Strawberry Poppy Seed Cream Cheese Muffins Recipes

STRAWBERRY POPPY SEED CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees F and line 12 muffin cups with paper liners.
• Stir together pancake mix, Almond Breeze, sugar, oil, extract, and poppy seeds in a medium bowl. Lightly stir in strawberries and cream cheese. Add strawberry jam and swirl lightly with a knife.
• Spoon into prepared cups and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

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.

CHEESECAKE-POPPY SEED MUFFINS

Steps:

• Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
• In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
• Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.