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Strawberry Cream Cheese Muffins

Moist Strawberry Cream Cheese Muffins for Your Sweet Mornings

Delightful Strawberry Cream Cheese Muffins offer a moist, fluffy texture and a burst of fresh fruit, perfect for breakfast or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups all-purpose flour substitute with gluten-free flour blend for gluten-free option
  • 1 cup granulated sugar can use coconut sugar for a lower glycemic index
  • 1 tablespoon baking powder ensure it's fresh for best results
  • 1 teaspoon salt omit if following a low-sodium diet
  • 1/2 cup unsalted butter can replace with coconut oil for a dairy-free option
  • 2 large eggs use flax eggs for a vegan version
For the Creamy Mixture
  • 1 cup milk use almond or oat milk for dairy-free
  • 1 teaspoon vanilla extract use pure vanilla for the best results
  • 4 ounces cream cheese substitute with vegan cream cheese if needed
For the Fruity Filling
  • 1 cup fresh strawberries can use frozen strawberries if thawed and drained

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • paper liners

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the wet ingredients: eggs, milk, vanilla extract, and melted butter until smooth.
  4. Gently fold in the cream cheese into the wet mixture until marbled.
  5. Pour the wet mixture into the dry ingredients and fold gently to combine, ensuring a slightly lumpy batter.
  6. Fold in the sliced fresh strawberries evenly without mashing them.
  7. Scoop the batter into the prepared muffin cups, filling each about 2/3 full.
  8. Bake in the preheated oven for 22-25 minutes until golden brown and a toothpick inserted comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to maintain a fluffy texture. Store muffins in an airtight container in the fridge for up to 4 days.

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