STRAWBERRY MUFFINS WITH CREAM CHEESE SPREAD
What could be better than starting the day with a sweet, fluffy muffin loaded with fresh, juicy strawberries and served with a strawberry cream cheese spread? Not much, I'd say!
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Combine cream cheese, strawberries, and honey in a food processor; pulse until smooth. Transfer to an airtight container and refrigerate.
- Preheat the oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray or line with paper muffin liners.
- Mix strawberries and 1 tablespoon sugar in a bowl. Set aside for 10 minutes.
- Stir flour, 3/4 cup sugar, baking powder, and salt together in a large bowl. Whisk eggs, milk, vegetable oil, and orange zest in a small bowl until well blended. Add the egg mixture to the flour mixture, stirring until just combined.
- Drain strawberries and gently fold into the batter. Divide the batter equally among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Serve warm or cooled with the strawberry cream cheese spread.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 33.4 g, Cholesterol 57.6 mg, Fat 9.5 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 325 mg, Sugar 16.5 g
STRAWBERRY-CREAM CHEESE MUFFINS
Found this on a website somewhere. Nice and moist, and the cream cheese complements the berries nicely. These taste best on the day they are made.
Provided by Muffin Goddess
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF. Line a 12 cup muffin tin with cupcake papers, then spray lined pan lightly with nonstick cooking spray.
- In a medium bowl, stir together flour, 3/4 cup sugar, baking powder and baking soda. Cut in butter with a pastry blender until mixture is crumbly. Stir in chopped strawberries.
- In a small bowl, blend buttermilk and egg with a whisk. Gently stir buttermilk mixture into flour mixture, mixing only until just combined (do not overmix). Divide batter evenly among muffin cups (you will seem to have too much batter for 12 muffins, but it's not).
- Place 2 tbs of sugar in a small dish. Dip each cream cheese cube in the sugar, then place each dipped cube into the center of each muffin. Press the cheese cubes into the muffin batter until they are level with the batter (don't submerge the cream cheese in the batter, though; the tops should still be visible). Sprinkle the muffins evenly with the remaining 1 tbs of sugar.
- Bake muffins for 20-25 minutes, or until light brown (a toothpick inserted off-center comes out clean -- do not insert toothpick into cream cheese).
- Remove baked muffins from the oven and cool in pan on a wire rack for 10 minutes. Remove muffins from pan and serve warm or fully cooled. Store any leftovers in the fridge.
STRAWBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
STRAWBERRY CHEESECAKE MUFFINS
A dessert-type muffin that disappears in minutes.
Provided by UCME
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat together cream cheese and confectioners' sugar until smooth; set aside.
- In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
- Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
- Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 34.7 g, Cholesterol 41.4 mg, Fat 9.5 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 5.8 g, Sodium 263.3 mg, Sugar 14 g
STRAWBERRY CHEESECAKE MUFFINS II
A moist white cake muffin with a wonderful strawberry cheesecake inside, and a crumb topping with pecans on top.
Provided by Jenny Saunders
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Cream together the cream cheese and confectioners' sugar in a bowl.
- Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
- Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
- Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
- Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.
- Preheat an oven to 375 degrees F (190 degrees C).
- Line 6 extra large muffin cups with paper liners.
- Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
- Fill each prepared muffin cup half full of batter. Reserve remaining batter.
- Divide the cold strawberry preserves evenly over the batter.
- Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.
- Top each muffin cup with remaining batter.
- Sprinkle muffins with the crumb mixture and chopped pecans.
- Bake in the preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 718 calories, Carbohydrate 86 g, Cholesterol 111.5 mg, Fat 39.3 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 20 g, Sodium 863.1 mg, Sugar 53.8 g
STRAWBERRY CHEESECAKE MUFFINS
These are delicious mini strawberry cheesecakes! A friend gave me this recipe and as I love muffins, cheesecakes... and strawberries - just had to try it! I didn't have any fresh lemons so I used lemon extract - can't wait to make them again!
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease 12 muffin cups or line with paper muffin liners.
- Beat together cream cheese and sugar until smooth, set aside.
- In a large mixing bowl, combine flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, margarine or butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
- Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
- Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.
Nutrition Facts : Calories 258.4, Fat 8.2, SaturatedFat 5, Cholesterol 39.6, Sodium 285.7, Carbohydrate 41.2, Fiber 0.8, Sugar 18.9, Protein 5.1
STRAWBERRY AND CREAM CHEESE FILLED MUFFINS
I made these delicious little morsels for Christmas, and made them in the mini muffin tin, when ready to serve, I topped them with a touch of whipped cream, so delicious!!
Provided by Chef mariajane
Categories Quick Breads
Time 25m
Yield 12 large muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Combine the cream cheese, and preserves; stir with a whisk; set aside.
- Lightly spoon flour into dry measuring cup; level with a knife.
- Combine flour, sugar, baking powder, poppy seeds, baking soda and salt in a medium bowl; make a well in center of mixture.
- Combine buttermilk, oil, egg whites, and egg; stir well with a whisk.
- Add to flour mixture, stirring just until moist.
- Spoon the batter into muffin cups coated with cooking spray; fill 1/3 full.
- Top each with about 1 tablespoons cream cheese mixture (for the large or 1 teaspoons for the small), divided the remaining batter evenly over cream cheese mixture.
- Bake at 375F for 25 minutes or until muffins spring back when touched lightly in the center. (adjust accordingly if using the mini tins).
- Remove the muffins immediately from pan,and place on wire rack.
Nutrition Facts : Calories 179.6, Fat 5.4, SaturatedFat 1.3, Cholesterol 21.4, Sodium 219.6, Carbohydrate 27.6, Fiber 0.7, Sugar 8.6, Protein 5
STRAWBERRY-CREAM CHEESE MUFFINS
This recipe came from the spring 2010 cooking club magazine. I haven't tried these yet, but they sound yummy.
Provided by SaffronMeSilly
Categories Dessert
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400.
- Grease bottoms of 12 muffin cups or line with paper liners.
- Combine flour, 3/4 cup of the sugar, baking powder, and baking soda in medium bowl.
- With pastry blender or 2 knives, cut in butter until mixture is crumbly.
- Stir in strawberries.
- Whisk all of buttermilk and egg in small bowl until blended.
- Gently stir buttermilk mixture into flour mixture just until combined.
- Divide evenly among muffin cups.
- Dip cream cheese pieces in 2 tbsp of sugar; place in center of each muffin.
- Press cream cheese until until level with batter. (Do not cover cream cheese with batter.)
- Sprinkle muffins with remaining 1 tbsp sugar.
- Bake 20-25 minutes or until light brown and toothpick inserted off center comes out clean (do not put toothpick in cream cheese).
- Cool on wire rack 10 minutes.
- Remove from pan; serve warm or at room temperature. Store in refrigerator.
Nutrition Facts : Calories 229.4, Fat 9, SaturatedFat 5.5, Cholesterol 41.4, Sodium 184.8, Carbohydrate 33.7, Fiber 0.8, Sugar 17.2, Protein 3.9
STRAWBERRY POPPY SEED CREAM CHEESE MUFFINS
Fresh strawberries, cream cheese chunks, and poppy seeds dress up this shortcut muffin recipe.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F and line 12 muffin cups with paper liners.
- Stir together pancake mix, Almond Breeze, sugar, oil, extract, and poppy seeds in a medium bowl. Lightly stir in strawberries and cream cheese. Add strawberry jam and swirl lightly with a knife.
- Spoon into prepared cups and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
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