Fresh summer strawberries mixed into a muffin batter perfect for breakfast, snack, dessert or packed in school lunches. ??
One of the best things about summer is the abundance of fresh berries. Blueberries, blackberries, raspberries and strawberries, I love them all! There's nothing better than fresh, homegrown or farmers market strawberries, especially for snacking and baking.
These strawberry muffins take hardly any time to make and are freezer friendly! I like to bake up a batch on the weekends and then store them in large freezer bags in my freezer. This way I easily have them on hand to add to school or work lunches. Just add the frozen muffins and they will thaw out just in time for lunch.
Strawberry Cream Cheese Muffins
{mommyskitchen.net}
Ingredients:
2 - cups biscuit baking mix (I use Jiffy brand)
2 - tablespoons additional baking mix to toss the berries
2/3 - cup sugar
3 - ounces cream cheese, softened
1 - egg, beaten
1/3 - cup milk
1/2 - cup plain Greek yogurt
2 - tablespoons vegetable oil
1 - teaspoon vanilla or lemon extract
1 - cup fresh strawberries, chopped
Directions:
Preheat oven to 400 degrees F. Grease bottoms only of 12 muffin cups or line with paper baking cups.
Using a small bowl toss the chopped strawberries in 2 tablespoons of baking mix and set aside. This will keep the strawberries from sinking to the bottom.
In a large bowl, add the sugar and cream cheese, mix until blended. Add the remaining ingredients and lightly mix until blended. Gently fold the strawberries into batter.
Divide batter evenly among cups (I use a spring form ice cream scoop). Sprinkle a little sugar on top and bake for 15-18 minutes or until golden brown.
Let muffins cool in pan 5 minutes before removing to cool completely on a cooling rack.
Recipe yields: 12 Muffins
Inspired by my: Blueberry Muffin Recipe
Want to stay connected & up to date with Mommy's Kitchen? Don�t forget to follow me on Facebook, Instagram, Twitter & Pinterest! Mommy's Kitchen is also mobile, click HERE to download the FREE Official Mommy's Kitchen iPhone App.
Homemade muffins are perfect for breakfast, snacks, dessert or packed in school lunches. Kid's go through a lot of snacks throughout the school year, so instead of buying pre-packaged snacks, think about making muffins instead.
These strawberry muffins take hardly any time to make and are freezer friendly! I like to bake up a batch on the weekends and then store them in large freezer bags in my freezer. This way I easily have them on hand to add to school or work lunches. Just add the frozen muffins and they will thaw out just in time for lunch.
If you have a some leftover strawberries in the refrigerator this is the perfect recipe to use up those red beauties before they go bad.
{mommyskitchen.net}
Ingredients:
2 - cups biscuit baking mix (I use Jiffy brand)
2 - tablespoons additional baking mix to toss the berries
2/3 - cup sugar
3 - ounces cream cheese, softened
1 - egg, beaten
1/3 - cup milk
1/2 - cup plain Greek yogurt
2 - tablespoons vegetable oil
1 - teaspoon vanilla or lemon extract
1 - cup fresh strawberries, chopped
Directions:
Preheat oven to 400 degrees F. Grease bottoms only of 12 muffin cups or line with paper baking cups.
Using a small bowl toss the chopped strawberries in 2 tablespoons of baking mix and set aside. This will keep the strawberries from sinking to the bottom.
In a large bowl, add the sugar and cream cheese, mix until blended. Add the remaining ingredients and lightly mix until blended. Gently fold the strawberries into batter.
Divide batter evenly among cups (I use a spring form ice cream scoop). Sprinkle a little sugar on top and bake for 15-18 minutes or until golden brown.
Let muffins cool in pan 5 minutes before removing to cool completely on a cooling rack.
Recipe yields: 12 Muffins
Inspired by my: Blueberry Muffin Recipe
Pin to your Favorite Pinterest Board!
EmoticonEmoticon