These moist strawberry muffins with cream cheese filling are not only easy to make but also bursting with flavor, making them an ideal treat for breakfast or brunch.
Ingredients
Scale:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk (or milk with 1 tablespoon vinegar)
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, hulled and diced
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the melted butter, egg, vanilla extract, and buttermilk until well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Gently fold in the diced strawberries.
In another small bowl, beat together the softened cream cheese, powdered sugar, and additional vanilla extract until smooth.
Fill each muffin cup about halfway with the batter, then spoon a dollop of the cream cheese mixture into the center, followed by more batter.
Bake the muffins for 18-22 minutes or until golden brown and a toothpick comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
