I have 6 dead bananas on my kitchen counter. When I went home last week, my mom gave me 3 that were “on their way out” so that I could make banana bread with them. I spent 20 minutes looking at “banana _______ bread” recipes (plain banana bread is a bit too boring for me) and decided to make strawberry cream cheese muffins.
Yeah, I realize that doesn’t make sense at all. Honestly, I wasn’t going to bake anything tonight or for the next few days, but Tropical Storm Debby has spoiled my afternoon plans. I had every intention of mowing my lawn today (at least, you know, the part the neighbors can see), even if only to avoid having our neighborhood handyman stop by and express to me again how much he really, REALLY wants to mow my lawn, but there’s just too much rain. Muffins to the rescue!
Note: I follow the “if it ain’t broke, don’t fix it” mantra. A good portion of this recipe is a slight adjustment from other recipes I’ve used. And people think baking is hard… 😉
Strawberry Cream Cheese Muffins – Makes about 24 muffins
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup unsalted butter, at room temperature
1 cup sugar
4 ounces cream cheese, softened
2/3 cup milk
1 tsp vanilla
2 cups fresh strawberries, sliced into small pieces
turbinado, for sprinkling onto muffin tops
1. Preheat the oven to 350 degrees. Either grease or line a cupcake pan with wrappers. (You’ll need to do this again, but the muffins need to be baked one pan at a time.)
2. In a medium bowl, whisk flour, salt, baking soda, and baking powder together. Set aside.
3. Cream butter and sugar. Add in the cream cheese, egg, milk and vanilla, mixing until well-blended.
4. Add the flour mixture and combine well.
5. Using a rubber spatula, carefully fold the strawberries into the rest of the batter.
6. Spoon the batter into the muffin wells, until about 2/3 full.
7. Sprinkle turbinado on each of the muffin tops.
8. Cook for 10 minutes; rotate the pan and cook 11 minutes.