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Moist Strawberry Earthquake Cake Muffins with Cream Cheese Swirl

Strawberry Earthquake Cake Muffins - featured image
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These moist strawberry muffins feature a luscious cream cheese swirl baked right into the center, creating a tender crumb with a sweet and tangy surprise in every bite. Perfect for breakfast, brunch, or a cozy treat any time.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (180ml) buttermilk (or 3/4 cup milk + 1 tablespoon white vinegar, let sit 5 minutes)
  • 1 1/2 cups (225g) fresh strawberries, chopped
  • For the Cream Cheese Swirl:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk granulated sugar with melted butter. Add eggs one at a time, beating until smooth. Stir in vanilla extract and buttermilk until fully blended.
  4. Slowly fold the dry ingredients into the wet ingredients with a rubber spatula until just combined; a few lumps are fine.
  5. Gently fold in the chopped strawberries, being careful not to mash them.
  6. In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth.
  7. Spoon about 2 tablespoons of strawberry batter into each muffin cup. Add about 1 tablespoon of cream cheese mixture in the center. Top with another 2 tablespoons of batter, covering the cream cheese but leaving some swirl visible.
  8. Use a toothpick or knife to gently swirl the cream cheese through the batter to create the ‘earthquake’ effect.
  9. Bake for 20-25 minutes, or until a toothpick inserted near the edge comes out clean. The tops should be golden but not dark.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature ingredients for best results. Swirl the cream cheese gently to maintain the ‘earthquake’ effect. Muffins freeze well when wrapped individually and can be reheated in the microwave or oven.

Nutrition

Keywords: strawberry muffins, cream cheese swirl, earthquake cake, moist muffins, homemade muffins, breakfast muffins, easy muffin recipe

Find it online: https://tempotaste.com/moist-strawberry-earthquake-cake-muffins-with-cream-cheese-swirl-recipe-for-perfect-homemade-treats/