Ingredients
Scale
- 1 cup strawberries, diced
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- Beat together the melted butter, sugars, and eggs until well combined. Then add the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced strawberries.
- Spoon the mixture into the muffin tin, filling each cup about 1/3 full.
- Add a spoonful of cream cheese in the center of each muffin, then top with more muffin batter until each cup is about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg