Wednesday, April 15, 2015

Strawberry Shortcake Muffins

Yum

I have a small strawberry patch in my yard, but those won't be ready for quite awhile yet.  In the meantime, my grocery store has been carrying Florida strawberries!  They are red all the way through and very sweet.  So until my patch is ready, those will do quite nicely...especially for these Strawberry Shortcake Muffins.

Strawberry Shortcake Muffins have more of a biscuit/shortcake texture that is divine!
Our neighbor was in the Dominican Republic and when they returned, they brought back some vanilla extract.  Oh my gosh, it is good!  I have to just give them a shout out!  Don't you just love neighbors who bring you goodies?  Anyhow, any vanilla extract will work.


Chock full of fresh strawberries and topped with a sugar crusted top.
Warm them up and add a pat of butter....YUM!  These muffins are much plainer than regular muffins to really let the sweet strawberry flavor come through.


Ingredients to make 1 dozen:
4 ounces cream cheese
1 Tbsp lemon juice
2 tsp vanilla extract
2 eggs
1 1/2 tsp baking powder
1/2 tsp baking soda
dash of salt
1/2 cup milk
4 Tbsp unsalted butter, melted
2 cups flour
1 1/4 cup chopped strawberries
1 tsp sugar per muffin
Directions:
Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners.  Whip cream cheese with vanilla extract and lemon juice until smooth.  Beat in the eggs.  Add milk and melted butter.  Mix until well blended.  In a separate bowl, combine flour, baking powder, baking soda and salt.  Slowly beat into the cream cheese mixture until well combined.  Fold in the chopped strawberries.  Spoon batter into cupcake lined muffin pan.  Sprinkle each muffin with 1 tsp sugar.  Bake at 350 degrees for 35-40 minutes or until when a toothpick is inserted, it comes out clean.


Don't you just love strawberry recipes?  I know I do.  I'd stick by real close because strawberries are going to be in lots of upcoming recipes!!!

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