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.
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!)
- 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
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Preheat oven to 375F. Fill 12 muffin cups with paper liners.
- In a large bowl, whisk together the oil, milk, vanilla, and egg. Add the sugars and whisk until smooth.
- Sprinkle the salt, baking soda and flour over the wet ingredients. Whisk gently to combine. Fold in the strawberries.
- Fill muffin cups ¾ of the way full (batter will be thick.) Sprinkle with raw sugar.
- 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.
- Cool on a wire rack.
- 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.
- Serve immediately or store in the fridge for up to 3 days. Bring to room temp before serving.
Katrina @ Warm Vanilla Sugar says
I love that you put cream cheese filling in these!! They sound incredible!
taylor @ greens & chocolate says
YES to videos of Hugo running through sprinklers! And these muffins – so perfect for this time of year!
George in Quito says
Filled cupcakes! They’re not just for summer. Thanx for sharing!
Medha @ Whisk & Shout says
These are stunning and your photos are mouthwatering. Pinning!
pamela says
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 :)
Audra says
No I’d leave the base recipe as is! :)
Carolann says
Can you substitute the coconut oil with another oil? These looks amazing.
Audra says
Yes! Any vegetable oil would do!
Patty says
I’m having trouble pinning this recipe- no picture appears so I can’t pin it.
Patty says
Got it! Sorry to bother you.
Audra says
No bother! I’m glad you were able to figure it out :)
Joanne Bruno says
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!
Naomi Berry says
Audra, thanks for this recipe! Do you think that this would translate into a loaf? I’m excited to try it!!!
Audra says
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! :)
Naomi Berry says
Thanks, Audra!
Nancy says
Your jumbo muffins look incredible. How long did you bake them?