Wednesday, May 12, 2010
Note: I'm so embarrassed by this photo - bad angle, poor lighting and the muffins are on a paper plate (good ole Royal Chinet! LOL). I was running out the door when I took this photo, snapping pictures before whisking these off to work.
The truth is, they are delicious. The soft, pristinely white-crumbed muffins contain a sweet dollop of cream cheese filling. The filling is an unexpected surprise and takes these muffins a notch above the rest. It provides a hint of cheesecake flavor and adds moistness while camouflaging itself into the muffin as it bakes. They are So light and fluffy you might even be able to convince yourself that they're a healthy diet food so you should eat 2 or 3!
**Tip** To reduce the likelihood of the strawberries disappearing or into the batter after the muffins are baked, don't mix them into the muffin batter. Instead, layer them into the batter in the muffin cups.
Strawberry Cheesecake Surprise Muffins
makes 12 | adapted from luluathome
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup whole milk
1/2 cup butter, melted
1 1/2 tsp vanilla extract
2 large eggs, room temperature lightly beaten
1 cup fresh strawberries, small dice
Cream Cheese Filling:
4 oz cream cheese, room temperature
1/3 cup granulated sugar
1 tbsp vanilla extract
1. Preheat oven to 350 degrees F. Line 12 muffin tins.
2. In a small bowl, mix together the cream cheese filling ingredients until smooth. Set aside. In a large bowl, combine flour, sugar, baking powder and salt. Set aside. In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.
3. Using a spatula, mix the milk mixture into the flour mixture. Fold together until combined. Do not overmix. Spoon the batter into the prepared tins. Scatter a few pieces of strawberry on top of each. Top with a tsp of cream cheese mixture, a tbsp of muffin batter, and finally a few more pieces of strawberry.
4. Bake the muffins for about 15 to 18 minutes, until they're golden on top and the middle of the cupcake is slightly firm when lightly pressed with a finger. If they're browning too fast, tent with foil.