Strawberry Lemon Cream Cheese Muffins
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Strawberry Lemon Cream Cheese Muffins
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Sweet strawberries & tart lemon come together in this creamy Strawberry Lemon Cream Cheese Muffins.
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Ingredients
- 2 ½ cups flour
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ cup coconut milk
- 2 eggs
- ¼ cup canola oil
- 1 tsp vanilla
- ½ cup nonfat vanilla or plain yogurt
- Zest and juice of one lemon
- 1 cup of frozen thawed or fresh sliced strawberries
- Sparkling sugar- optional
- 8 oz of light cream cheese room temperature
- 1 cup granulated sugar
Instructions
- Preheat your oven to 375 degrees. Line a 12 cup muffin pan with muffin liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, & baking soda. Set aside.
- In a large bowl, whisk together all the milk, eggs, canola oil, vanilla, yogurt, and lemon juice and zest. (Tip- Always zest the lemon before juicing it. To get the lemon to juice easier, microwave it for 10 seconds. Roll the warmed lemon with your hands on your counter and then cut in half. Hold the lemon halves cut side up as you squeeze out the juice to prevent the lemon seeds from getting into your bowl.)
- Stir the flour mixture into the wet ingredients a little at a time. Mix until incorporated, but try not to over mix.
- Fold in the sliced strawberries.
- Using an electric mixer, beat the cream cheese and sugar together until nice and creamy. Gently fold half of the cream cheese "batter" into the strawberry muffin batter.
- Fill each muffin cup in your pan about 2/3 of the way full with your muffin/cream cheese swirled batter. Grab the remaining cream cheese batter and drop one tablespoon of it on top of each muffin. Using the back of a spoon, press the batter into and swirl it around the top of each muffin.
- Sprinkle the tops of the muffins with the sparkling sugar.
- Bake for about 30 minutes at 375 degrees, turning your muffin tin once halfway through baking. The cream cheese tops of the muffins will get golden edges when done, but shouldn't be brown. A toothpick inserted in the middle of the muffins should come out clean when done.
- Allow the muffins to cool in the pan for about 5 minutes and then transfer them to a wire rack to cool completely.
- Store in an airtight container in the refrigerator.
- Enjoy!
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