Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

½ cup unsalted butter, melted and slightly cooled

½ cup buttermilk (or milk with 1 teaspoon vinegar added)

1 ½ cups fresh strawberries, hulled and chopped

4 ounces cream cheese, softened

2 tablespoons powdered sugar (for cream cheese filling)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.

Step 2: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until well mixed.

Step 3: In another bowl, mix the granulated sugar and brown sugar together. Add the egg and vanilla extract, whisking until smooth and creamy.

Step 4: Pour in the melted butter and buttermilk into the sugar and egg mixture. Stir gently until combined, being careful not to overmix.

Step 5: Gradually add the dry ingredients to the wet ingredients, folding gently until no dry flour remains.

Step 6: Gently fold in the chopped strawberries until evenly distributed.

Step 7: In a small bowl, combine the softened cream cheese and powdered sugar, blending until smooth and creamy. Set aside.

Step 8: Spoon about a tablespoon of muffin batter into the bottom of each muffin cup.

Step 9: Place a small scoop of the cream cheese filling in the center of each muffin cup.

Step 10: Top each muffin cup with another tablespoon of muffin batter, covering the cream cheese filling completely.

Step 11: If desired, sprinkle leftover strawberries on top of each muffin.

Step 12: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

Step 13: Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use frozen strawberries if fresh are not available, just thaw and drain excess moisture before folding into the batter.

Swap buttermilk for plain yogurt or sour cream for a slightly tangier taste and tender crumb.

To add texture, sprinkle chopped nuts like walnuts or pecans on top before baking.

For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the muffins wrapped well for up to 3 months. Reheat muffins gently in a microwave or oven before serving to restore moisture and soften the cream cheese filling.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Make sure to thaw and drain them well to avoid adding too much moisture to the batter, which can affect the texture.

What can I substitute for buttermilk?

If you don’t have buttermilk, use regular milk with 1 teaspoon of vinegar or lemon juice added. Let it sit for 5 minutes before using to mimic buttermilk’s acidity and tang.