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Strawberry and Cream Muffins

May 18, 2015 by Audra 16 Comments

Strawberry and Cream Muffins

Summer is here! Ok maybe not officially for another month or so, but it was 80s and humid today so I think that counts. I took Hugo downtown to the West Village and he they had the sprinklers on which to him, is probably the most exciting thing on the planet. Seriously- I don’t think I have ever ever loved anything as much as that child loves running through a sprinkler. It’s really pretty awesome to watch- everyone was laughing and just in awe of his joyful shrieks!

Anyway- I may not love baking with summer fruits as much as Hugo loves sprinklers, but it’s pretty darn close. Fresh and juicy strawberries seem to be popping up all over and I just love baking them into a variety of treats. I realized that it has been ages since I’ve posted a muffin recipe so I figured it was time to change that with these fruity beauties. 

Strawberry and Cream Muffins

These soft and tender muffins are full of juicy berries with a creamy filling that just takes them over the top. They have a crisp, sugared top and the filling just adds a little extra bit of richness to this already wonderful recipe. I think these would be the perfect addition to a gorgeous brunch spread don’t you?

Hooray for summer, more recipes with our favorite seasonal fruits, and babies running through sprinklers…(I’m gonna have to post a video of that to Instagram soon!)

Strawberry and Cream Muffins

 

Print
Strawberry and Cream Muffins
Yield: 12 muffins
 
Ingredients
  • 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
Instructions
  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.
3.5.3251

Filed Under: Breads, Breakfast, Muffins, Recipes Tagged With: Cream Cheese, Strawberry

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Comments

  1. Katrina @ Warm Vanilla Sugar says

    May 18, 2015 at 8:45 am

    I love that you put cream cheese filling in these!! They sound incredible!

    Reply
  2. taylor @ greens & chocolate says

    May 18, 2015 at 11:19 am

    YES to videos of Hugo running through sprinklers! And these muffins – so perfect for this time of year!

    Reply
  3. George in Quito says

    May 18, 2015 at 11:26 am

    Filled cupcakes! They’re not just for summer. Thanx for sharing!

    Reply
  4. Medha @ Whisk & Shout says

    May 18, 2015 at 7:48 pm

    These are stunning and your photos are mouthwatering. Pinning!

    Reply
  5. pamela says

    May 19, 2015 at 10:27 am

    Would you change anything (amt of sugar) to make these blueberry instead of strawberry? My daughter is home sick today and I would love to make these but only have frozen blueberries on hand! Thanks :)

    Reply
    • Audra says

      May 19, 2015 at 11:28 pm

      No I’d leave the base recipe as is! :)

      Reply
  6. Carolann says

    May 19, 2015 at 6:39 pm

    Can you substitute the coconut oil with another oil? These looks amazing.

    Reply
    • Audra says

      May 19, 2015 at 11:27 pm

      Yes! Any vegetable oil would do!

      Reply
  7. Patty says

    May 19, 2015 at 8:58 pm

    I’m having trouble pinning this recipe- no picture appears so I can’t pin it.

    Reply
    • Patty says

      May 19, 2015 at 9:56 pm

      Got it! Sorry to bother you.

      Reply
      • Audra says

        May 19, 2015 at 11:27 pm

        No bother! I’m glad you were able to figure it out :)

        Reply
  8. Joanne Bruno says

    May 24, 2015 at 12:27 pm

    Baking with spring/summer fruit is definitely the highlight of my weeks lately. SO GOOD. Endlessly. Wish I were biting into one of these muffins right now!

    Reply
  9. Naomi Berry says

    June 11, 2015 at 4:06 pm

    Audra, thanks for this recipe! Do you think that this would translate into a loaf? I’m excited to try it!!!

    Reply
    • Audra says

      June 15, 2015 at 10:45 pm

      Hmm yes I bet it would- but I’m not totally sure of the baking time- I’d start with 30 minutes and keep checking it! :)

      Reply
      • Naomi Berry says

        June 16, 2015 at 11:52 am

        Thanks, Audra!

        Reply
  10. Nancy says

    July 26, 2015 at 12:06 pm

    Your jumbo muffins look incredible. How long did you bake them?

    Reply

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