Strawberry Cream Cheese Muffins
Delicious homemade strawberry muffins with cream cheese swirled inside and on the tops!
Servings: 6 jumbo muffins
Calories: 611kcal
Equipment
- Muffin pan & liners
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Toothpick
- Wire cooling rack
Ingredients
- 6 ounces (170.1 g) cream cheese room temperature
- 1 cup (200 g) granulated sugar divided
- 2¼ cups (281.25 g) all-purpose flour weighed in grams (see metric tab) or spooned & leveled
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup chopped strawberries fresh or frozen
- 2 large eggs room temperature
- ½ cup (118.29 ml) vegetable oil or other neutral oil
- 1½ teaspoons vanilla extract
- ½ cup + 1 teaspoon milk divided, whole is preferred
Instructions
- Preheat oven to 425°F and line a jumbo muffin pan with liners (or coat with baking spray).
- In a small/medium bowl, mix together the cream cheese and ¼ cup (50 grams) of sugar really well.
- In a large bowl, whisk together the flour, ¾ cup (150 grams) of sugar, salt and baking powder. Add the strawberries to lightly coat them in the mixture.
- In a medium bowl, mix together the eggs, oil, vanilla extract and ½ cup of milk.
- Fold the wet ingredients into the dry ingredients just until a few flour streaks remain.
- Gently stir ⅔ of the cream cheese mixture into the batter until almost fully combined.
- Mix 1 teaspoon of milk into the remaining ⅓ of the cream cheese mixture.
- Fill the muffin liners with batter, about ⅔ full. Spoon the remaining cream cheese mixture onto the tops and swirl it around with a toothpick.
- Bake muffins at 425°F for 5 minutes and then without opening the oven door, reduce the heat to 375°F and bake until a toothpick comes out clean (about an additional 14-16 minutes).
- Let the muffins cool in the pan until they're just warm to the touch, then transfer them to a wire rack.
Notes
Measuring Flour: For best results, weigh the flour in grams using a scale (see metric tab in recipe card above). If you're using measuring cups, use the spoon and level method.
Storage: Store muffins in an airtight container at room temperature for 3 days or in the freezer for 1 month.
Regular Muffins: Distribute the batter between 12-14 regular muffin liners and bake at 375°F for about 15-20 minutes.
Mini Muffins: Bake 24-28 mini muffins at 350°F for 10-15 minutes.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 611kcal | Carbohydrates: 74g | Protein: 10g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 532mg | Potassium: 182mg | Fiber: 2g | Sugar: 37g | Vitamin A: 523IU | Vitamin C: 14mg | Calcium: 192mg | Iron: 3mg
