These Jumbo Strawberry Cream Cheese Muffins are the perfect combination of moist, fruity, and creamy. Each muffin features chunks of sweet strawberries and swirls of luscious cream cheese, creating a delightful breakfast or snack that’s both satisfying and indulgent. Baked to golden perfection, these jumbo muffins are sure to impress with their bakery-quality taste and texture.
Why You'll Love This: These muffins offer a delightful balance of flavors and textures, with the sweet and tangy strawberries complementing the rich, creamy swirls of cream cheese. The combination of moist, tender crumb and creamy pockets makes each bite a delightful experience. They're easy to make and perfect for sharing, making them a great choice for brunch gatherings or as a special treat for loved ones.
Perfect Occasion: These muffins are ideal for breakfast or brunch, especially when you want to impress guests with a homemade treat. They also make a wonderful snack or dessert and are perfect for holiday mornings or weekend baking projects. Their jumbo size makes them particularly satisfying and great for sharing.
Decoration Tips: For an extra touch of elegance, dust the tops of the muffins with powdered sugar before serving. You can also add a drizzle of simple icing made from powdered sugar and a little milk for a bakery-style finish. Fresh strawberry slices or a sprinkle of coarse sugar before baking can add a delightful crunch and visual appeal.
Ingredients:
- Cream Cheese Mixture:
- 6 ounces (170.1 g) cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- Muffin Batter:
- 2¼ cups (281.25 g) all-purpose flour, weighed in grams or spooned & leveled
- ¾ cup (150 g) granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup chopped strawberries, fresh or frozen
- 2 large eggs, room temperature
- ½ cup (118.29 ml) vegetable oil or other neutral oil
- 1½ teaspoons vanilla extract
- ½ cup + 1 teaspoon milk, divided (whole milk preferred)
Instructions:
- Prepare the Oven and Pan:
- Preheat the oven to 425°F (220°C). Line a jumbo muffin pan with liners or coat with baking spray.
- Make the Cream Cheese Mixture:
- In a small/medium bowl, mix the cream cheese with ¼ cup (50 grams) of sugar until smooth and well combined.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, ¾ cup (150 grams) of sugar, salt, and baking powder. Add the chopped strawberries and lightly coat them with the dry mixture.
- Combine the Wet Ingredients:
- In a medium bowl, mix together the eggs, oil, vanilla extract, and ½ cup of milk until well blended.
- Mix the Batter:
- Fold the wet ingredients into the dry ingredients until just a few streaks of flour remain.
- Gently stir in ⅔ of the cream cheese mixture until almost fully combined.
- Prepare the Muffins:
- Mix 1 teaspoon of milk into the remaining ⅓ of the cream cheese mixture.
- Fill the muffin liners about ⅔ full with the batter. Spoon the remaining cream cheese mixture on top of the batter and swirl it with a toothpick.
- Bake the Muffins:
- Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the heat to 375°F (190°C) and bake for an additional 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the muffins cool in the pan until just warm to the touch, then transfer to a wire rack to cool completely.
Enjoy these delicious Jumbo Strawberry Cream Cheese Muffins, a perfect treat for any time of day!