Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup full-fat sour cream
- ⅓ cup vegetable oil
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, chopped (about 1 cup)
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tbsp all-purpose flour
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk egg, sour cream, oil, and vanilla. Pour into dry ingredients and stir until just combined.
- Gently fold in chopped strawberries—do not overmix.
- In a small bowl, beat softened cream cheese, 2 tbsp sugar, and flour until smooth.
- Spoon batter into muffin cups, filling each about ⅔ full. Drop 1 tbsp cream cheese mixture onto each, then swirl gently with a toothpick.
- Bake 18–22 minutes, or until a toothpick inserted near center comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
Notes
- For best texture, use room-temperature cream cheese and sour cream.
- Don’t overmix the batter—lumps are okay! Overmixing causes dense muffins.
- Use freshly chopped strawberries (not frozen) to prevent excess moisture and sinking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Contains Dairy, Gluten
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
