Description
Tender muffins filled with cream cheese and studded with sweet strawberries, topped with a buttery streusel crumb. A breakfast delight that’s tender, sweet, and irresistibly wholesome.
Ingredients
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup heavy cream or milk
2 large eggs
1 cup fresh strawberries, finely chopped
1 cup cream cheese, softened
2 tbsp sugar
1/4 tsp vanilla extract (ensure alcohol-free)
1/2 cup flour
1/3 cup brown sugar
1/2 tsp ground cinnamon
4 tbsp cold unsalted butter, cubed
Instructions
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a bowl, mix flour, baking powder, and salt for the muffin base.
In another bowl, cream butter and sugar until light. Add eggs one at a time, then stir in cream. Fold in flour mixture and strawberries. Divide batter into muffin cups.
In a small bowl, combine cream cheese, 2 tbsp sugar, and vanilla. Pipe or scoop into each muffin. Gently press batter over the filling.
For the streusel, mix flour, brown sugar, cinnamon, and cubed cold butter until crumbly. Sprinkle over muffins.
Bake for 22-25 minutes, or until golden. Cool slightly before serving.
Notes
Substitute fresh strawberries with frozen (thawed and drained) if needed.
Store in an airtight container for up to 2 days. Freeze baked muffins for up to 2 months.
For a citrus twist, add 1 tsp lemon zest to the muffin batter.
- Prep Time: 20
- Cook Time: 25
- Method: Baking
- Cuisine: American