Description
Delightful muffins with tart strawberries and creamy filling, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- In another bowl, beat together the softened cream cheese, milk, vegetable oil, egg, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Gently fold in the chopped strawberries.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg