Sunday, January 02, 2011

Strawberry Cream Cheese Muffins

I love making muffins because I can easily mix up a batch without taking out my electronic beater. For muffins, dry ingredients are often prepared separately from the wet ingredients. Then the prepared wet ingredients are folded into the dry ingredients.

During the folding process, do make sure that you don't over fold them. Mixture is usually lumpy but that is just fine for muffin.

So, one day, I told Shu Vun that I wanted to bake something different. Not the usual chocolate cake, cheese cake but something different! She recommended the Strawberry Cream Cheese muffins. This muffin give you surprise inside. =D

I found several links on the web and i chose to follow this and this. The latter link shows steps by steps pictures. This recipe is very well received by all my friends and family. They just couldn't get enough of it!

However, i changed the amount of baking powder used because my muffins didn't seem to rise much on the first tries. Taste wise is good. Really good. But i prefer my muffin to be taller. I had made this countless times and it always comes out good, soft and nice!

The cream cheese filling in the middle often cause people to think that the muffin is uncook so be sure to assure your guinea pig, ahem i mean, your friends that they are just cream cheese. Well, that usually happen if you consume the muffin right out of the oven.

Here's the recipe:-

This recipe make about 12 muffins

Dry ingredients:-
2 cups all purpose flour
3/4 cups of granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt

wet ingredients:-
1 cup milk
1/2 cup/113g unsalted butter, melted
1 tsp vanilla extract
2 large eggs (at room temperature)

1 cup fresh strawberries (chopped into pieces)

Cream cheese mixture:
4 oz/113g cream cheese (at room temperature)
1/3 cup granulated sugar
1 tbsp vanilla extract


1. In a large mixing bowl, mix together the dry ingredients and set aside.
2. In another bowl, whisk the wet ingredients together until well incorporated.
3. Make a well in centre of the dry ingredients and pour in the wet ingredients.
4. Fold them until just combined. Mixture may appear to be lumpy but it's fine. Do not overmix
5. Spoon the batter into prepared muffin cases or tin. Fill each cup barely half full only.
6. Scatter a few strawberry pieces into each one.
7. Top the strawberries with about a tablespoon of the cream cheese mixture.
8. On top of that, add on another 1 or 2 tablespoon of the muffin batter.
9. And on top again, press a few strawberry pieces to the batter
10. Bake for about 25 mins or until top is brown in preheated oven of 180 degree celcius

Enjoy this wonderful recipe. =D

Something I think I should mentioned here, hope it's not too late
1. The batter should be watery
2. If you want to test the muffin with skewer for doneness, remember to poke the side of the cake. If you poke through the middle, the cream cheese section would be forever moist!


Shauna said...

SWEET! Hope you have an amazing day! :) Shauna from

Louise said...

Oh wow, these look amazing! I love making muffins, unfortunately I'm on a diet at the moment (have eaten far too many muffins and now need to slim into my wedding dress), I might still make them for my other half - I find muffin making therapeutic :0)

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