These are a luxurious muffin, which as fresh strawberry season approaches in the coming months, these are a delicious way to enjoy the berries. The muffins are moist and packed with flavor.
Not to brag, but these blue eggs? I am in love with them. 2 of our newest hens are laying them. It’s a pop of color to the plain beige eggs that have kept us going this winter.
Strawberry Cream Cheese Muffins
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp fine sea salt
- ½ cup olive oil
- ¼ cup honey
- ¼ cup milk
- ¼ cup sour cream
- 2 large chicken eggs
- 2 tsp pure vanilla extract
- 1¾ cups strawberries, thinly sliced
- 4 ounces cream cheese, cut into 12 cubes
Preheat oven to 350, line a 12 count muffin tin with liners.
In a stand mixer add the olive oil through vanilla extract, beat till smooth.
Add the flour, sugar, baking powder and salt to the mixer, beat in.
Stir in 1 ¼ cups of the strawberries.
Add half of the batter to the muffin cups, about half full.
Place a cube of cream cheese in the center, cover with remaining batter.
Take the remaining ½ cup strawberries and place on top of the muffin batter.
Bake for about 28 minutes, until golden on top.
Let cool on a rack, then pop out.
Muffins can be frozen for later eating.
Makes 12 muffins.
You will need a shy pound of strawberries. Wash and let air dry before slicing.