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.
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.
Now, to the batter, add around a cup of chopped strawberries. I use kind of big chunks in mine.
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.
- 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
- Cream together the cream cheese, butter, and sugar until well blended.
- Add in the eggs one at a time incorporating each well.
- Blend in the vanilla.
- In a separate bowl, mix the flour, baking powder, soda, and salt.
- Add the dry mixture to the wet mixture alternating with ½ c. buttermilk.
- 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.
- Fold in 1 c. of chopped strawberries.
- Use cupcake liners or butter a muffin tin well. Sprinkle with cinnamon sugar.
- Add batter to the muffin tins basing amount on how many muffins you'd like. (see above)
- Sprinkle with sparkling sugar.
- Bake in a preheated 350 degree oven for 20 minutes or until a toothpick comes out clean.
- Let cool in pan for 10 minutes and then move to a wire rack to finish cooling.
So good and easy. Thank you!
Thank you for saying so, Trish! They are pretty fabulous, if I do say so myself! :o)
What flour are you using- AP, self rising, cake?
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)
Could I sub in peaches for these muffins? I have peaches coming out of my ears!
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)