These muffins are so decadent, you’ll want to eat them every day. But don’t, because you’ll totally regret it the first time you go to the pool. They’re not diet muffins, ok? Fluffy and delicious, with fresh strawberries bursting in your mouth. One day I was all, I wish I had a way to shove spring into a muffin. Boom. These babies were born of that wish. Not the first time … I actually wrecked two batches before I declared them edible. “Wrecked” being subjective, of course. My kids still ate the fails. You just get to eat the wins. Enjoy these Fresh Strawberries and Cream Muffins!
What you need:
2.5 cups all purpose flour
2.25 cups vanilla (or regular) milk
1 c diced fresh strawberries
1 vanilla bean pod
4 oz (Half a brick) of **COLD** Neufchatel cheese (can substitute cream cheese)
1/4 cup white sugar
1/4 melted unsalted butter
1 tbsp baking powder
What to do:
Begin by slicing the vanilla bean pod open lengthwise, using a sharp paring knife.
Pour the milk into a saucepan & add the whole pod. Turn heat on med-low, and heat for about 5 minutes. Your goal is to warm the milk, not boil or scald it. When warm, remove from heat & set aside.
Thoroughly wash strawberries & dice.
Measure dry ingredients into mixing bowl & combine.
Remove the vanilla pod from the milk, then add it, the egg, and butter to the dry ingredients. Use a spatula to gently mix until ingredients are combined, but don’t overmix.
Fold in the strawberries.
Using your fingers or a sharp knife, divide the Neufchatel into small pieces and add to batter. I typically just use my fingertips & pull off small pieces of Neufchatel & toss them in. Use the spatula to gently fold in.
Pour batter into muffin tin, filling cups about 2/3 full. I make these in a jumbo tin, and use a 1/3 cup per muffin.
Place in preheated 350* oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
Eat. Enjoy. Repeat.