Strawberry Cream Muffins are soft, delicious, and have fresh strawberries folded inside to give you a special treat. These strawberry muffins will leave you yearning for the next bite. You can't resist the flavor of these comforting homemade strawberry muffins.
Ingredients
4ouncescream cheese, room temperature
1/2egg, about 1 1/2 tablespoons beaten
1/3cupgranulated sugar
1/4teaspoonvanilla extract
2cupsall purpose flour
3/4cupgranulated sugar
2 ½teaspoonbaking powder
1/2teaspoonsalt
1/2teaspoonground cinnamon
1cupbuttermilk, room temperature
1/2cupunsalted butter, melted
1 ½teaspoonvanilla extract
1/8teaspoonalmond extract
2large eggs, room temperature
1cupfresh strawberries, chopped, divided
Turbinado sugar
Instructions
Preheat the oven to 400 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
In a small bowl, mix together the cream cheese, 1/3 cup sugar, 1/2 beaten egg, and 1/4 teaspoon vanilla extract until thoroughly combined and no lumps remain.
In a large bowl, whisk together the flour, sugar, baking powder and salt; set aside.
In a small bowl, whisk together the butter, vanilla extract, almond extract, buttermilk and eggs. Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Fill each muffin cup halfway with batter. Evenly divide half of the strawberries between each muffin cup. Evenly divide the cream cheese mixture among the muffin cups on top of the strawberries. Top the muffins evenly with remaining batter so strawberries and cream cheese mixture are covered. Top the muffins with remaining strawberries.
Sprinkle tops of muffins with turbinado sugar and bake until toothpick inserted in the center comes out with a few moist crumbs attached, about 16 to 18 minutes.
Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.