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strawberry Cream Cheese Muffins

Irresistible Strawberry Cream Cheese Muffins for Your Morning Dive

These strawberry cream cheese muffins, with a rich texture and fruity flavor, are a delightful breakfast option.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 8 oz Cream Cheese Ensure it’s softened for easy mixing.
  • 2 cups All-Purpose Flour Opt for a high-quality flour or a 1:1 gluten-free blend if needed.
  • 1 cup Fresh Strawberries Make sure they’re ripe and fragrant.
  • 1 tsp Vanilla Extract Consider almond extract for a nuttier twist.
  • 1 tbsp Lemon Zest Omit if you prefer a simpler flavor.
  • 3/4 cup Sugar Adjust to taste or use honey for lower sweetness.
  • 2 large Eggs For an egg-free version, use flaxseed or chia seed eggs.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Hand Mixer
  • whisk
  • Spoon or Ice Cream Scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
  2. In a mixing bowl, combine cream cheese, sugar, and vanilla extract. Beat until smooth and creamy.
  3. In another bowl, whisk together the flour, baking powder, and lemon zest.
  4. Whisk the eggs separately until frothy before adding them to the cream cheese mixture.
  5. Gradually combine the dry ingredients with the wet ingredients, stirring gently.
  6. Fold in the chopped strawberries into the batter without mashing them.
  7. Fill each muffin liner about three-quarters full with the batter.
  8. Bake for 18-22 minutes, or until golden brown and a toothpick comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

These muffins can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Reheat as needed.

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