Directions
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Preheat your oven to 375°F (190°C). Start by lining a muffin tin with paper liners or lightly greasing it to ensure easy removal later.
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In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This mixture forms the foundation of your muffin, contributing to the airy texture you desire.
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In a separate bowl, mix the melted butter, milk, eggs, and vanilla extract until everything is well combined. The warmth of the butter enhances the flavors, making the batter incredibly delicious.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Remember, do not overmix; the key here is to maintain some lumps for that tremendous fluffy texture.
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Carefully fold in the chopped strawberries. This step is crucial as the strawberries need to be evenly distributed without bruising and breaking down too much.
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In a small bowl, beat the cream cheese with powdered sugar until it becomes smooth and creamy. This step must be done well to ensure the filling is seamlessly incorporated into each muffin.
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Spoon half of the muffin batter into the prepared muffin cups. Afterward, add a dollop of the cream cheese mixture right in the center of each muffin. Then, cover these with the remaining batter, ensuring the filling is well enclosed.
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Bake the muffins for about 18-22 minutes, or until a toothpick inserted in the center comes out clean. This is when the magic happens—the muffins rise beautifully, and the house fills with a tremendous aroma.
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Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This cooling process is essential for achieving the perfect texture.
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