Strawberry Cream Muffins
Strawberry Cream Muffins are not overly sweet. They're filled with strawberry jam and cream cheese making them a unique and super tasty muffin!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 muffins
- 2 cup baking mix like Bisquick, Pioneer, or Jiffy
- 3 Tablespoons sugar
- 1/4 cup cold butter
- 1/2 cup heavy cream
- 2 -3 Tablespoons strawberry jam
- 1/2 oz cream cheese cubed into 6 cubes
In a bowl, combine baking mix and sugar. Cut in butter until the mixture resembles coarse crumbs. (For busy mornings, do this step the night before. Store in an airtight container and refrigerate. Pre-measure milk, strawberry jam, and cube cream cheese; store in the fridge. Set out a muffin tin and non-stick spray or line with cupcake liners.)
Preheat oven to 425 degrees. Spray muffin tin with non-stick spray. Mix heavy cream with baking mix, just until combined. Donâ??t over-mix, the batter will be thick and lumpy. Using an ice cream scoop, fill each muffin pan 2/3 full with batter. Create an indention in the top of the muffin and spoon 1 tsp jam on top in the center of each muffin. Top with 1 cube cream cheese and press slightly into the muffin.
Bake 12 to 14 minutes or until lightly browned. Cool in pans 2 minutes before removing. Serve immediately.
Yield: 6 muffins
Calories: 339kcal | Carbohydrates: 32g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 593mg | Potassium: 80mg | Fiber: 1g | Sugar: 11g | Vitamin A: 560IU | Calcium: 89mg | Iron: 1mg