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Strawberry Cream Cheese Muffins -- Cream cheese makes these muffins special with a softer, lighter texture than other muffins. Strawberries take them over the top to make them the best muffins you'll ever eat. | thatwhichnourishes.com

Sometimes you need a way to make strawberries stretch to make everyone happy.  I know that at my house, when fresh, organic strawberries are in season we have one all-you-can-eat strawberry day and then they start getting rationed.  Some for jam, some for strawberry syrup for the year, some for a Strawberry Trifle, and then when you have one cup left, you can make these heavenly muffins and boy, will you have some happy campers.

So, I searched the world over for a muffin recipe worthy of living in my collection of favorite muffins.
I found it. I fell in love.
And I’m sharing the love with you.

Strawberry Cream Cheese Muffins -- Cream cheese makes these muffins special with a softer, lighter texture than other muffins. Strawberries take them over the top to make them the best muffins you'll ever eat. | thatwhichnourishes.com

They are special due to the cream cheese.  It creates a texture softer and lighter than other muffins.  Here’s how you make them…

Cream together 8 oz. softened cream cheese,

1/4 butter (softened),

and 1 cup of sugar for 2-3 minutes or until well blended.

Add in 2 eggs one at a time, incorporating each well.

Add in 1/2 tsp. vanilla.

  In a separate bowl, mix together 2 cups flour,
 1 1/2 tsp. baking powder,
 1/2 tsp. baking soda,
1/4 tsp. salt.
 Add the dry mixture in alternately with 1/2 c. buttermilk*.  Blend gently from here.
 Remember, with muffins, pancakes, and biscuits, easy mixing is the trick. You just want it to come together.. Too much mixing toughens it up, and you lose that light fluffiness you’re looking for.
Now, to the batter, add around a cup of chopped strawberries. I use kind of big chunks in mine.
Butter a muffin tin well. And for all my muffins, my little secret is sprinkling the buttered tin with cinnamon sugar. Or use a cupcake liner and save the trouble.

If you want giant muffins, you’ll get a dozen huge muffins. If you want a few more good-sized muffins, I usually make this recipe into 16 normal sized muffins as well.

Scoop the batter to fill each muffin cup 2/3 full (for 16 muffins) and then sprinkle with sparkling sugar.

Bake them at 350 degrees for about 20-24 minutes, or until a toothpick says they’re done!
Let cool in pan for 10 minutes and then turn onto a cooling rack until completely cool.

That’s all there is to it!  Try them and see how special they are.  I have a feeling you’ll agree.

*If you don’t have buttermilk, add about 1/2 T. white vinegar into a 1/2 c. measuring cup. Fill the rest of the way with milk and let it sit for 5 minutes. Perfect substitute in a pinch!  But, there really is nothing like the real thing for texture and taste.

Strawberry Cream Cheese Muffins -- Cream cheese makes these muffins special with a softer, lighter texture than other muffins. Strawberries take them over the top to make them the best muffins you'll ever eat. | thatwhichnourishes.com

Strawberry Cream Cheese Muffins
 
Prep time
Cook time
Total time
 
Cream cheese makes these muffins special with a softer, lighter texture than other muffins. Strawberries take them over the top to make them the best muffins you'll ever eat.
Alison:
Recipe type: Muffins, Bread, Dessert
Cuisine: American
Serves: 12-16 muffins
Grocery List
  • 8 oz. cream cheese
  • ¼ c. butter
  • 1 cup sugar
  • 2 eggs
  • ½ tsp. vanilla
  • ½ c. buttermilk
  • 2 c. flour
  • 1½ tsp. baking powder
  • ½ tsp. soda
  • ¼ tsp. salt
  • 1 c. fresh strawberries
Here's how...
  1. Cream together the cream cheese, butter, and sugar until well blended.
  2. Add in the eggs one at a time incorporating each well.
  3. Blend in the vanilla.
  4. In a separate bowl, mix the flour, baking powder, soda, and salt.
  5. Add the dry mixture to the wet mixture alternating with ½ c. buttermilk.
  6. Use a spoon or spatula to blend from this point to avoid over-mixing. Be gentle with the batter to keep a fluffy texture for the finished product.
  7. Fold in 1 c. of chopped strawberries.
  8. Use cupcake liners or butter a muffin tin well. Sprinkle with cinnamon sugar.
  9. Add batter to the muffin tins basing amount on how many muffins you'd like. (see above)
  10. Sprinkle with sparkling sugar.
  11. Bake in a preheated 350 degree oven for 20 minutes or until a toothpick comes out clean.
  12. Let cool in pan for 10 minutes and then move to a wire rack to finish cooling.

Strawberry Cream Cheese Muffins -- Cream cheese makes these muffins special with a softer, lighter texture than other muffins. Strawberries take them over the top to make them the best muffins you'll ever eat. | thatwhichnourishes.com

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  1. Trish says:

    So good and easy. Thank you!

  2. Jen says:

    What flour are you using- AP, self rising, cake?

    • alison says:

      Hello, Jen! Good question! I think most folks go with AP unless stated so that’s how I do it as well. I usually use organic, unbleached — my personal preferences, but any AP will do! :o)

  3. Erin says:

    Could I sub in peaches for these muffins? I have peaches coming out of my ears!

    • alison says:

      YUM! Erin, I think that would be delicious!!!! Peaches and cream (drool). I would think just about any fruit would be delicious. When you make them, please share how it worked! Maybe I’ll try that soon as well! :o)

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As Seen In

Mac & Cheese

The

Once upon a time, there was a girl who just wanted creamy, cheesy mac and cheese. Not full of spices or fancy things, just plain ol’ gooey mac and cheese. As such,  The Mac & Cheese was born.  Alison's recipe has become our claim to fame—standing strong as the Most Pinned Mac & Cheese Recipe on Pinterest. 

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MOST PINNED MAC & CHEESE RECIPE ON PINTEREST

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