One of the best things about spring and early summer here in the Midwest is that it’s strawberry season. There is nothing better than fresh, homegrown strawberries. Combine them with cream cheese and all I can say is YUMMO! This recipe for Strawberry Cream Cheese Muffins is simple and packed full of flavor.
The original recipe I found gave instructions for layering the muffin batter, cream cheese, strawberries and topping. I thought that was a lot of trouble so I simplified the process by folding the strawberries into the batter. Make sure to dice the strawberries very small. I also used a small scoop to drop in the cream cheese layer and it worked great. I just swirled the cream cheese and batter mixtures together with a knife.
I love these tulip wrappers and I think they make these strawberry cream cheese muffins look extra special. They are also very easy to open after the muffins have been baked. When they are first set into the muffin pan, they don’t sink all the way to the bottom like a normal wrapper. Once the batter is scooped in, they drop right down. Using a scoop for both the muffin batter and cream cheese makes filling the tulip wrappers super simple and quick.
One of the tricks for getting muffins or cupcakes to rise in the middle is to bake them at high heat for several minutes followed by more baking time at a lower heat. It’s important NOT to open the oven door during the bake time. Opening the door will affect how quickly the high temp adjusts down to the lower temp.
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