Tender, moist muffins filled with fresh strawberries and creamy cheese swirls, ideal for brunch or breakfast.
# What you'll need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1 1/2 cups fresh strawberries, hulled and diced
→ Cream Cheese Filling
11 - 8 ounces cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1 teaspoon vanilla extract
→ Topping
15 - 2 tablespoons coarse sugar or turbinado sugar
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter and sugar until combined. Beat in eggs, then milk and vanilla extract.
04 - Add dry ingredients to wet mixture and stir until just combined. Gently fold in diced strawberries without overmixing.
05 - In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
06 - Spoon 2 tablespoons muffin batter into each muffin cup. Add 1 heaping teaspoon cream cheese filling in the center. Top with remaining batter to cover filling.
07 - If desired, sprinkle tops with coarse sugar for crunchy finish.
08 - Bake for 22-25 minutes until golden and a toothpick inserted into muffin comes out clean.
09 - Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
