Strawberry Cream Cheese Muffins (Print Version)

Moist muffins filled with fresh strawberries and creamy cheese filling. Ideal for breakfast or brunch.

# What You Need:

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01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.

02 - Whisk together flour, baking powder, baking soda, and salt in a large bowl until thoroughly combined.

03 - In a separate bowl, whisk oil and sugar until blended. Beat in eggs one at a time, then incorporate milk and vanilla extract.

04 - Pour wet mixture into dry ingredients and fold gently until just moistened. Avoid overmixing to prevent tough muffins.

05 - Gently fold chopped strawberries into the batter until evenly distributed.

06 - Beat softened cream cheese, sugar, egg yolk, and vanilla in a small bowl until completely smooth and creamy.

07 - Place 2 tablespoons muffin batter into each cup. Add 1 tablespoon cream cheese filling, then cover with another tablespoon of batter.

08 - Swirl gently with a toothpick through the batter to create a marbled pattern, if desired.

09 - Bake for 20 to 22 minutes until tops are lightly golden and a toothpick inserted into the cake portion comes out clean.

10 - Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

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The surprise cream cheese center makes every bite feel like a secret gift you discovered yourself
These muffins stay incredibly moist for days unlike so many other breakfast baked goods that dry out
They strike that perfect balance between indulgent treat and wholesome breakfast that feels justified at any hour

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Overmixing the batter is the fastest way to make tough muffins so stop as soon as the flour disappears
Room temperature cream cheese blends much smoother so take it out of the fridge at least an hour before baking
The cream cheese filling stays slightly creamy even after baking which is exactly what makes these special

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Pat your chopped strawberries dry with a paper towel to prevent them from making the batter too watery
Use a cookie scoop for the batter and filling to ensure evenly sized muffins that bake at the same rate