When you find yourself in the middle of strawberry season, run to your nearest farmers market and then plan on baking some Strawberry Cream Cheese Muffins.
Cuisine
American
Prep Time35minutes
Cook Time25minutes
Total Time1hour
Servings16muffins
AuthorNate
Ingredients
Cream Cheese Filling
8ouncescream cheese
1/3cupsugar
2eachegg yolks
1tsppure vanilla extract
1eachzest of one lemon
Muffin Batter
2cupsself rising flour
1/4tspsaltkosher or sea salt
1/3cupsugar
1eacheggextra large, whisked
1cupmilk
1/2stickbuttermelted
1cupfresh strawberriessmall diced
Streusel Topping
3/4cupsugar
1/2cupflour
1tspcinnamon
1/2stickbutterroom tempurature
Instructions
Cream Cheese Filling
Place cream cheese, sugar, yolks, vanilla and lemon zest in a bowl and hand mix until smooth. Place in refrigerator.
Muffin Batter
Place dry ingredients into bowl and fluff with whisk.
Place wet ingredients (milk, melted butter, whisked egg and vanilla) in separate bowl and mix together until incorporated.
Pour wet ingredients into bowl of dry ingredients and hand mix until batter just comes together. There should still be some lumps present.
Fold diced strawberries into batter mixture.
Streusel Topping
Place all ingredients into small bowl and squish together with hand until ingredients come together. The larger lumps the better. Set aside.
The Muffin
Set oven temperature to 350 degrees.
Line muffin pans with paper liner and then fill 3/4's of the way with muffin batter.
Pull cream cheese batter out of fridge and place a heaping tablespoon of mixture on each muffin equally.
Pinch a good bit of streusel topping on each muffin.
Place muffin pans in pre-heated oven and bake for 20-25 minutes.