Strawberry Poppy Seed Cream Cheese Muffins Recipes

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STRAWBERRY POPPY SEED CREAM CHEESE MUFFINS



Strawberry Poppy Seed Cream Cheese Muffins image

Fresh strawberries, cream cheese chunks, and poppy seeds dress up this shortcut muffin recipe.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 35m

Yield 12

Number Of Ingredients 9

2 cups complete honey wheat pancake mix
¾ cup Almond Breeze Vanilla or Vanilla Cashew blend Almondmilk
⅔ cup sugar
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon poppy seeds
¾ cup coarsely chopped strawberries
⅓ cup strawberry jam
½ (8 ounce) package 1/3 less fat cream cheese, cut into 1/2-inch pieces

Steps:

  • Preheat oven to 375 degrees F and line 12 muffin cups with paper liners.
  • Stir together pancake mix, Almond Breeze, sugar, oil, extract, and poppy seeds in a medium bowl. Lightly stir in strawberries and cream cheese. Add strawberry jam and swirl lightly with a knife.
  • Spoon into prepared cups and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

STRAWBERRY POPPY SEED CREAM CHEESE MUFFINS



Strawberry Poppy Seed Cream Cheese Muffins image

Fresh strawberries, cream cheese chunks, and poppy seeds dress up this shortcut muffin recipe.

Provided by Almond Breeze

Categories     Almond Breeze

Time 35m

Yield 12

Number Of Ingredients 9

2 cups complete honey wheat pancake mix
¾ cup Almond Breeze Vanilla or Vanilla Cashew blend Almondmilk
⅔ cup sugar
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon poppy seeds
¾ cup coarsely chopped strawberries
⅓ cup strawberry jam
½ (8 ounce) package 1/3 less fat cream cheese, cut into 1/2-inch pieces

Steps:

  • Preheat oven to 375 degrees F and line 12 muffin cups with paper liners.
  • Stir together pancake mix, Almond Breeze, sugar, oil, extract, and poppy seeds in a medium bowl. Lightly stir in strawberries and cream cheese. Add strawberry jam and swirl lightly with a knife.
  • Spoon into prepared cups and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

CHEESECAKE-POPPY SEED MUFFINS



Cheesecake-Poppy Seed Muffins image

Treat your family to muffins with a surprise cheesecake filling. It's easy when you start with a no-fail mix. RS: Betty Crocker

Provided by Vseward Chef-V

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 5

12 ounces lemon poppy seed quick bread mix (muffin with glaze pkt)
1 (3 ounce) package cream cheese, softened
3/4 cup milk
1/4 cup vegetable oil
2 eggs

Steps:

  • Heat oven to 425ºF.
  • Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
  • In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
  • Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.

Nutrition Facts : Calories 86.9, Fat 8.4, SaturatedFat 2.8, Cholesterol 45.2, Sodium 40.1, Carbohydrate 1, Sugar 0.1, Protein 2.1

POPPY SEED MUFFINS



Poppy Seed Muffins image

Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield about 8 dozen mini-muffins or 24 standard-size muffins.

Number Of Ingredients 10

3 cups all-purpose flour
2-1/2 cups sugar
2 tablespoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
3 eggs
1-1/2 cups milk
1 cup canola oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract

Steps:

  • In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Nutrition Facts : Calories 242 calories, Fat 11g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.

STRAWBERRY-CREAM CHEESE MUFFINS



Strawberry-Cream Cheese Muffins image

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

2 cups all-purpose flour
3/4 cup sugar
3 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons chilled butter, cut into pieces
1 cup chopped strawberry
3/4 cup buttermilk, plus
2 tablespoons buttermilk
1 egg
1 (3 ounce) package cream cheese, cut into 12 cubes

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.

CHEESECAKE-POPPY SEED MUFFINS



Cheesecake-Poppy Seed Muffins image

Treat your family to muffins with a surprise cheesecake filling. It's easy when you start with a no-fail mix.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 5

1 box Betty Crocker™ lemon-poppy seed muffin mix
1 package (3 ounces) cream cheese, softened
3/4 cup milk
1/4 cup vegetable oil
2 eggs

Steps:

  • Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
  • In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
  • Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 20 g, TransFat 1/2 g

SOUR CREAM POPPY SEED MUFFINS



Sour Cream Poppy Seed Muffins image

Sour cream adds a mild tang to these tender, golden poppy seed muffins submitted by Nancy Register of Raleigh, North Carolina. "My daughter fell in love with these muffins when my sister made them for her."

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 6

3/4 cup biscuit/baking mix
1/4 cup sugar
1-1/2 teaspoons poppy seeds
1 large egg
1/3 cup sour cream
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the biscuit mix, sugar and poppy seeds. In another bowl, whisk the egg, sour cream and vanilla; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 137 calories, Fat 6g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 206mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.

STRAWBERRY CREAM CHEESE MUFFINS



Strawberry Cream Cheese Muffins image

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 (3-ounce) package cream cheese
1 (10-ounce) package frozen, sliced, sweetened strawberries, thawed, undrained
3 tablespoons vegetable oil
2 egg whites
2 cups All-Bran® Original
1/4 cup strawberry preserves

Steps:

  • 1. Stir together flour, sugar, baking powder, salt and cinnamon. Cut cream cheese into 48 small pieces. Add to flour mixture, tossing to coat. Set aside.2. In large mixing bowl, combine strawberries, oil and egg whites. Stir in KELLOGG'S ALL-BRAN cereal. Let stand about 5 minutes or until cereal softens. Beat well. Add flour mixture, stirring only until combined. Dot preserves on batter and lightly swirl through with knife. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 400°F about 22 minutes or until lightly browned. Serve warm.

Nutrition Facts : Nutritional Facts Serves

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STRAWBERRY POPPY SEED CREAM CHEESE MUFFINS | RECIPE | CREAM …
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Top Asked Questions

How do you make muffins with poppy seeds?
Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well. Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves.
How do you make strawberry cream cheese muffins?
Strawberry Cream Cheese Muffins are soft muffins using fresh strawberries, rich cream cheese and a brown sugar streusel topping. Preheat oven to 350 degrees. Line 24 muffin tins with fun cupcake liners. Sift together 2 cups flour, baking powder, sugar and salt in a mixing bowl, set aside.
What temperature do you bake lemon poppy seed muffins at?
These BIG bakery-style Blueberry Lemon Poppy Seed Muffins are so darn good! Especially with a cup of coffee. Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
What are lemon poppyseed muffins?
Lemon poppyseed muffins are simply scrumptious, and they make the perfect morning treat for breakfast. You can also enjoy one as an afternoon snack with coffee or tea, or even serve them for dessert with a dollop of whipped cream, Greek yogurt, or ice cream! There is no doubt you will fall in love with these flavorful muffins!

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