How good are these muffins? VERY!
When I was wondering what to do with that box of sour strawberries which had been sitting in my fridge for days, I came across with this wonderful recipe. These muffins are simply PERFECT.
It's so easy to make. I didn't need to pull out my standing mixer or blender. And of course it limits your washing afford too. Well, you have to at least use a mixing bowl and a whisk though. Those sour strawberries became so sweet after being baked with the cream cheese and sugar mixture.
The muffins are so light and soft. When they freshly came out from the oven, I couldn't wait until I finished taking pictures before I took a big bite into one of them. The more I looked at them, the more I wanted to dive into them.
Yes, they are THAT good!
(makes 12 regular size muffins)
2 cup all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup whole milk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
2 large eggs, room temperature and lightly beaten
1 cup fresh strawberries, chopped into very small pieces
For Cream Cheese Mixture
4 oz cream cheese, room temperature
1/3 cup granulated sugar
1 tbsp vanilla extract
Preheat over to 350F. Grease muffin tin or line with muffin liners.
In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.
In a big bowl, combine flour, sugar, baking powder and salt. Set aside.
In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.
Use a spatula, mix the milk mixture into the flour mixture. Fold together until combined. Do not overmix.
Spoon the batter into the prepared tins, filling them no more than 1/2 full.
Scatter a few pieces of strawberry on top of each one.
Top it with a tsp of cream cheese mixture, a tbsp of muffin batter, and finally a few more pieces of strawberry.
Bake the muffins for about 25 mins, until they're light golden on top and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 10 mins.