So do you all remember my big strawberry haul from a few weeks ago? We actually used all of them up before they went bad, which may have actually been a first in the Me and My Roommate kitchen. We ate many of them fresh, of course. Some of them made their way onto the top of that fabulous tart. Some of them got washed, frozen, and stored away for smoothies, and the rest of them went into these muffins. In fact, some of those muffins are still in our freezer waiting to be enjoyed some day (very) soon.
I think the cream cheese was what drew me to this recipe, because, really, how could a baked good be bad if there’s cream cheese in it? Correction: how could anything be bad if there’s cream cheese in it? Also, I know that sour cream makes awesome banana bread, coffee cake, and pancakes, and I had a feeling that cream cheese would have a similar effect on these muffins.
As I suspected, the cream cheese did exactly what it’s supposed to do. You don’t really taste it but it makes these breakfast goodies perfectly moist and brings just a hint of tanginess that goes well with the sweetness of the berries. I would definitely consider making these again with blueberries, raspberries, or blackberries as we move through the summer hoarding berries from our local farmer’s market!
Strawberry Cream Cheese Muffins
Source: Confections of a Foodie Bride
Yield: ~15 muffins
2 cups all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
8 ounces cream cheese, at room temperature
1/4 cup butter, at room temperature
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1 1/4 cup chopped fresh strawberries, divided
Preheat the oven to 350 ° F.
In a mixer cream together the cream cheese, butter, and sugar. Add the eggs, buttermilk, and vanilla and mix until just combined.
In a bowl whisk together the flours, baking powder, baking soda, and the salt. Add the dry ingredients to the mixing bowl and mix until just combined. Be careful not to over mix. The batter will be thick, almost like cookie dough. Fold in 1 cup of strawberries.
Spoon batter into a paper lined muffin pan. Fill the muffin cups about 3/4 of the way full and top with remaining 1/4 cup chopped strawberries (2-3 pieces per muffin.)
Bake for about 20 minutes, until the tops are golden and a toothpick inserted into the center of one muffin comes out clean. Cool on a cooling rack for about 15 minutes.