Strawberry Muffins with Cream Cheese
These strawberry muffins with cream cheese combine fluffy muffin texture with juicy strawberries and a creamy swirl for a delightful treat, perfect for breakfast or a snack.
Equipment
- Muffin tin
- Mixing bowls
- Hand mixer
- Toothpick
- Wire rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled Old Fashioned oats
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups unsweetened applesauce
- 1/4 cup neutral oil
- 1 tablespoon vanilla extract
- 8 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 cup diced strawberries
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with liners.
- In a bowl, combine all-purpose flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, mix applesauce, oil, and vanilla extract. Wait to combine wet and dry until the cream cheese topping is ready.
- Dice the strawberries and set aside.
- Using a hand mixer, blend cream cheese, granulated sugar, and half of the diced strawberries until combined (chunks are fine).
- Combine wet and dry ingredients until the batter is smooth. Gently fold in the remaining strawberries.
- Divide the batter evenly among muffin cups, filling each about 3/4 full.
- Add a dollop of cream cheese filling on top of each muffin and swirl slightly with a toothpick.
- Bake for 25-28 minutes or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely, about 1 hour.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Allow muffins to reach room temperature before enjoying.