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Monday, May 21, 2018

Strawberry n Cream Muffins

2 cups flour
1/2 cup packed brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp kosher salt
3/4 tsp ground cinnamon
4oz (1/2 of 8oz container) softened cream cheese, cut into chunks
2 eggs, lightly beaten
3/4 cup milk (I used 1%)
1/4 butter, melted (measure butter before melting)
1 tsp vanilla
1/2 lb fresh (going bad) strawberries, chopped up
for struesel topping:
1/3 cup flour
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/2 stick (1/4 cup) butter
1/2 lb chopped strawberries

Preheat oven to 400F/205C and spray or line muffin cups.
For the muffins, combine all the dry ingredients in a large bowl and whisk together. Using a hand mixer or the paddle attachment on stand mixer, lightly beat in the chunked up cream cheese until mixed in and lumpy.
In a small bowl, mix together the remaining wet ingredients, and add to the dry ingredients. Mix until just combined. Allow to stay lumpy. Stir in the strawberries.
In a separate bowl, for the struesel, combine all ingredients using a fork.
Spoon the muffin batter into muffin cups, about 1/2 - 2/3 full. Top each battered cup with a spoon full of streusel topping, and bake 15-18 minutes, until golden and skewer comes out clean.
Allow to cool before consuming.
Eat within a couple days.
Adapted from Cooking at a Glance

shared at 
Delicious party 
show off party
shared at melt in mouth monday

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