Ingredients
Cream cheese mixture
- 4 ounces cream cheese
- 1/3 cup sugar
- 1 teaspoon vanilla
Muffins
- 2 cups flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup strawberries chopped in small pieces
Instructions
- Preheat the oven to 400 degrees F. Grease or Line muffin tins with paper liners.
Cream cheese
- Combine the cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla in a medium mixing bowl and beat with an electric mixer until well combined and smooth. Set aside.
Muffins
- Combine the flour, 1/2 cup granulated sugar, brown sugar, baking soda, and salt in a large mixing bowl. Set aside.
- In another bowl combine the milk, melted butter, egg, and vanilla, whisk together.
- Add the wet ingredients to the flour mixture and fold together until combined. Do not over mix.
- Add the chopped strawberries and fold them in.
- Spoon about 2 tablespoons of the muffin mixture in the prepared muffin tins
- Top with about 1 1/2 teaspoons of the cream cheese filling. Spoon about another tablespoon over top of the cream cheese filling. Spread over the cream cheese filling. The tins should be 2/3 to 3/4 full.
- Bake in the preheated oven for 15 to 18 minutes or until the edges of the muffins start to brown and the muffin spring when you lightly touch them.
Notes
- Wash, dry, and remove the tops of the strawberries. Chop them into small pieces. This will help so that they don't sink to the bottom of the muffins.
- Don't overmix the batter.
- Beat the cream cheese filling with an electric mixer for a smoother filling.
- The muffins can be frozen in an airtight container for up to 3 months.
Nutrition
Calories: 201kcal | Carbohydrates: 28.7g | Protein: 2.8g | Fat: 8.7g | Saturated Fat: 5.4g | Cholesterol: 24mg | Sodium: 144mg | Potassium: 117mg | Fiber: 0.6g | Sugar: 16g | Calcium: 59mg | Iron: 1mg