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Strawberry & Cream Cheese Muffins

Strawberry & Cream Cheese Muffins

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup + 3 Tbsp. sugar, divided
1-1/2 tsp baking powder
1/2 tsp baking soda
6 Tbsp unsalted butter, chilled, cut up
1 cup chopped strawberries (or blueberries)
3/4 cup + 2 Tbsp. light buttermilk
1 egg
1 pkg (3 oz.) Philadelphia Light Cream Cheese, cut into 12 cubes
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Let's Make It
Preheat oven to 400°F. Spray 12 muffin cups with cooking spray. In medium bowl, combine flours, 3/4 cup sugar, baking powder, baking soda. With 2 knives, cut in butter until mix is crumbly, stir in strawberries. In small bowl, whisk buttermilk and egg until blended. Gently stir buttermilk mix into flour mix just until combined, (don't over mix.)
Divide evenly among muffin cups. Dip cream cheese pieces into 2 Tbsp. sugar, place in center of each muffin. Press cream cheese until level with batter. Don't cover cream cheese with batter. Sprinkle muffins with remaining 1 Tbsp sugar.
Bake 20-25 min or until light brown and toothpick inserted off-center comes out clean. Serve warm.
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