Nothing is better than a fresh baked muffin in the morning. From scratch muffins always taste better than the box mixes and are not much more work. Since I still have so many strawberries leftover from my curb market binge buy, making strawberry muffins was the obvious choice. These are made with cream cheese which makes them especially delicious.
Strawberry Cream Cheese Muffins
1 & 1/2 cups sugar
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
8 oz cream cheese, softened
1/4 cup butter, softened
2 eggs
1/2 cup milk
1/2 tsp vanilla extract
1 cup chopped fresh strawberries
Preheat the oven to 350 degrees.
In a mixer cream together the cream cheese, butter, and sugar. Then add the eggs, milk, and vanilla and mix until just combined.
In a bowl whisk together the flour, baking powder, baking soda, salt, and the cinnamon. Then add the dry ingredients to the mixing bowl and mix until just combined. Be careful not to over mix.
The batter will be thick, almost like cookie dough. Stir in the strawberries.
Then spoon batter into a paper lined muffin pan. Fill the muffin cups about 3/4 of the way full and bake for about 20 to 25 minutes,until the tops are golden. Then cool on a cooling rack for about 15 minutes.
This recipe makes about 12 muffins.
As with all muffins these are best eaten the day they are made.
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