Description
Delightful muffins that combine creamy cheesecake with fresh strawberries, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup softened cream cheese
- 1/3 cup milk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the softened cream cheese until smooth. Then mix in the milk, melted butter, egg, and vanilla extract until everything is nicely combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix! Gently fold in the chopped strawberries to keep those juicy bits intact.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an elevated experience, drizzle with honey or a light glaze. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg