Look what's been sitting on my kitchen counter, taunting me all week. Luckily I made these muffins at the end of my long 4-day weekend. I don't want to think about the damage that may have otherwise happened if I were home all day. They are that good. I'm not sure if I should thank Ashley, from Cheese Curd in Paradise, or smack myself for making these.
I received Ashley's blog for this round of the Recipe Swap: Blogger's Choice. (Remember to view the Swap Round-Ups on Sarah's blog: A Taste of Home Cooking). This is my favorite theme, but also the hardest. I can never decide what to make! I had already been on a baking kick and thought I'd just continue on with that when I saw her post for Strawberries and Cream Muffins. It has been a while since I've made muffins. To be good, I thought I'd make just 1/2 batch of the muffins as a bit of damage control. But then, look at the ingredient list. If I tried to halve everything, I was going to run into problems. Half of 1/8th? I don't own a 1/16th measuring spoon. And 3/4 TBS of beaten egg? What would I do with the rest? See, too much trouble. I had to just make the whole recipe. I'm not sure how many muffins this recipe is meant to make. I made 12 large muffins. You could probably do 18 smaller?
Now my issue is that I still have 4 oz. cream cheese left and extra strawberries. Do I make them again?! gah!
Thank you, Ashley, for an awesome recipe!
Source: Cheese Curd in Paradise
- 1 cup whole milk (I used 1% milk)
- 1/2 cup unsalted butter
- 1 and 1/2 tsp. vanilla extract
- 1/8 tsp. almond extract
- 2 large eggs
- 2 cups All Purpose flour
- 3/4 cup granulated sugar
- 2 and 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup fresh ripe strawberries chopped into very small pieces (the redder and sweeter, the better!)
- 4 oz. full-fat cream cheese, very soft (I used 1/3 less fat)
- 1 and 1/2 Tbsp. of liquid from one whole egg that's been beaten lightly
- 1/3 cup granulated sugar
- 1/4 tsp. vanilla extract
Pre-heat oven to 400 degrees.
Put paper liners in the cups of your muffin pan, or use nonstick baking spray liberally.
Cut up your berries and set them aside.
In a small bowl, mix together with a spoon the cream cheese, 1/3 cup sugar, 1 and 1/2 Tbsp. beaten egg, and 1/4 tsp. vanilla extract. Mix until almost all the lumps are gone. Set this aside, but don't chill it.
Melt the butter slowly in a sauce pan on low heat. Add the vanilla extract, almond extract, and the milk into the butter, stirring to combine. Cool until the mixture is just warm, then whisk in the eggs.
Thoroughly combine with a whisk, in a large mixing bowl, the flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients. Pour all of the butter and milk mixture into the dry ingredients, blending just until combined. Don't overmix. It's okay if a few little flour streaks are still evident.
Using a portion scoop, fill each muffin cup barely half full. Scatter a few pieces of strawberry on top.
Using a small spoon, dab a generous teaspoonful or so of the cream cheese mixture on top of the berries.
On top of that, add on another tablespoon or two so of the muffin batter.
On top of that, add a few more pieces of strawberry. Push them in just slightly.
Sprinkle the tops of the unbaked muffins very generously with coarse sugar.
Bake the muffins for about 15 to 18 minutes, until they're light golden on top and a toothpick inserted in the center comes out mostly clean. The middle of the cupcake should be kind of firm when lightly pressed with a finger. Check on the muffins early, and if they're browning too fast, lightly cover the pan with a sheet of foil.
Let the muffins cool in the pan, on a rack, for a couple of minutes, then carefully remove them from the pan to cool on the rack.