I swear, you guys, I’ve got a *serious* weakness for muffins! And let me tell you, these Strawberry Cream Cheese Muffins are the absolute bomb. Seriously, I’ve spent years tweaking and perfecting this recipe. My kids practically beg me to make them every weekend, and honestly? I can’t blame them. They’re so fluffy, bursting with fresh strawberries, and that cream cheese swirl? Oh. My. Goodness. It’s like a little slice of heaven in every bite.
Why You’ll Love These Strawberry Cream Cheese Muffins
Okay, so, why are these Strawberry Cream Cheese Muffins so utterly fantastic? Let me break it down for you:
- They’re ridiculously easy to make! Seriously, even if you’re a beginner baker, you’ve got this.
- The combination of sweet strawberries and tangy cream cheese is pure perfection. It’s like a party in your mouth!
- The muffins are super moist thanks to those juicy strawberries. No dry, crumbly muffins here!
- They’re perfect for breakfast, brunch, or even a sweet treat later in the day. (I won’t judge!)
Ingredients You’ll Need for the Best Strawberry Cream Cheese Muffins
Alright, friends, let’s get down to the good stuff! Here’s what you’ll need to whip up a batch of these glorious Strawberry Cream Cheese Muffins. Don’t worry, the list is pretty straightforward, and you probably have most of these ingredients in your pantry already. (Fingers crossed, anyway!)
- 1 ½ cups all-purpose flour: The classic base for all our muffin adventures.
- ½ cup granulated sugar: For that perfect touch of sweetness.
- 2 teaspoons baking powder: This is what makes them rise up nice and fluffy!
- ¼ teaspoon salt: Just a pinch to balance all the flavors.
- ½ cup milk: I usually use whole milk for extra richness.
- ¼ cup vegetable oil: Keeps ’em moist.
- 1 large egg: To bind everything together.
- 1 teaspoon vanilla extract: Don’t skimp on this! It adds so much flavor.
- 1 cup fresh strawberries, diced: Get ready for a burst of strawberry goodness!
- 4 ounces cream cheese, softened: Make sure it’s nice and soft, like room temperature.
- ¼ cup powdered sugar: For that sweet and creamy swirl.
Step-by-Step Instructions: How to Make Strawberry Cream Cheese Muffins
Okay, baking time! Don’t you worry, it’s super easy, and I’ll walk you through every single step. Just read carefully, and trust me, you’ll be enjoying these amazing Strawberry Cream Cheese Muffins in no time. I’ll include little tips along the way—things I’ve learned from many years of baking!
Preparing the Muffin Batter
First things first! You gotta preheat your oven to 375°F (190°C) – super important, or your muffins won’t bake right. While that’s heating up, grab a muffin tin and line it with those cute little paper liners. In a big bowl, whisk together your dry ingredients: flour, sugar, baking powder, and salt. Make sure it’s all nice and mixed together! Next, in a separate bowl, whisk together your wet ingredients: milk, oil, egg, and vanilla.
Creating the Cream Cheese Filling
Now, for the best part! In a small bowl, you’ll want to get that cream cheese filling nice and smooth. Make sure your cream cheese is softened – like, room temperature soft – before you start. Seriously, it makes a huge difference! Beat the softened cream cheese with the powdered sugar until it’s perfectly smooth and creamy. It should look absolutely gorgeous and ready to be swirled into your muffins.
Baking Your Delicious Strawberry Cream Cheese Muffins
Time to bake those beauties! Fill each muffin liner about halfway with the batter. Then, dollop a spoonful of your cream cheese mixture on top. Don’t worry about being too perfect here; the swirl effect happens in the oven. Cover the cream cheese with the rest of the batter. Bake for 18-20 minutes, and keep a close eye on them. You’ll know they’re done when a toothpick comes out clean. Let them cool in the tin for a few minutes before moving them to a wire rack to completely cool. Yum!
Tips for Success: Making Perfect Strawberry Cream Cheese Muffins
Okay, so, you want these muffins to be *perfect*, right? Trust me, I get it! Here are a few things I’ve learned over the years that will take your Strawberry Cream Cheese Muffins from good to *OMG-where-have-these-been-all-my-life* good.
First off, don’t overmix the batter! Mix the wet and dry ingredients just until combined; a few streaks of flour are totally fine. Overmixing leads to tough muffins, and nobody wants that. Secondly, measure those ingredients carefully, especially the flour – too much, and they’ll be dry. Lastly, and this is a big one: let those muffins cool *completely* before you even think about taking a bite – I know, it’s torture, but it’s worth it for the perfect texture!
Ingredient Spotlight: Sweet Strawberries
Okay, let’s talk about those gorgeous, juicy strawberries! Did you know strawberries aren’t *actually* berries? Crazy, right? They’re part of the rose family, and they’re originally from the Americas. I love using them because they’re in season during the spring and summer. Seriously, nothing beats the taste of a fresh strawberry, and the sweetness just makes these Strawberry Cream Cheese Muffins extra special.
Variations: Spice Up Your Strawberry Cream Cheese Muffins
Okay, so, while these Strawberry Cream Cheese Muffins are amazing as is, sometimes I get the urge to play around a little. And, honestly, you should too! It’s all about having fun in the kitchen, right?
Want a little extra zing? Try adding a teaspoon of lemon zest to the batter – it brightens everything up! You could toss in some fresh blueberries with the strawberries. A pinch of cardamom can add a warm, cozy note. And, if you’re feeling extra fancy, sprinkle some chopped almonds on top before baking… trust me!
Make-Ahead & Freezer Tips for Strawberry Cream Cheese Muffins
Okay, so, life gets busy, I get it! Here’s the good news: you can totally get ahead of the game with these Strawberry Cream Cheese Muffins. They’re great for meal prepping or just having a quick, delicious breakfast on hand.
You can make the batter and cream cheese filling a day ahead and store them separately in the fridge. Then, just assemble and bake when you’re ready. Also, these muffins freeze beautifully! Wrap them individually in plastic wrap, then pop them in a freezer bag. They’ll last for about a month. Just thaw them at room temperature or microwave for a few seconds when you’re ready to eat!
Frequently Asked Questions About Strawberry Cream Cheese Muffins
Alright, friends, let’s get to some quick answers for any questions you might have about these fantastic Strawberry Cream Cheese Muffins. I get asked these all the time, so I figured I’d pop them right here!
Can I use frozen strawberries?
You betcha! You totally can use frozen strawberries. Just make sure you thaw them completely and pat them dry with a paper towel before you add them to the batter. This will help prevent the muffins from getting too soggy. I usually thaw mine in the fridge overnight. You’ll still get that amazing strawberry flavor – it’s a win-win!
How do I know when the muffins are done?
The best way to tell if your Strawberry Cream Cheese Muffins are done is the toothpick test! Stick a toothpick into the center of a muffin. If it comes out clean, or with just a few moist crumbs, you’re good to go! Also, look for the tops to be golden brown and springy to the touch. The baking time can vary slightly depending on your oven, so keep an eye on them. The delicious aroma should also give you a clue!
How should I store these muffins?
Once your muffins have cooled down completely, store them in an airtight container at room temperature. They should last for about 2-3 days, though, let’s be honest, they probably won’t last that long! You can also freeze them (see my freezer tips above!).
Nutritional Information Disclaimer
Okay, so, here’s the deal with the nutrition info. I’ve done my best to provide a general idea of the nutritional information per serving for these Strawberry Cream Cheese Muffins, but please remember that it’s just an estimate.
The nutrition values can change depending on the specific ingredients you use, the brand of those ingredients, and even how much you measure things (we all bake a little differently, right?). So, the numbers I provided are a guideline – a helpful starting point – but they might not be 100% precise for *your* batch. If you’re tracking your macros, things like that, it’s always smart to double-check using your specific ingredients to get the most accurate picture. Happy baking!
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Brown Butter Snickerdoodle Christmas Cookies
- Total Time: 30 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy snickerdoodle cookies with a rich brown butter flavor, perfect for the holidays.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
- For rolling: 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
Instructions
- Melt the butter in a saucepan over medium heat. Cook, stirring occasionally, until the butter turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the browned butter and 1 cup of the granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the remaining 1/2 cup granulated sugar with the cream of tartar.
- Roll rounded tablespoons of dough into balls.
- In a separate small bowl, combine 2 tablespoons granulated sugar and 1 teaspoon cinnamon for rolling.
- Roll each dough ball in the cinnamon-sugar mixture.
- Place dough balls 2 inches apart on baking sheets lined with parchment paper.
- Bake in a preheated oven at 375°F (190°C) for 9-11 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies.
- Ensure your butter is fully browned for the best flavor.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: brown butter cookies, snickerdoodle cookies, christmas cookies, holiday baking, chewy cookies, sugar cookies, cinnamon sugar cookies