Best Chunky Cream Cheese And Strawberry Or Any Fruit Muffinsrecipe By Laura Recipes

Strawberry-Cream Cheese Muffins image

Provided by Muffin Goddess

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.

Chunky Cream Cheese and Strawberry (or any fruit) Muffins..recipe by Laura image

Provided by Straws Kitchen(*o *)

Categories Muffins

Time 20m

Number Of Ingredients 10

2 c high grade flour
3/4 c sugar (i use stevia or splenda)
4 tsp baking powder
1 tsp of your favorite ground spice (i used cinnamon and a bit of ginger)
5 Tbsp butter
1 large egg
1/2 c light sour cream (milk or yogurt will do)
1/4 c juice (use what you can extract from the fruit you are using or have in your fridge)
1 1/2 c fruit, chopped into whatever size pieces you fancy
1/2 c firm cream cheese, cubed

Steps:

1. Preheat oven to 400 dF. Prepare your favourite muffin pans.
2. Mix first 4 dry ingredients in a bowl with a fork until well combined.
3. In another bowl, heat the butter until liquid and mix in the sour cream, juice, egg and fruit pieces with a fork.
4. Add the wet ingredients to the dry ingredients. Add cubed cream cheese and fold together until just combined (there should be no large patches of flour, do not mix further) and cream cheese is evenly distributed but still in chunks (be gentle!).
5. Spoon mix into prepared muffin pans (I got 14 out of my batch). If you are a real cream cheese fan (which I am!!) add a teaspoon (or a sm. cube) of cream cheese in the center of each muffin.
6. Bake for 15-to-20 minutes or until muffins are golden and when you touch the center of one it springs back. Enjoy!