suggested baking time is up. Insert a toothpick or cake tester into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool Properly: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove.
- Store Properly: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat gently to enjoy them fresh.
By following these tips, you’ll create Strawberry & Cream Muffins with a perfect balance of sweet strawberries, creamy filling, and a tender crumb. Enjoy baking!
More Baking Ideas:
- Banana Chocolate Chip Muffins – Enjoy the perfect blend of ripe bananas and melty chocolate chips in these Banana Chocolate Chip Muffins. Each bite offers a soft, flavorful treat that’s both comforting and irresistible.
- Triple Chocolate Muffins – Get ready to elevate your chocolate game with these Triple Chocolate Muffins inspired by the Olympic Village. Packed with rich chocolate chunks, cocoa powder, and a touch of gold-inspired flair, they’re a decadent treat that’s sure to make you feel like a champion.
- Nutella Muffins – Craving a decadent treat? These Nutella Muffins are a delightful indulgence, combining rich Nutella with soft, fluffy muffin texture for a chocolate lover’s dream.
- White Chocolate Berry Muffins – Sweet, creamy white chocolate meets juicy berries in these White Chocolate Berry Muffins. They’re a delightful way to enjoy the best of both worlds, making them a must-try for any dessert lover.
Watch the recipe video here. Let’s get to baking! Here is the full recipe:
Summary
Recipe Name
Author Name
Strawberries & Cream Muffins
Isabel
Published On
