Strawberry Cream Cheese Muffins (Print Version)
# Ingredients:
→ Muffin Batter
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
2 large eggs
07 -
1/2 cup milk
08 -
1/3 cup vegetable oil
09 -
1 teaspoon vanilla extract
10 -
1 1/2 cups fresh strawberries, diced
→ Cream Cheese Filling
11 -
170 grams (6 ounces) cream cheese, softened
12 -
1/4 cup granulated sugar
13 -
1 egg yolk
14 -
1/2 teaspoon vanilla extract
→ Crumb Topping
15 -
1/2 cup all-purpose flour
16 -
1/4 cup granulated sugar
17 -
1/4 cup unsalted butter, chilled and cubed
# Instructions:
01 -
Preheat the oven to 190°C (375°F). Line or grease a 12-cup muffin tin.
02 -
In a bowl, mix cream cheese, sugar, egg yolk, and vanilla extract until smooth.
03 -
In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
04 -
In another bowl, mix eggs, milk, vegetable oil, and vanilla extract until fully incorporated.
05 -
Add the wet ingredients to the dry mixture and stir until just combined. Gently fold in the diced strawberries.
06 -
In a small bowl, mix flour, sugar, and butter with your fingers or a fork until a crumbly texture forms.
07 -
Fill each muffin cup halfway with batter. Add 1 teaspoon of cream cheese filling to the center, then top with more batter until about three-quarters full. Sprinkle with crumb topping.
08 -
Bake in the preheated oven for 18-22 minutes or until golden brown and a toothpick inserted into the muffin comes out clean. Allow muffins to cool before serving.
# Notes:
01 -
For best results, use fresh strawberries, but frozen (thawed and drained) are also suitable.
02 -
Toss strawberries in a small amount of flour before folding into the batter to prevent them from sinking.