Strawberry Muffins with Sweet Cream Surprise

Delicious strawberry muffins with a sweet cream cheese surprise!

The links below may be affiliate links, meaning I earn a small compensation at no extra cost to you. See my full disclosure policy here. 

It’s now officially the middle of May, and while we have been to the strawberry farm twice to pick up fresh berries, we have not yet been able to pick them ourselves. Since we have been doing this every year at the same farm since my oldest was just a year old, I’m really hoping that we will be able to snag an opening to pick berries soon.

I love traditions almost as much as I love farm fresh food, or maybe that should be reversed. Either way, when the two can be combined, that’s totally my jam. (pun intended)

Since getting our fresh strawberries this year, we’ve already enjoyed several different strawberry treats, with more to come. I made a simple strawberry crisp for my 4yo’s birthday (and served it with farm fresh vanilla ice cream…OH MY DELICIOUSNESS).

I also made some strawberry jam with chia seeds and honey to put in the fridge and the freezer and to pass along to my mother-in-law. I hope to use some of the jam to also make some pop-tarts soon too.

And, of course, we’ve also just been enjoying the strawberries as they are– by the handful, in fruit salads for picnics, and in a bowl of thick homemade yogurt.

Strawberry Muffins with Sweet Cream Surprise

Earlier this week I decided to put the last of the strawberries from our recent box to use in some strawberry muffins. I first developed this recipe years ago, based on my husband’s enjoyment of Starbuck’s pumpkin cream cheese muffins. I updated the recipe, switched the sugar for honey, and swapped the butter for applesauce.

The muffins are studded with fresh strawberry chunks, and have a sweet cream cheese filling. They are so fun and taste just like spring.

I made a dozen muffins to go with our leftover steak and fried eggs, and before I could reach for a second, my kids had gobbled them all up. (To be honest, my husband didn’t love them, but my kids more than made up for his reluctance).

If you don’t already use muffin liners when baking muffins, please check these out. They changed my muffin-baking-life. I hate cleaning muffin pans and parchment muffin liners make it SOOOO EASY to get the muffins out and clean the pan after baking.

More Strawberry Goodness ::

• Easy Strawberry Crisp (gluten-free & naturally sweetened)
• Strawberry Balsamic Vinaigrette
• Chia Seed Jam 
• Freezer Pop-Tarts

Print

Strawberry Muffins with Sweet Cream Surprise

• Author: Lisa @ This Pilgrim Life
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 48 minutes
• Yield: 12 muffins 1x
• Category: muffins
• Method: baking

Print

Pin

---

Description

Delicious strawberry muffins with a sweet cream cheese surprise!

---

Scale 1x2x3x

Ingredients

Cream Cheese Filling

• 4 oz cream cheese, room temperature
• 2 tbsp unsalted butter, room temperature
• 2 tbsp honey

Muffins

• 2 1/2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 egg
• 1/4 cup applesauce
• 1/4 cup honey
• 1/2 cup plain Greek yogurt
• 1/2 cup whey or milk
• 1 tsp vanilla extract
• 1 cup chopped strawberries
• turbinado sugar (optional)

---

Instructions

1. In a small bowl combine cream cheese, butter, and honey. Whisk together until well blended. Transfer cream cheese mixture to a piece of parchment paper and press into a log, about 12 inches long. Wrap log in parchment paper and place in freezer to chill while you prepare the muffin batter.
2. Preheat oven to 385°. Line a muffin pan with parchment liners or grease with butter/spray.
3. Combine the dry ingredients (flour through cinnamon) in a medium mixing bowl. Stir to incorporate, then set to the side. Whisk together the egg, applesauce, honey, yogurt, milk/whey, and vanilla in a large liquid measuring cup. Pour the wet mixture into the dry mixture, and stir gently just until no streaks of flour remain. Gently fold in the chopped strawberries.
4. Remove cream cheese log from freezer. Slice into 12 equal pieces.
5. Fill each muffin liner about halfway with muffin batter. Place a portion of the cream cheese mixture in each muffin, pressing into the batter slightly. Cover each muffin with the remaining batter. Sprinkle the tops of the muffins with turbinado sugar (optional).
6. Bake in preheated oven for about 18 minutes, until the muffins are cooked through and the tops spring back when gently pressed.
7. Cool on a wire rack for 10 minutes before eating. (If you used muffin liners, you can remove them from the pan immediately. If you did not use liners, let the muffins cool in the pan for 5-10 minutes before lifting out).

---

 

What are some of your favorite ways to use fresh summer strawberries?

Sharing is caring! Don’t forget to pin and share. Thank you!