Strawberry Cream Cheese Muffins
Try this scrumptious recipe for Strawberry Cream Cheese Muffins. They are bursting with flavor and texture and would be a tasty treat for breakfast in bed, Sunday brunch or even a casual weekday breakfast.
You can make variations of this recipe by substituting apricot, blueberry or pineapple preserves for the strawberry preserves. I use butter instead of oil and I leave out the nuts. Sugar Free Strawberry Preserves works just as well for the recipe and it turns out just right…not too sweet.
Ingredients:
2 eggs
1 cup sugar 1/2 cup Canola oil
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3 ounces cream cheese
1/2 cup strawberry preserves
Streusel Topping:
1/4 cup chopped pecans
1/3 cup brown sugar, packed
1/4 cup flour
2 tablespoons butter, melted
Instructions:
1. In a large bowl beat eggs with electric mixer. Gradually add sugar. Pour in oil and vanilla while still beating until blended.
2. In a separate bowl mix flour, baking powder, salt and baking soda. Add flour mixture to egg mixture alternately with the sour cream.
3. Line muffin tins with paper muffin cups. Spoon about 1 tablespoon batter into each. Add 1 teaspoon strawberry preserves in center of each, covered with a disk of cream cheese the size of a quarter. Put remaining batter on top of cream cheese. Top with 1/2 teaspoon preserves and streusel.
4. Bake in a preheated oven at 375 degrees for 20 to 25 minutes.
Recipe from Pamela Lanier’s Bed and Breakfasts, Inns and Guest houses International
January 11, 2009
Tags: breakfast and brunch recipes, strawberry cream cheese muffins Posted in: Recipes
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