Best 5 Strawberry Cream Cheese Muffins Recipes

STRAWBERRY-CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400ºF. Line a 12 cup muffin tin with cupcake papers, then spray lined pan lightly with nonstick cooking spray.
• 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.
• 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).
• 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.
• 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).
• 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.

STRAWBERRY MUFFINS WITH CREAM CHEESE SPREAD

Steps:

• Combine cream cheese, strawberries, and honey in a food processor; pulse until smooth. Transfer to an airtight container and refrigerate.
• Preheat the oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray or line with paper muffin liners.
• Mix strawberries and 1 tablespoon sugar in a bowl. Set aside for 10 minutes.
• Stir flour, 3/4 cup sugar, baking powder, and salt together in a large bowl. Whisk eggs, milk, vegetable oil, and orange zest in a small bowl until well blended. Add the egg mixture to the flour mixture, stirring until just combined.
• Drain strawberries and gently fold into the batter. Divide the batter equally among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Serve warm or cooled with the strawberry cream cheese spread.

STRAWBERRY POPPY SEED CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees F and line 12 muffin cups with paper liners.
• Stir together pancake mix, Almond Breeze, sugar, oil, extract, and poppy seeds in a medium bowl. Lightly stir in strawberries and cream cheese. Add strawberry jam and swirl lightly with a knife.
• Spoon into prepared cups and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

STRAWBERRY VANILLA MUFFINS WITH TOASTED COCONUT CREAM CHEESE FROSTING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, baking powder, and salt together in a large bowl.
• Mix Greek yogurt, coconut oil, oat milk, and 2 teaspoons vanilla extract in a bowl until smooth. Add 1/2 cup honey and egg; stir thoroughly.
• Stir Greek yogurt mixture into flour mixture until just combined. Fold in strawberries until evenly distributed in the batter.
• Divide batter among lined muffin cups, filling each 1/2 to 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 22 minutes. Transfer muffins to a cooling rack; let cool completely, 20 to 30 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Spread coconut on a baking sheet lined with parchment paper.
• Toast coconut in the preheated oven until lightly browned, about 5 minutes.
• Whisk cream cheese with a fork in a small bowl until light and fluffy. Stir in 1 tablespoon honey and 1 teaspoon vanilla extract. Spread frosting over muffins; sprinkle toasted coconut on top.

CHUNKY CREAM CHEESE AND STRAWBERRY (OR ANY FRUIT) MUFFINS..RECIPE BY LAURA

Steps:

• 1. Preheat oven to 400 dF. Prepare your favourite muffin pans.
• 2. Mix first 4 dry ingredients in a bowl with a fork until well combined.
• 3. In another bowl, heat the butter until liquid and mix in the sour cream, juice, egg and fruit pieces with a fork.
• 4. Add the wet ingredients to the dry ingredients. Add cubed cream cheese and fold together until just combined (there should be no large patches of flour, do not mix further) and cream cheese is evenly distributed but still in chunks (be gentle!).
• 5. Spoon mix into prepared muffin pans (I got 14 out of my batch). If you are a real cream cheese fan (which I am!!) add a teaspoon (or a sm. cube) of cream cheese in the center of each muffin.
• 6. Bake for 15-to-20 minutes or until muffins are golden and when you touch the center of one it springs back. Enjoy!