Strawberry And Cream Cheese Filled Muffins Recipes

STRAWBERRY-CREAM CHEESE MUFFINS

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.

STRAWBERRY AND CREAM CHEESE FILLED MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine the cream cheese, and preserves; stir with a whisk; set aside.
• Lightly spoon flour into dry measuring cup; level with a knife.
• Combine flour, sugar, baking powder, poppy seeds, baking soda and salt in a medium bowl; make a well in center of mixture.
• Combine buttermilk, oil, egg whites, and egg; stir well with a whisk.
• Add to flour mixture, stirring just until moist.
• Spoon the batter into muffin cups coated with cooking spray; fill 1/3 full.
• Top each with about 1 tablespoons cream cheese mixture (for the large or 1 teaspoons for the small), divided the remaining batter evenly over cream cheese mixture.
• Bake at 375F for 25 minutes or until muffins spring back when touched lightly in the center. (adjust accordingly if using the mini tins).
• Remove the muffins immediately from pan,and place on wire rack.