Sometimes you need a way to make strawberries stretch to make everyone happy.  I know that at my house, when fresh, organic strawberries are in season we have one all-you-can-eat strawberry day and then they start getting rationed.  Some for jam, some for strawberry syrup for the year, some for a Strawberry Trifle, and then when you have one cup left, you can make these heavenly muffins and boy, will you have some happy campers.

So, I searched the world over for a muffin recipe worthy of living in my collection of favorite muffins.
I found it. I fell in love.
And I’m sharing the love with you.

They are special due to the cream cheese.  It creates a texture softer and lighter than other muffins.  Here’s how you make them…

Cream together 8 oz. softened cream cheese,

1/4 butter (softened),

and 1 cup of sugar for 2-3 minutes or until well blended.

Add in 2 eggs one at a time, incorporating each well.

Add in 1/2 tsp. vanilla.

If you want giant muffins, you’ll get a dozen huge muffins. If you want a few more good-sized muffins, I usually make this recipe into 16 normal sized muffins as well.

Scoop the batter to fill each muffin cup 2/3 full (for 16 muffins) and then sprinkle with sparkling sugar.

Bake them at 350 degrees for about 20-24 minutes, or until a toothpick says they’re done!
Let cool in pan for 10 minutes and then turn onto a cooling rack until completely cool.

That’s all there is to it!  Try them and see how special they are.  I have a feeling you’ll agree.

*If you don’t have buttermilk, add about 1/2 T. white vinegar into a 1/2 c. measuring cup. Fill the rest of the way with milk and let it sit for 5 minutes. Perfect substitute in a pinch!  But, there really is nothing like the real thing for texture and taste.

Strawberry Cream Cheese Muffins

 

Print

Prep time

25 mins

Cook time

20 mins

Total time

45 mins

 

Cream cheese makes these muffins special with a softer, lighter texture than other muffins. Strawberries take them over the top to make them the best muffins you'll ever eat.

Alison: That Which Nourishes

Recipe type: Muffins, Bread, Dessert

Cuisine: American

Serves: 12-16 muffins

Grocery List

• 8 oz. cream cheese
• ¼ c. butter
• 1 cup sugar
• 2 eggs
• ½ tsp. vanilla
• ½ c. buttermilk
• 2 c. flour
• 1½ tsp. baking powder
• ½ tsp. soda
• ¼ tsp. salt
• 1 c. fresh strawberries

Here's how...

1. Cream together the cream cheese, butter, and sugar until well blended.
2. Add in the eggs one at a time incorporating each well.
3. Blend in the vanilla.
4. In a separate bowl, mix the flour, baking powder, soda, and salt.
5. Add the dry mixture to the wet mixture alternating with ½ c. buttermilk.
6. Use a spoon or spatula to blend from this point to avoid over-mixing. Be gentle with the batter to keep a fluffy texture for the finished product.
7. Fold in 1 c. of chopped strawberries.
8. Use cupcake liners or butter a muffin tin well. Sprinkle with cinnamon sugar.
9. Add batter to the muffin tins basing amount on how many muffins you'd like. (see above)
10. Sprinkle with sparkling sugar.
11. Bake in a preheated 350 degree oven for 20 minutes or until a toothpick comes out clean.
12. Let cool in pan for 10 minutes and then move to a wire rack to finish cooling.

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