STRAWBERRY-CREAM CHEESE MUFFINS
Found this on a website somewhere. Nice and moist, and the cream cheese complements the berries nicely. These taste best on the day they are made.
Provided by Muffin Goddess
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF. Line a 12 cup muffin tin with cupcake papers, then spray lined pan lightly with nonstick cooking spray.
- In a medium bowl, stir together flour, 3/4 cup sugar, baking powder and baking soda. Cut in butter with a pastry blender until mixture is crumbly. Stir in chopped strawberries.
- In a small bowl, blend buttermilk and egg with a whisk. Gently stir buttermilk mixture into flour mixture, mixing only until just combined (do not overmix). Divide batter evenly among muffin cups (you will seem to have too much batter for 12 muffins, but it's not).
- Place 2 tbs of sugar in a small dish. Dip each cream cheese cube in the sugar, then place each dipped cube into the center of each muffin. Press the cheese cubes into the muffin batter until they are level with the batter (don't submerge the cream cheese in the batter, though; the tops should still be visible). Sprinkle the muffins evenly with the remaining 1 tbs of sugar.
- Bake muffins for 20-25 minutes, or until light brown (a toothpick inserted off-center comes out clean -- do not insert toothpick into cream cheese).
- Remove baked muffins from the oven and cool in pan on a wire rack for 10 minutes. Remove muffins from pan and serve warm or fully cooled. Store any leftovers in the fridge.
STRAWBERRIES AND CREAM MUFFINS
Steps:
- Preheat your oven to 160C and line a muffin tray with 12 muffin cases
- Blitz the freeze dried strawberries in a food processor until you have a strawberry dust
- In a medium bowl combine the oil, eggs, vanilla and whisk together well
- In a separate large bowl add the flour, sugar, strawberry dust and salt and mix together, then create a well and pour the wet mixture into it, followed by the yoghurt.
- Fold everything together gently for 3-4 fold, then add the white chocolate and stir together for 2 more.TIP: you want to be careful with muffins not to overmix. Lumps are welcome so only mix untul the mixture is almost just combined.
- Scoop the muffin mixture into the prepared tray and bake for 20-25 minutes until well risen and golden.
- To finish, crush a handful of freeze dried strawberries and sprinkle them on top of the muffins.
STRAWBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
STRAWBERRIES AND CREAM MUFFINS
Make and share this Strawberries and Cream Muffins recipe from Food.com.
Provided by love4culinary
Categories Quick Breads
Time 55m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl beat eggs.
- Gradually beat in sugar.
- Add 1/2 cup melted butter and vanilla while still beating until blended.
- In another bowl, mix flour, baking powder, salt and baking soda.
- Add flour mixture to egg mixture alternately with the sour cream.
- Line muffin tins with paper muffin cups, and Spoon about 1 tablespoon of your batter into each cup.
- Add 1 teaspoon strawberry preserves in center of each, covered with a a level teaspoon of cream cheese, and top with more batter.
- Combine pecans, brown sugar, and 1/4 cup flour and 2 Tablespoons melted butter to make streusel.
- Top with 1/2 teaspoon preserves and cover with 1/2 teaspoon of streusel.
- Bake muffins in your preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 325.1, Fat 18.8, SaturatedFat 10.6, Cholesterol 76.9, Sodium 297.7, Carbohydrate 34.5, Fiber 1, Sugar 12.7, Protein 5
STRAWBERRIES AND CREAM MUFFINS
These delicious strawberry muffins are made with a combination of fresh strawberries and light cream or half-and-half. The crumbly streusel topping makes them extra special for any occasion.
Provided by Diana Rattray
Categories Bread Breakfast Brunch Dessert
Time 52m
Yield 12
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Spray muffin pan with baking spray or nonstick cooking spray. Preheat the oven to 375 F.
- In a mixing bowl , combine the flour, 1 cup granulated sugar, baking powder, and salt; blend well.
- In a small bowl, whisk together the vanilla, eggs, and cream or half-and-half.
- Add to the dry ingredients along with the melted butter and stir just until combined.
- Fold in the strawberries. Fill muffin cups about 2/3 full.
- Combine the topping ingredients, using a fork, pastry blender, or fingers, working until the mixture is crumbly.
- Sprinkle the top of each muffin with a generous amount of crumb topping.
- Bake the muffins for about 20 to 25 minutes, until set and a toothpick inserted in the center of a muffin comes out clean.
- Serve and enjoy!
Nutrition Facts : Calories 306 kcal, Carbohydrate 34 g, Cholesterol 113 mg, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, Sodium 376 mg, Fat 18 g, ServingSize 12 servings, UnsaturatedFat 7 g
FRESH STRAWBERRY MUFFINS
Fresh strawberry muffins.
Provided by Jen Pretty
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Beat 3/4 cup sugar and butter together in a mixing bowl using an electric mixer until creamy. Add egg and mix well.
- Sift flour, baking powder, and salt together in a small bowl. Add flour mixture and milk alternately to butter mixture until combined. Stir in vanilla extract. Gently stir in strawberries.
- Spoon batter into the prepared muffin cups. Combine 3 teaspoons sugar and cinnamon in a small bowl and sprinkle over tops of muffins.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 214 calories, Carbohydrate 31.6 g, Cholesterol 36.6 mg, Fat 8.5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 243.3 mg, Sugar 15 g
STRAWBERRY AND CREAM MUFFINS
Perfect for the summer with all those fresh british strawberries, have for a snack or with your coffee.
Provided by chappers6782
Time 40m
Yield Makes Muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 180C/fan 160C/gas 5.
- In an electric food mixer (beater attachment) add the double cream, caster sugar, eggs and vanilla extract and mix (low speed) until the sugar has dissolved (7-8 mins).
- When this is done add your plain flour and baking powder to your cream mixture and mix until everything is combined.
- Now fold your strawberries in, trying not to break them up too much (don't worry if some of them do)
- Now spoon the mixture into your muffin cases, about 3/4 full and cook in the oven for 25-30 mins. They should be golden brown on top, then just leave to cool (if you think you can wait that long).
STRAWBERRY MUFFINS WITH CREAM CHEESE SPREAD
What could be better than starting the day with a sweet, fluffy muffin loaded with fresh, juicy strawberries and served with a strawberry cream cheese spread? Not much, I'd say!
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Combine cream cheese, strawberries, and honey in a food processor; pulse until smooth. Transfer to an airtight container and refrigerate.
- Preheat the oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray or line with paper muffin liners.
- Mix strawberries and 1 tablespoon sugar in a bowl. Set aside for 10 minutes.
- Stir flour, 3/4 cup sugar, baking powder, and salt together in a large bowl. Whisk eggs, milk, vegetable oil, and orange zest in a small bowl until well blended. Add the egg mixture to the flour mixture, stirring until just combined.
- Drain strawberries and gently fold into the batter. Divide the batter equally among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Serve warm or cooled with the strawberry cream cheese spread.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 33.4 g, Cholesterol 57.6 mg, Fat 9.5 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 325 mg, Sugar 16.5 g
STRAWBERRY STREUSEL MUFFINS
Muffins have always been a favorite breakfast food for my family. My children have now "left the nest", but I still find myself mixing a batch of these muffins using strawberries from my garden.
Provided by Taste of Home
Time 40m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. , Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
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