Strawberry Muffins with Cream Cheese Spread

What could be better than starting the day with a sweet, fluffy muffin loaded with fresh, juicy strawberries and served with a strawberry cream cheese spread? Not much, I’d say!



Step: 1

Combine cream cheese, strawberries, and honey in a food processor; pulse until smooth. Transfer to an airtight container and refrigerate.

Step: 2

Preheat the oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray or line with paper muffin liners.

Step: 3

Mix strawberries and 1 tablespoon sugar in a bowl. Set aside for 10 minutes.

Step: 4

Stir flour, 3/4 cup sugar, baking powder, and salt together in a large bowl. Whisk eggs, milk, vegetable oil, and orange zest in a small bowl until well blended. Add the egg mixture to the flour mixture, stirring until just combined.

Step: 5

Drain strawberries and gently fold into the batter. Divide the batter equally among the prepared muffin cups.

Step: 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Serve warm or cooled with the strawberry cream cheese spread.


Per Serving: 236 calories; protein 4.9g; carbohydrates 33.4g; fat 9.5g; cholesterol 57.6mg; sodium 325mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.

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