Cream Cheese Filled Strawberry Muffins

Stuffed with a yummy cream cheese centre and accented with lemon zest, these strawberry muffins are moist, tender and irresistible when served warm for breakfast.

25 mins prep  • 20 mins cooking time  •  45 mins total time

Serves 12

Breakfast

Ingredients:

Cream Cheese Filling:

8 oz (250 g) Organic Meadow Light Cream Cheese, softened

1/4 cup (60 mL) granulated sugar

1 tsp (5 mL) vanilla extract

Muffins:

2 cups (500 mL) all-purpose flour

1/2 cup (125 mL) granulated sugar

2 tsp (10 mL) baking powder

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) ground nutmeg

1 tbsp (15 mL) lemon zest

2 eggs, beaten

3/4 cup (175 mL) Organic Meadow Partly Skimmed 2% Milk, at room temperature

1/2 cup (125 mL) Organic Meadow Salted Butter, melted and cooled slightly

1/2 tsp (2 mL) vanilla extract

1 cup (250 mL) chopped fresh strawberries

Instructions:

Cream Cheese Filling:

1.  Preheat oven to 400°F (200°C). Line 12 muffin cups with paper liners.
In medium bowl, using wooden spoon, beat together cream cheese, sugar and vanilla until combined. Transfer to piping bag with snipped corner and set aside in fridge.

Muffins:

1.  In large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Sprinkle lemon zest over top.
2.  In medium bowl, whisk together eggs, milk, melted butter and vanilla.
3.  Stir milk mixture into flour mixture just until moistened (do not overmix). Fold in strawberries.
4.  Spoon half the batter evenly in prepared muffin cups.
Pipe a heaping 2 tbsp (30 mL) cream cheese filling into centre of the muffin batter so it sits in a pocket of batter. Spoon remaining batter over filling to cover cream cheese mixture. Batter should be level with liner.
5.  Bake muffins for 20 to 25 minutes or until golden brown and tops spring back when lightly pressed. Transfer pan to cooling rack; let cool for at least 10 minutes before serving.

Tips: Substitute strawberries with raspberries, blackberries or blueberries if preferred.

Arrange a single sliced strawberry on top of each muffin if desired.

Store muffins in an airtight container in the fridge for up to 1 week, or wrapped individually in the freezer for up to 1 month. Let come to room temperature before serving.

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