Directions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. This step makes for easy cleanup and keeps the muffins from sticking to the pan.
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In a large bowl, whisk together the granulated sugar, baking powder, baking soda, flour, and salt. This dry mix will ensure that your muffins rise tremendously during baking.
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In another bowl, beat the cream cheese until smooth. Add the milk, vegetable oil, and egg, mixing until everything is well combined. Ensure that the cream cheese is at room temperature to prevent lumps for a smoother mixture.
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Pour the wet ingredients into the dry ingredients and stir until just combined. It’s important not to overmix here; a few lumps are perfectly fine. Gently fold in the chopped strawberries to retain their shape and juices for a fresh taste.
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Fill the muffin cups about 2/3 full with the batter. This ensures that the muffins have enough space to rise splendidly without overflowing.
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Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. This is the moment where your kitchen will be filled with wonderful aromas.
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Allow to cool slightly in the pan before transferring to a wire rack. This step is crucial as it lets the muffins set nicely without getting soggy at the bottom.
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