Description
Soft, fluffy muffins with strawberries and cream cheese pockets, ideal for breakfast or brunch.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups diced fresh strawberries
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon all purpose flour
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter and granulated sugar until smooth.
- Add eggs, sour cream, milk, and vanilla extract; whisk until combined.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Gently fold in diced strawberries.
- In a small bowl, mix cream cheese, powdered sugar, and remaining tablespoon of flour until smooth.
- Fill each muffin liner halfway with batter. Add about 1 teaspoon of cream cheese mixture to the center of each muffin.
- Top with remaining batter until liners are about three-quarters full.
- Bake for 18 to 22 minutes until tops are lightly golden and a toothpick inserted into the muffin portion comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool slightly before serving.
Notes
- Pat diced strawberries dry with paper towels before mixing into batter to keep muffins light and tender.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Breakfast
- Method: Baking
- Cuisine: American