Strawberry Cream Cheese Muffins

strawberry Cheese Cake muffins 2 (640x360)Strawberry Cheeese cake muffins 1 (640x360)


Strawberry Season is here.  Time to enjoy the fresh fruit as it never tastes better.   I have made these muffins several times.  This is also delicious with fresh Rhubarb that has been steamed a bit to soften before using in the recipe.

Accessories:  Stainless Bowl with Scraper and plastic bowl with cookie whips (single).
Quantity:  18 Muffins
Preheat oven to 375 degrees

Ingredients for Batter

  • 1 cup milk
  • 2eggs
  • 1/4 cup vegetable oil
  • 2 cups flour (I used fresh ground)
  • 2 tsp. baking powder
  • 1/2 cup sugar
  • 1/2 tsp. sea salt
  • 2 cups fresh strawberries cut into small pieces

Ingredients for filling:

  • 4 oz cream cheese
  • 1/3 cup sugar
  • 2 eggs
  • 1/4 tsp vanilla

Ingredients for topping:

  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/2 tsp. cinnamon
  • 3 tbsp. butter

Mix the filling ingredients together in the plastic bowl with cookie whips till cream cheese is blended and broken up real well. Set this aside and in a small bowl with a fork blend together the topping ingredients till you have a crumbly mixture.  Now it is time to mix the batter in the stainless bowl. Firstly mix together the milk, eggs, oil and sugar at about 3 o'clock on the dial..  When this is a bit fluffy add the dry ingredients and blend just till moist.  Gently add the strawberries and on lowest speed fold them into batter.

Pour the batter evenly into greased muffin tins or cupcake liners. Top with a Tbsp of the cream cheese filling (if any filling left divide between muffins).  Sprinkle a bit of the crumbles on top of each muffin and place into preheated oven.  Bake aprox 25 minutes till golden and toothpick comes out clean.  Cool several minutes and remove from tins.  These freeze well but will not look quite as nice as the cream filling will crack a bit.

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