I've seen these Strawberry Cream Cheese Muffins on various food blogs recently and kept thinking that I needed to make them ASAP. Then the stars aligned and I had leftover cream cheese from Mother's Day and strawberries in the fridge.
I feel like a broken record but I love, love, love working from home. It's rainy and cold this morning and baking seemed like a great idea, so I made these before work. After they cooled I was able to enjoy two of them for breakfast. I cut the recipe in half because I barely had 4oz of cream cheese and definitely didn't have a full cup of strawberries. I figured 12 muffins was better than 24 because I don't trust myself with these in the house. They're so good. Like Melissa said, they aren't overly sweet, which I like. I think they're closer to a cupcake than a muffin, but the strawberries mixed in make me feel slightly less guilty eating them.
Try these now that strawberries are in season. They take hardly any time to put together and the flavor is outstanding. You won't be disappointed!
Strawberry Cream Cheese Muffins
From So Tasty, So Yummy via I Was Born to Cook
8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups sugar
1/2 cup milk
1/2 teaspoon pure vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped fresh strawberries
Preheat oven to 350 degrees.
Cream together cream cheese, butter and sugar (I used my hand mixer and it worked fine). Add eggs, milk and vanilla and mix until just combined.
In another bowl, whisk together flour, baking powder, baking soda and salt. Add dry ingredients to mixing bowl and mix until just combined. Do not over mix. Fold in strawberries.
Spoon batter into paper lined muffin pans. Fill each cup about 3/4 high. Bake for about 20-25 minutes, until tops are golden. Cool on rack for at least 15 minutes.
Makes 24 muffins.