Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding to the batter. They may release more moisture, so reduce the milk slightly if necessary.

Can I make these muffins gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Just ensure the baking powder you use is also gluten-free.

How do I store leftover muffins?

Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat in the microwave for a few seconds before enjoying.

Can I make these muffins without cream cheese?

Yes, you can omit cream cheese if you prefer. You might consider using additional strawberry puree or a fruit filling for moisture instead.

How can I make these muffins sweeter?

If you prefer a sweeter muffin, consider adding an extra 1/4 cup of sugar to the batter. You can also top the muffins with a sweet glaze after they cool.

Delicious Strawberry Cream Cheese Muffins

Ingredients

Units Scale

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup vegetable oil
1 egg
1 cup strawberries, chopped
4 ounces cream cheese, softened
1/4 cup brown sugar
1/4 cup all-purpose flour (for crumb mixture)
1/4 teaspoon cinnamon
2 tablespoons butter, melted

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Instructions

Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
Mix together the dry ingredients: 1 1/2 cups of all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt in a large bowl.
Whisk together 1/3 cup milk, 1/4 cup vegetable oil, and 1 egg until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined; fold in 1 cup of chopped strawberries.
Beat the softened cream cheese until smooth for the filling.
Fill muffin cups halfway with batter, add a dollop of cream cheese, and top with more batter.
Mix 1/4 cup brown sugar, 1/4 cup flour, and 1/4 teaspoon cinnamon with 2 tablespoons melted butter; sprinkle on muffins.
Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Cool slightly before serving.

Notes

Use fresh strawberries for the best flavor. You can substitute low-fat cream cheese for a healthier option.

Author: Sarah Mitchell
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 10g
Sodium: 200mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg