Strawberry-Cream Cheese Muffins

Submitted by Muffin Goddess

"Found this on a website somewhere. Nice and moist, and the cream cheese complements the berries nicely. These taste best on the day they are made."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 12 muffins
• Serves: 12

ingredients

• 2 cups all-purpose flour
• 3⁄4 cup sugar
• 3 tablespoons sugar, divided
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 6 tablespoons chilled butter, cut into pieces
• 1 cup chopped strawberry
• 3⁄4 cup buttermilk, plus
• 2 tablespoons buttermilk
• 1 egg
• 1 (3 ounce) package cream cheese, cut into 12 cubes

directions

1. Preheat oven to 400ºF. Line a 12 cup muffin tin with cupcake papers, then spray lined pan lightly with nonstick cooking spray.
2. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder and baking soda. Cut in butter with a pastry blender until mixture is crumbly. Stir in chopped strawberries.
3. In a small bowl, blend buttermilk and egg with a whisk. Gently stir buttermilk mixture into flour mixture, mixing only until just combined (do not overmix). Divide batter evenly among muffin cups (you will seem to have too much batter for 12 muffins, but it's not).
4. Place 2 tbs of sugar in a small dish. Dip each cream cheese cube in the sugar, then place each dipped cube into the center of each muffin. Press the cheese cubes into the muffin batter until they are level with the batter (don't submerge the cream cheese in the batter, though; the tops should still be visible). Sprinkle the muffins evenly with the remaining 1 tbs of sugar.
5. Bake muffins for 20-25 minutes, or until light brown (a toothpick inserted off-center comes out clean -- do not insert toothpick into cream cheese).
6. Remove baked muffins from the oven and cool in pan on a wire rack for 10 minutes. Remove muffins from pan and serve warm or fully cooled. Store any leftovers in the fridge.

Reviews

[Kathryn C]

Simply delicious! Once I'd found a website to help me convert from US cups to UK metric weights, this recipe gave us perfect, light, tasty, crisp on the outside, soft muffins. Rolling the cream cheese in sugar is a bit of a faff, but so worth it and I cut the strawberries too small the first time I made this. I might even try adding some freeze-dried strawberry pieces next time. The muffins are also delicious when reheated from frozen. Thank you for sharing this recipe.

 

[alligirl]

These are decadent special occasion muffins! Or everyday, if you stay at home! ;-) Mine turned out beautifully, following the directions as written! You ARE the Muffin Goddess! :D Thanks for sharing a great recipe!

 

[ElizabethKnicely]

These turned out pretty good. I agree that they need more sugar, probably more like 1 1/2 cups, but that might be because the strawberries themselves are not very sweet this time of year in Pennsylvania. I also think that the strawberry pieces probably could be upped to 2-3 cups. Thanks so much for a yummy breakfast for dinner tonight! Made for Spring 2013 PAC.

 

[Paris D]

Are you KIDDING me with these??? These are THE BEST muffins we've EVER made! Seriously. And the amount of sugar in them is perfect - more sugar would ruin them, in my opinion. Hubs cut strawberries in half and placed a half on top of each muffin before sticking them in the oven. Best birthday breakfast ever!! Thanks so much for posting. We will make these over and over.

 

[under12parsecs]

I made these into 1 loaf of bread because it is so much easier for DH to take to work as bread than muffins. I put half the batter in the pan, then layered in the cream cheese cubes and topped with remaining batter. I added 1/4 c brown sugar to the batter for a sweeter bread and found this to be wonderful!