Strawberry Cream Cheese Muffins

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.