Total Time
40mins
Prep 15 mins
Cook 25 mins

This recipe came from the spring 2010 cooking club magazine. I haven't tried these yet, but they sound yummy.

Ingredients Nutrition

Directions

  1. Heat oven to 400.
  2. Grease bottoms of 12 muffin cups or line with paper liners.
  3. Combine flour, 3/4 cup of the sugar, baking powder, and baking soda in medium bowl.
  4. With pastry blender or 2 knives, cut in butter until mixture is crumbly.
  5. Stir in strawberries.
  6. Whisk all of buttermilk and egg in small bowl until blended.
  7. Gently stir buttermilk mixture into flour mixture just until combined.
  8. Divide evenly among muffin cups.
  9. Dip cream cheese pieces in 2 tbsp of sugar; place in center of each muffin.
  10. Press cream cheese until until level with batter. (Do not cover cream cheese with batter.)
  11. Sprinkle muffins with remaining 1 tbsp sugar.
  12. Bake 20-25 minutes or until light brown and toothpick inserted off center comes out clean (do not put toothpick in cream cheese).
  13. Cool on wire rack 10 minutes.
  14. Remove from pan; serve warm or at room temperature. Store in refrigerator.