Strawberry Cream Cheese Muffins
Buttermilk-based strawberry cream cheese muffins with a crumb topping, made with fresh strawberries and a creamy filling.
Ingredients
- 2 cups all-purpose flour 250g
- 1 cup sugar 200g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, melted
- 1 large egg
- 1 cup milk 240ml
- 1 cup fresh strawberries 150g, chopped
- 8 ounces cream cheese 226g, softened
- 1/4 cup sugar 50g, for cream cheese filling
- 1/2 cup crumbled topping made of flour, sugar, and butter
Instructions
Preheat Oven and Prep Pan:
Set oven to 350°F (175°C). Place paper liners in a muffin tin.Whisk Dry Ingredients:
Combine flour, sugar, baking powder, and salt in a large bowl, whisking well.Mix Wet Ingredients:
In a separate bowl, stir melted butter, egg, and milk until uniform.Combine Wet and Dry:
Slowly incorporate dry mixture into wet, folding until barely combined; avoid overmixing.Fold in Strawberries:
Carefully mix in chopped strawberries.Make Cream Cheese Filling:
In a small bowl, beat softened cream cheese with 1/4 cup sugar until creamy.Fill Cups with Batter and Filling:
Spoon batter into each muffin cup to half full. Place a dollop of cream cheese mixture in the center, then top with more batter until cups are nearly full.Add Crumb Topping:
Mix crumb topping components until crumbly; scatter over muffin tops.Bake Muffins:
Bake for 18-20 minutes, or until a toothpick inserted in the center emerges clean.Cool Before Serving:
Let cool for a few minutes before serving.