The Perfect Spring Breakfast: Blueberry Cream Cheese Muffins
These streusel-topped blueberry cream cheese muffins are super soft, packed with plump juicy berries, and are filled with a cream cheese surprise.
Recipe:
Ingredients
Muffins
¼ cup vegetable oil (60ml), you may substitute canola oil or other neutral cooking oil
4 Tablespoons unsalted butter melted (57g)
1 cup granulated sugar (200g)
1 large egg + 1 large egg white room temperature preferred
½ cup buttermilk (120ml)
1 ½ teaspoons vanilla extract
1 ¾ cup all-purpose flour (220g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups blueberries (210g) (see note)
Filling
8 oz cream cheese (brick) softened (226g)
⅓ cup granulated sugar (67g)
½ teaspoon vanilla extract
Streusel Topping
¼ cup all-purpose flour
¼ cup brown sugar firmly packed (50g)
⅛ teaspoon salt
2 Tablespoons butter (melted but not too hot)
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Instructions
00:00 Introduction
Muffins
00:27 Preheat oven to 375F (190C) and line a muffin tin with paper liners.
00:31 In a large bowl, stir together oil and butter.
00:51 Add sugar, egg, and egg white and whisk very well until combined.
01:06 Add buttermilk and vanilla extract and whisk to combine.
01:12 In a separate, medium-sized, bowl whisk together flour, cornstarch, baking powder, and salt.
01:29 Add all of the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
01:41 Add blueberries and stir until batter is just combined and blueberries are well incorporated. Set aside while you prepare the filling and topping.
Filling
02:27 Combine softened cream cheese, sugar, and vanilla extract and stir until smooth and well-combined. Set aside.
Streusel
02:57 Whisk together flour, brown sugar, and salt.
03:09 Drizzle in melted butter and use a fork to toss ingredients together until combined, no flour/sugar remains un-moistened by the butter, and mixture is clumpy. Don’t over-mix or the streusel will become like a paste, you want it to be clumpy.
Assembly
03:39 Divide batter into 15 muffin cups, filling each liner ⅔ of the way full.
04:01 Use a spoon to make a crater in the center of each muffin and portion about 2 teaspoons of your cream cheese mixture in the center.
04:15 Top with a heaping spoonful of remaining muffin batter and use a knife to gently swirl together the cream cheese mixture and muffin batter.
04:50 Sprinkle muffins evenly with streusel.
04:59 Transfer to 375F (190C) oven and bake for 25 minutes or muffins are baked through.
05:21 Allow to cool for 10 minutes or so before digging in (the cream cheese filling will be very hot!). Muffins will puff up in the oven, but due to the cream cheese filling they will deflate and maybe even cave in a bit (like a black bottom) as they cool. This is normal!
Notes
Blueberries
You can use frozen (do not thaw) blueberries, but often they leave purple streaks through your batter. Nothing wrong with that, just be aware.
Baking In Two Muffin Tins
This recipe makes 15 muffins. Since most muffins tin hold enough batter for only 12 muffins, you can either discard the excess or bake the remaining 3 muffins after the first 12 bake. The second batch will take less time, start checking at 17 minutes. I don’t recommend over-filling the muffin liners, as the batter tends to spread out and flatten on the top, which makes for unattractive muffins.
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
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Strawberry Muffins Recipe | Pretty Pink Muffins
Auf Deutsch
The recipe for my Strawberry Muffins Pretty Pink Muffins is available here
Hi lovelies, I am a big fan of pretty food and these delicious strawberry muffins are exactly that! :) They are so pretty pink on the inside and that using only natural colour from the strawberries :) But they are not only beautiful, but they are also really yummy! A super soft and moist muffin, with chewy strawberries and a crunchy crumble on top. Yummy! Grab the recipe above and get baking :) Happy Baking Lovelies! :)
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#inthekitchenwithelisa #strawberrymuffins #muffins
Strawberry & Cream Cheese Muffins | Simple to Bake Soft & Fluffy Muffins
#howtobake #strawberryrecipe #muffinsrecipe #strawberrycreamcheesemuffins #creamcheese #strawberryceamcheese #strawberrymuffins
Ingredients:
-2 cups flour
-2 tsp baking powder
-1/2 tsp baking soda
-1/2 salt
-90 g cream cheese
-3/4 cup sugar
-2 eggs
-1 tsp vanilla
-1/2 cup oil or butter
-1/2 cup milk
-1 cup strawberries cut into small pieces
-85 g cream cheese small cubes for toppings
Bake time 425°F for 5 minutes reduce heat to 375°F then bake for 15-20 minutes.
Enjoy and Thank you for Watching!
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Quick & Easy Strawberry Muffins [5 Minutes Prep!]
Finally a super simple Strawberry Muffin recipe! These are super moist, filled with fresh strawberries, and can be made in minutes by hand or with a mixer. They’re like ME-TIME in a patty pan, just add a hot mug of coffee or tea. Get the full measurements, tips and ideas to make it your own:
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Have a question? Leave a comment below or contact us
☕️ About this recipe:
This is a nice simple muffin recipe that’s whipped up in a few minutes then it’s straight into the oven.
We learnt how to make strawberry muffins in Bologna, Italy from our favourite chef Roberta. Working from her treasured handwritten recipe, we soon whipped up a batch of these unassuming little muffins in their sugary dust jackets.
Fresh strawberries in muffins are such a good combo, it’s a wonder they’re not more popular. The crumb on these is so delicately crispy on the outside and moist on the inside, it’s all you want in the perfect muffin.
???? Ingredients:
150 g plain flour / all purpose flour / 1 heaped cup
125 g white sugar / 3/4 cup
8 g baking powder / 1 ½ tsp
1 egg
½ tsp vanilla essence
½ cup milk / 125 ml / 4.2 oz
25 g butter softened / 0.88 oz
8 strawberries chopped into small pieces / around 1 cup
???????? Recipe Steps:
00:00 - How to Make Strawberry Muffins
00:04 - Make the batter
00:39 - Add fresh strawberries (diced)
00:46 - Portion out into patty pans or muffin trays
00:56 - Bake until golden and cooked through
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Delicious Strawberry Cheesecake Muffins | Breakfast Muffins
These are the perfect flavorful breakfast muffins bursting with strawberries in every bite. Filled with cream cheese makes them taste delicious ! ???? Subscribe to support me @
Ingredients
Butter - 6 tbsp (85 grams)
Cream cheese - 8 tbsp (115 grams)
Granulated Sugar - 1 cup (200 grams)
Lemon zest - 1 tbsp (one lemon)
Salt - 1/2 tsp
Large Eggs - 2
Sour cream - 1/4 cup
Lemon Juice - 2 tsp
Vanilla Extract - 1/2 tsp
All Purpose Flour - 1 & 3/4 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Strawberries , diced - 1 & 1/2 cups (200 grams)
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Song: Lichu - Island
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Video Link:
Recipe Strawberry Cheesecake Muffins Recipe
Recipe - Strawberry Cheesecake Muffins Recipe
INGREDIENTS:
●1 package (3 ounces) cream cheese, softened
●1/4 cup confectioners' sugar
●2-1/2 cups all-purpose flour
●3 teaspoons baking powder
●1/2 teaspoon salt
●1 egg
●1-1/4 cups milk
●1/2 cup packed brown sugar
●1/3 cup butter, melted
●1 teaspoon grated lemon peel
●1/4 teaspoon almond extract
●1/4 cup strawberry jam