Strawberry and Cream Muffins
Yield: 12 muffins
  • ½ cup coconut oil, melted
  • ¾ cup whole milk, room temperature
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 cups chopped strawberries
  • coarse sugar for sprinkling
For the filling:
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  1. Preheat oven to 375F. Fill 12 muffin cups with paper liners.
  2. In a large bowl, whisk together the oil, milk, vanilla, and egg. Add the sugars and whisk until smooth.
  3. Sprinkle the salt, baking soda and flour over the wet ingredients. Whisk gently to combine. Fold in the strawberries.
  4. Fill muffin cups ¾ of the way full (batter will be thick.) Sprinkle with raw sugar.
  5. Bake for 18-20 minutes, or until the tops bounce back when lightly pressed and/or a toothpick inserted into the center comes out clean.
  6. Cool on a wire rack.
For the filling:
  1. Cream together the cream cheese, powdered sugar and vanilla until smooth. Use a sharp paring knife to core out a small hole in the top of each muffin. Pipe or dollop some filling into each hole.
  2. Serve immediately or store in the fridge for up to 3 days. Bring to room temp before serving.
Recipe by The Baker Chick at