Strawberry Cream Cheese Muffins

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Recipes from Baking Bright

Ingredients For Strawberry Cream Cheese Muffins

for the muffins

  • 100g unsalted butter
  • 220g caster sugar
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 220g self raising flour
  • 125ml whole milk
  • 100g fresh strawberries (roughly chopped)

for the cream cheese layer

  • 180g full fat cream cheese
  • 1 egg yolk
  • 3 tbsp caster sugar
  • 2 strawberries mashed lightly with the back of a fork

12 hole muffin tray lined with 12 muffin cases

preheat the oven to 180oC

for the muffins

1) In a large bowl whisk together the butter and sugar until it resembles a crumbly mixture. Then add your eggs and vanilla extract and whisk on a medium speed for a good 3-4 minutes.

2) Add half the self raising flour and about half of the milk to the large bowl and fold together with a wooden spoon until it has only just come together. Do not over mix. Repeat with the remaining flour and milk. Lastly chuck in your chopped strawberries and carefully and lightly fold again until the strawberries are evenly dispersed. Set aside.

for the strawberry cream cheese layer

3) In a medium bowl chuck in the cream cheese and whisk on a high speed for a few minutes, slowly adding the egg yolk, caster sugar and strawberries. Whisk this for another 4 minutes. Long – but worth it. set aside. It should be sauce like.

to assemble

4) Pour one tablespoon of muffin mixture into your prepared muffin cases, followed by a heaped tbsp of strawberry cream cheese and then topped off with more muffin mixture, until it reaches the top of the muffin cases. Give the tray a little light wiggle from side to side to release any air pockets.

5) Pop on the middle shelf of your preheated oven for about 25 mins, they are done when a skewer inserted comes out clean and have slightly browned around the edges. Leave to cool in the tin and then turn out onto a wire rack to cool completely.

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