Description
Deliciously moist muffins filled with juicy strawberries and rich cream cheese, perfect for breakfast or as a delightful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 8 oz. cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 to 1½ cups diced fresh strawberries
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare a muffin tin with paper liners or grease it lightly.
- Mix together flour, baking powder, and baking soda in a large bowl.
- Blend cream cheese, sugar, and vanilla extract in a separate bowl until creamy.
- Add the egg and mix well.
- Combine milk and vegetable oil in another bowl, then mix with cream cheese mixture.
- Gradually add the wet mixture to the dry ingredients, stirring gently.
- Fold in diced strawberries carefully.
- Fill muffin tins about ¾ full with the batter.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a cooling rack.
Notes
These muffins can be made ahead and stored in the refrigerator or frozen for later. Customize with nuts or chocolate chips for variety.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg